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Meander's Mediterranean Salsa
From THE INN AT MEANDER PLANTATION
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| 2 or 3 fresh jalapeno peppers 28 oz. canned tomatoes, drained 1 can chopped green chilies 1 can chopped ripe olives 2 bunches green onions, cut in large pieces 1/2 green pepper, quartered 1/2 C vinegar 1 tsp. garlic powder 1 tsp. salt 1 tsp. cumin 1 tsp. oregano Put all ingredients into food processor. Process only until very finely chopped (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. Yields about 3 cups. Note: Add more tomatoes if sauce is too hot or more jalapeno peppers if not hot enough. |
Ingredients
- 1 See Above