[CH] Best Guess and creating this recipe - Hot Cherry Salsa

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I told Bill J. that if this salsa turned out well, I'd post the recipe.
 I had a good sized tupperware bowl of this stuff and inside of 2
hours, it's now gone at work.  ;-)  hehehehee, the Chef Ted's guinea
pigs pull through once again!

So, here's the recipe.  Warning, this is a "best guess" as I didn't
write ANY of this down.  If you can't tell, I'm particular about my
tomato products.  If they aren't Red Gold or fresh out of a garden, I
dun't want them in anything I make.  ;-)   Yep, basic salsa recipe here
but since I don't like cilantro, my typical ingredient is usually
garlic.  


Ted's Cherry Hot Salsa

1/2 to 1 pound of cherry peppers (ripe)
2 - orange habaneros (or more to taste)
1 - 15oz can Red Gold tomato sauce
1 - 8oz can Red Gold diced tomatos
1 - medium yellow onion diced
2 - cloves garlic minced
12 baby carrons, sliced thin

Clean peppers, de-stem if necessary and cut in half.  Place in large
pot with 1 quart of water.  Cover and bring water to boil.  Once the
water comes to a boil, turn off the heat and let sit 15 minutes
covered.  Using a hand chopper (I use the Braun MR370) coarsly chop
peppers in pot and let cool.

Mix all ingrediets together stirring well.  Let sit over night.  Stir
and serve with Corn Chips.


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• Next message: David Cook: "[CH] Delurking with recipe"
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