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Yield:
12
Ingredients:
| 3 lb |
Fresh Tomatoes, Peeled And Seeded |
| 24 oz |
Tomato Juice |
| 4 oz |
Balsamic Vinegar |
| 5 tbl |
Tomato Paste |
| 2 x |
Serrano Peppers |
| 1 dsh |
Tabasco Sauce |
| 1/4 tsp |
veg Worcestershire Sauce |
| 1 tbl |
Sugar, Or To Taste |
| 1 tsp |
Salt |
| 2 tsp |
Cumin |
| 1/2 tsp |
Pepper |
| 2 tbl |
Lime Juice |
| 2 cup |
Water |
| 1 x |
Red Bell Pepper, Peeled And Seeded |
| 1 x |
Green Bell Pepper, Peeled And Seeded |
| 1 x |
Yellow Bell Pepper, Peeled And Seeded |
| 2 cup |
Scallions, Thinly Sliced |
| 2 cup |
Cucumbers, In 1/4" Slices |
| 2 cup |
Jicama, In 1/4" Slices |
| 1 cup |
Zucchini, In 1/4" Slices |
| 1 cup |
Yellow Squash, In 1/4" Slices |
| 4 x |
Tomatoes, Seeded And Chopped |
Instructions:
Instructions: Cut the peppers into 1/4" pieces. Puree the first 13 ingredients (3 pounds tomatoes through 2 cups water) in a blender. Strain and chill the mixture.
When chilled, stir in all of the remaining ingredients. Serve chilled. Will keep well in refrigerator for up to 3 days.
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