| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Salsa |
8 |
Servings |
INGREDIENTS
| 14 1/2 |
oz |
Stewed tomatoes (1 can) — |
|
|
Mexican style |
| 1/2 |
c |
Finely chopped onion |
| 2 |
ts |
Lemon or lime juice |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
sm |
Clove garlic — minced |
| 1/8 |
ts |
Hot pepper sauce |
|
1 |
tablespoon chopped cilantro |
|
1 |
tablespoon lime juice |
|
1 |
cup concasser of ripe tomato |
|
1 |
tablespoon sea salt |
INSTRUCTIONS
Pantry: Del Monte Mexican Style Stewed Tomatoes; tabasco, or
pick-a-pepper, or other hot red-pepper sauce
Chop the tomatoes. Drain, reserving liquid. Combine the other ingredients
with the tomatoes. Taste. Add additional hot pepper sauce, if desired.
Add
reserved juice if needed. Makes 2 cups. Chill if desired.
PAT's VARIATION
1 can Mexican style tomatoes, drained and chopped (stewed or not)
6 ounce can of Casera Sauce (Simple), canned, with liquid
1/4 cup prepared salsa verde, tomatilla (optional)
CASERA SAUCE (MILD)
1/2 cup red or white onions, 1/4" dice
1/2 tablespoon dried cilantro leaves
red pepper flakes -- to taste
Mix in glass container. Cover. Age in refrigerator, swirling
occasionally,
for 7 days. Add lemon juice as needed.
webbed - ask patH via mc-recipe
Posted to MC-Recipe Digest V1 #150
Date: Sat, 13 Jul 1996 11:25:18 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Del Monte and Woman's Day
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