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1st 75th Ranger Salsa
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    1st 75th Ranger Salsa

  • 1 large tomato diced
  • 1 large onion or 2 jumbo vidalias diced
  • 1 bunch cilantro
  • 2 cans enchilada sauce
    OR
  • 1 pack dry enchilada sauce mix (follow the instructions on the pack to make)
  • 1 can tomato paste (for the enchilada sauce mix)
  • 2 14 oz cans Mexican stewed tomatoes diced
  • 2 4 oz cans chopped green chilies Jane's Crazy Mixed Up Salt brand salt to taste
  • Optional for hotter salsa:

    hot salsa
    finely diced jalapenos with seeds removed

    hotter
    Leave the seeds in.

    Hottest
    Use diced habenero or scotch bonnets without the seeds

    Nobody else is really going to enjoy this and no, this doesn't make you a man:
    Leave the seeds in when dicing the habeneros or bonnets

    Prepare the enchilada sauce according to the instructions on the packet. Wash the cilantro and remove the stems from the cilantro. Run the cilantro leaves through a kitchen copper. Dice everything else and dump it in a large bowl. Salt to taste. Best with good salted corn tortilla chips.

    Pepper Antidote: works on fingers and mouths. Very strongly recommended for use after dicing jalapenos, habeneros or scotch bonnets even if your fingers aren't burning. A glass of water and baking soda shaken not stirred. Gargle to put out a fiery mouth. Dip fingers and hands in to remove pepper acid from hands.

    From:Susie Poe, susiepoe@bellsouth.net
    Posted By: Susie Poe, Via: Rec.Food.Recipes
    Post Date: 5 Nov 2000

    *BACK TO SALSA*







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