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Yield:
12 Servings
Ingredients:
| 3 lb |
Fresh tomatoes -- peeled & |
| |
Seeded |
| 24 x |
Fluid ounces tomato juice |
| 4 x |
Fluid ounces balsamic |
| |
Vinegar |
| 5 tbl |
Tomato paste |
| 2 x |
Serrano peppers |
| 1 dsh |
Tabasco sauce |
| 1/4 tsp |
Worcestershire sauce |
| 1 tbl |
Sugar -- to taste |
| 1 tsp |
Salt |
| 2 tsp |
Ground cumin |
| 1/2 tsp |
Fresh ground black pepper |
| 2 tbl |
Lime juice -- use |
| |
Fresh-squeezed |
| 2 cup |
Water |
| 1 whl |
red bell pepper, |
| |
Peeled & seeded -- diced in |
| 1/4 x |
" pieces |
| 1 whl |
green bell pepper, |
| |
Peeled & seeded -- diced in |
| 1/4 x |
" piece |
| 1 whl |
yellow bell pepper, |
| |
Peeled & seeded -- diced in |
| 1/4 x |
" pieces |
| 2 cup |
Scallions -- thinly sliced |
| 2 cup |
Cucumber, peeled & seeded -- |
| |
Diced in 1/4" pieces |
| 2 cup |
Jicama, peeled -- diced in |
| 1/4 x |
" piece |
| 1 cup |
Zucchini -- diced in 1/4" |
| |
Piece |
| 1 cup |
Yellow squash -- diced in |
| 1/4 x |
" pieces |
| 4 whl |
tomatoes, outside skin |
| |
And flesh only -- diced in |
| 1/4 x |
" piece |
| 2 tbl |
Cilantro, basil, or parsley |
Instructions:
Instructions: 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 the refrigerator for up to three days.
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