| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Dips |
1 |
Servings |
INGREDIENTS
| 2 3/4 |
lb |
Tomatoes; peeled, chopped* |
| 14 |
oz |
Tomato sauce |
| 3 |
|
Jalapenos; pureed |
| 3 |
|
Cilantro; sprigs (or more) |
| 1 |
|
Carrot; large, minced |
| 3 |
|
Serrano peppers; chopped |
| 2 |
|
Garlic cloves; minced |
|
|
Salt; to taste |
INSTRUCTIONS
* 5 or 6 big ones. This is the recipe for the salsa they served at El
Carbonara on U.S. 183 outside Austin, Texas. It is spectacularly delicious.
Combine all ingredients and mix well. Store in a refrigerator. Serve with
chips or saltines, black beans, pour over nachos, tacos, or just about
anything lying around the kitchen. Good on huevos rancheros. Turns
scrambled Egg Beaters into huevos rancheros artificiales. Makes 1/2 gallon,
which is just about enough for lunch.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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