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| 2 | Jalapenos |
| 16 Oz. | Jar of Diced Jalapenos |
| 16 Oz. | Jar of Mild Banana Peppers |
| 1 | Sweet Onion, medium |
| 1 | Scallions, bunch ( firm part ONLY ) |
| 1 Pinch | Cilantro |
| 1 Tsp. | Salt |
| 1 Tsp. | Pepper |
| 1 Tbsp. | Apple Cider Vinegar |
| 1 Can | Green Chilies ( small can ) |
| 1/2 | Yellow, Red, Green Peppers ( half each ) |
| 5 | Tomatoes, medium |
| 20 Oz. | Can of whole pealed Tomatoes |
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| 1. |
Mix all ingredients in a food processor ( juices and all ) until desired consistincy. |
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| 2. |
NOTE: To make the salsa even hotter place the salsa in the refrigerator.The longer it sits...the hotter it will be!You can also add 2 more fresh jalapenos and a Tbsp. of Chili Powder. |
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Recipe Submitted By: Chris Diamond
Category: Appetizer
Type: Dips
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: Makes 3 Qts and 1 Pint |
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