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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 or 3 fresh jalapeno peppers 28 oz. canned tomatoes, drained and chopped 1 can chopped green chiles 1 can chopped ripe olives 2 bunches green onions, chopped 1/2 green pepper, chopped 1/2 cup vinegar 1 tsp garlic powder 1 tsp salt 1 tsp cumin 1 tsp oregano Instructions: Put all ingredients into food processor. Process only until blended (not pureed). Put in 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 ships as a dip, or as a condiment to grilled chicken or fish. Note: Add more tomatoes if sauce is too hot or more jalpeno peppers if not hot enough. |
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