| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Ripe tomatoes |
| 1/2 |
c |
Finely chopped onion |
| 1 |
|
Canned Jalapeno pepper; finely chopped |
| 1/4 |
c |
Finely chopped cilantro |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Crumbled oregano |
|
|
Salt & freshly ground black pepper |
INSTRUCTIONS
1. Slice the stem ends off the tomatoes & grate the tomatoes into a shallow
bowl. (Grating peels the tomato at the same time.)
2. Add the remaining ingredients & mix. Note: This makes two cups sauce.
Use the remaining cup for rice. There is no substitute for cilantro, the
pungent leaves of the coriander plant. Cilantro may be found in most
Hispanic, Chinese & natural food markets--it often goes by the name of
Chinese parsley.
CASA ROMERO
GLOUCESTER ST.; BOSTON
FOR USE W/ OTHER FOODS
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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