Not only is Barbara Ward an active cook, she also volunteers her time with the ICS! For several years, she wrote a column known as the “Travelin’ Chiliheads” in the Newspepper- the official publication of the ICS. She also maintains the Supreme Master, Grand Master, Master lists for Traditional Red and Chili Verde. That’s not all! Barbara also compiles the facts, stats and trivia for the WCCC! (Take note that she is also the 2014 Salsa Champion!
1 15-oz can Hunts Tomato sauce
6-8 ripe tomatoes, diced
1 bunch green onions diced
1 medium mild sweet onion, diced
1/2 red onion, diced
1/2 cup yellow bell pepper, diced
1/2 cup red bell pepper, diced
2 medium jalapeno peppers, diced
4-6 Serrano peppers, (heat to taste), diced
1/4 cup cilantro, diced
1 avocado, diced
2 tsp crushed garlic
2 tsp ground cumin
salt to taste
lime juice to taste
In a large bowl, combine and mix all ingredients except salt, lime juice, and avocado.
Let mixture sit 15 to 20 minutes
Adjust with salt and lime juice just before serving.
Makes 3 pints.