Captain Thom’s Drop Dead Salsa

  • 6 each ripe tomatoes, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 cup onion, chopped
  • 4 each Jalapeno peppers, chopped
  • 1/4 cup Day of the Dead Hot Sauce
  • 1/4 cup lime juice or vinegar
  • 1 tbsp granulated garlic
  • 2 tbsp salt
  • 2 tbsp sugar
  • 1 tbsp oregano
  • 1 tsp cumin, ground

Chop vegetables: combine with the rest of the ingredients. Mix well.
Refrigerate for 30 minutes, and serve cold, with chips, and sour cream. Good
also as a topping for tacos.

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