| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexican, Vegetarian |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh tomatoes — peeled & |
|
|
Seeded |
| 24 |
|
Fluid ounces tomato juice |
| 4 |
|
Fluid ounces balsamic |
|
|
Vinegar |
| 5 |
tb |
Tomato paste |
| 2 |
|
Serrano peppers |
| 1 |
ds |
Tabasco sauce |
| 1/4 |
ts |
Worcestershire sauce |
| 1 |
tb |
Sugar — to taste |
| 1 |
ts |
Salt |
| 2 |
ts |
Ground cumin |
| 1/2 |
ts |
Fresh ground black pepper |
| 2 |
tb |
Lime juice — use |
|
|
Fresh-squeezed |
| 2 |
c |
Water |
| 1 |
|
Whole red bell pepper, |
|
|
Peeled & seeded — diced in |
| 1/4 |
|
" pieces |
| 1 |
|
Whole green bell pepper, |
|
|
Peeled & seeded — diced in |
| 1/4 |
|
" piece |
| 1 |
|
Whole yellow bell pepper, |
|
|
Peeled & seeded — diced in |
| 1/4 |
|
" pieces |
| 2 |
c |
Scallions — thinly sliced |
| 2 |
c |
Cucumber, peeled & seeded — |
|
|
Diced in 1/4" pieces |
| 2 |
c |
Jicama, peeled — diced in |
| 1/4 |
|
" piece |
| 1 |
c |
Zucchini — diced in 1/4" |
|
|
Piece |
| 1 |
c |
Yellow squash — diced in |
| 1/4 |
|
" pieces |
| 4 |
|
Whole tomatoes, outside skin |
|
|
And flesh only — diced in |
| 1/4 |
|
" piece |
| 2 |
tb |
Cilantro, basil, or parsley |
|
|
Chopped |
INSTRUCTIONS
Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups Water")
in a blender. Strain and chill the mixture.
When chilled, stir in all of the remaining ingredients.
Serve chilled. Will keep well in the refrigerator for up to three days.
Recipe By : Mark Haugen of Tejas, Minneapolis,MN
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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