|
2 carrots, finely chopped
1 pound tomatoes -- peeled and chopped
salt
2 pickled jalapeno peppers, finely chopped (include seeds)
1 teaspoon oregano
2 tablespoons pickling liquid from jalapeno chiles
2 tablespoons vegetable oil
1 clove garlic, pressed and finely minced
Boil carrots for 1 to 2 minutes to partially cook; let cool. Peel and chop the tomatoes and add to diced carrots. Season with salt. Add jalapenos, oregano, pickling liquid, vegetable oil, and minced garlic. Let sauce stand for at least an hour to enhance flavors.
Salsa recipe adapted from "Mexican Family Cooking"
Recipe submitted by Jim Catanich
|