This recipe won first place at the Vermont State
Cookoff
in 2002.
This is what we serve at cookoffs we attend.
Sneaky Weasel Salsa
Ingredients
| 1½ lbs | Roma (plum) Tomatoes, seeded, diced | |
| 4 | Medium Cloves Garlic, minced | |
| 1/2 | Red Onion, minced | |
| 3 | Jalapeno Peppers, seed and diced fine | |
| 1 | Serrano Chile, seeded and diced fine | |
| 2 t | Tabasco Jalapeno Sauce | |
| 1 T | Fresh lime juice | |
| 1 T | Red wine vinegar | |
| 2 T | Tomato Paste | |
| 1/8 t | Ground Chipotle Pepper | |
| Fresh Cilantro, minced | ||
| Salt |
Directions
Seed and chop tomatoes. Add the onion and 1/4 teaspoon of salt. Place in a small-holed colander to drain. Press occasionally with spoon to assist the process. Transfer to bowl and add remaining ingredients.
Salt and add cilantro to taste.
Makes about a quart.
Notes
This recipe won first place at the Vermont State Cookoff