Salsa Recipes

Mediterranean Salsa

2 or 3 fresh jalapeno peppers
28 ounce canned tomatoes, drained or 5 fresh chopped
1 can chopped green chilies or 1 can of Rotel
1 can chopped ripe olives
2 bunches green onions, cut in large pieces
1/2 green pepper, quartered
1/2 cup vinegar
2 teaspoon minced garlic
1 teaspoon salt
1 teaspoon cumin
1/4 cup fresh oregano or 1 teaspoon dried

Put all ingredients into food processor. Process only until very finely chopped but not pureed. Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator. Serve with corn chips as a dip or use as a condiment for grilled chicken or fish. Makes about 3 cups.

Note: Add more tomatoes if sauce is too hot or more jalapeno peppers if not hot enough.

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