| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
12 |
Servings |
INGREDIENTS
| 4 |
|
Ripe tomatoes; cored |
| 10 |
|
Fresh Jalapenos |
| 1/2 |
ts |
Garlic; chopped |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
Recipe By: Houston Chronicle (Universal Press Syndicate)
This classic salsa starts with fresh tomatoes, but canned tomatoes can be
substituted. Tasting as you go is a must, since the heat of jalapenos
varies.
With a paring knife, cut a small "X" in the bottom of each tomato. Place
tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel
and place tomatoes in blender container. Add unseeded jalapenos, garlic,
salt, and pepper. Blend to desired consistency. Makes about 3 cups.
From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)
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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