| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces, And, Preserves |
4 |
Servings |
INGREDIENTS
| 2 |
pt |
Cherry tomatoes |
| 1 |
lg |
Shallot; minced |
| 1 |
lg |
Garlic clove; minced |
| 2 |
|
Tblsp minced fresh coriander |
| 1 |
|
Tblsp white wine vinegar |
| 2 |
|
Serrano chiles; seeded and minced |
| 2 |
ts |
Fresh lime juice |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
In a food processor, coarsely chop the tomatoes, turning the machine on and
off. Do not puree. In a medium bowl, combine the chopped tomatoes and
their juices with the shallot, garlic, coriander, vinegar, chiles, lime
juice and salt. Stir well. Cover with plastic wrap and set aside for at
least 2 hours to blend the flavours.
Posted to EAT-L Digest 01 Aug 96
Date: Fri, 2 Aug 1996 10:46:42 -0500
From: LD Goss <ldgoss@METRONET.COM>
NOTES : If you can use a molcajete, do, otherwise use a blender for
waterier salsa.
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