| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(large) tomatoes; drained (you may use fresh, but suprisingly it works better with canned) |
| 1 |
|
Onion; minced |
| 1 |
bn |
Green onions; minced |
| 1 |
|
Garlic cloves; minced (up to 2) |
| 1/4 |
bn |
Cilantro (guessing here); minced |
|
|
Jalapeno or serrano chiles; to taste (I'm a light-weight and use one serrano, hot! The rest of my family likes 2) |
| 1 |
ds |
Vinegar |
INSTRUCTIONS
This was given to me by the manager of our local Don Jose's Restaurant on
the occasion of one of my daughter's birthdays. This is her absolute
favorite salsa (mine too!) We have enjoyed their food 12 years now and
their salsa has never missed!
The recipe is loose, but you'll manage just fine by taste.
Don Jose's chefs hand-chop everything, but I manage just fine with my Braun
hand-held emulsifier -- even with the garlic. Leave some tomatoes a bit
chunky. My suggestion would be to use an electric chopper but do the garlic
by hand to avoid a "metallic" taste. The key is in the amount of onions you
use --lots!
A most excellent recipe. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Sherilyn Schamber <sherschm@concentric.net> on Aug 13, 1997
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