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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