| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive11 | 1 | servings | ||
INGREDIENTS
| 2 | lb | Vine-ripened red and/or orange tomatoes; (about 5 medium) |
| 2 | Fresh serrano or jalapeno chiles | |
| 1/4 | md | Onion; (preferably white) |
| 1/2 | c | Fresh cilantro sprigs |
| 1 | ts | Minced garlic |
| 1 | ts | Sugar |
| 1 1/2 | tb | Fresh lime juice |
| Salt and pepper to taste |
INSTRUCTIONS
Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool temperature. Yield: 2 1/2 cups Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9188 Converted by MM_Buster v2.0l.
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