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| 1 Dose | (28-oz) crushed tomatoes( only crushed will do) |
| 1 Dose | (14-oz) chopped tomatoes (these are for texture) |
| 2 mittel | Onions; small dice |
| 1/4 Tasse | ReaLeamon juice |
| 3 Esslöffel | cider vinegar |
| 1/2 Tasse | water cold |
| 1 Teelöffel | oregano whole |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | Ground coriander (toast these first in a dry pan |
| 1 Esslöffel | Chopped pickled Jalapeno (not fresh) |
| 1 Esslöffel | Fresh galic; crushed |
| 1/2 Tasse | Fresh chopped cilantro; also called Chinese parsley |
| 1/2 Teelöffel | salt |
| 1 Dose | Chipotle peppers in Adobo sauce |
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You can make this as mild or as hot as you like.
Mix all the ingredient to together except salt (and chipotles) in a bowl. Allow to stand for 1 hour. Add salt to taste.
Now Comes The Hot Part: From your local Mexican supply house. I like Que' Pasa on Cambie. 1 Can of Chipotle peppers in Adobo sauce. If you are sharing this with some one who likes things milder split what you have made and place your's into a blender. Add a few peppers with some sauce Mix and taste. Add as much as it takes to satisfy your Hot Taste Buds.
tharvey@Direct.Ca (Thom Harvey)
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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