The best of the best. This is packed with spicy flavor.


Yield: 3 ¼ cups


2 cups canned tomatoes, drained and roughly chopped

6 tablespoons finely diced fresh tomato

2 Tablespoons red wine vinegar

2 teaspoons minced Spanish onion

2 Tablespoons fresh lime juice

2 teaspoons minced flat-leaf parsley

1 heaping teaspoon coarse salt

1 garlic clove, minced

¼ cup water

1 Tablespoon pickled jalapeño chile juice

2 tablespoons minced fresh chives

1 teaspoon finely diced Serrano chile

¼ cup diced canned green chiles

6 Tablespoons finely diced green bell pepper

¼ teaspoon sugar

Pinch of ground oregano

Pinch of ground cumin


1. Combine all the ingredients in a ceramic or glass bowl. Mix well, cover, and refrigerate overnight. Serve at room temperature.

© Copyright 2011 - 2018 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

To ensure delivery of emails from my website please whitelist:

Powered by Full Partner