"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Puerto Escondido Salsa Roja de la Mesa Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Puerto Escondido Salsa Roja de la Mesa, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Hanrahan
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 large very ripe tomatoes, diced small
1 cup tomato juice (if the tomatoes are very juicy I omit this)
2 tbl. minced chipotle peppers (usually canned in adobo sauce)
1 red onion diced small
1 tsp minced fresh garlic
1/2 cup chopped fresh cilanto
1/2 cup lime juice (about 4 limes)
salt and pepper to taste

Directions:
Directions:
Mix it up.

Personal Notes:
Personal Notes:
The smoked flavor of the chipotle peppers gives this salsa a unique and addictive taste.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

329W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!