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CATEGORY CUISINE TAG YIELD
Grains Italian Dip 12 Servings

INGREDIENTS

2 lb Ripe Italian Plum tomatoes; seed; juice, dice
3 lg Fresh Jalapenos; stemmed
1/3 c Onion; finely chopped
1/2 c Tomato juice
1 Lime; juice of
1/2 ts Salt
1 c Cilantro leaves

INSTRUCTIONS

Recipe By: rec.food.cooking - knabe@ecrc.de (Fritz Knabe)
In a food processor fitted with a metal blade, combine half the tomatoes,
the jalapenos, half the onion, the tomato juice, the lime juice, and salt.
Process until smooth and transfer the puree to a bowl.  Stir in remaining
tomato and onion.  Finely chop the cilantro leaves, stir them into the
salsa. Let stand at room temperature for 30 minutes before using.
Tips: Don't puree the cilantro (this will make the salsa brown), and don't
make more than 3 to 4 hours in advance, since the freshness is a big part
of the taste.
garhow@hpubmaa.esr.hp.com or garhow@aol.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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