| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Pittsburgh |
Salsa |
1 |
Servings |
INGREDIENTS
| 3 |
md |
Green tomatoes, chopped |
| 2 |
|
Jalapeno peppers; seed/mince |
| 1 |
|
Garlic clove; finely chopped |
| 1/4 |
c |
Cilantro leaves; chopped |
| 1/4 |
c |
Parsley leaves; chopped |
| 1/2 |
|
Red bell pepper; seeded and coarsely chopped |
| 3 |
tb |
Lime juice |
| 1 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in
a food processor or blender. Blend to a coarse puree.
Add bell pepper, lime juice, sugar and salt. Blend until well blended. If
using immediately add a tablespoon of water if the salsa seems too thick.
If refrigerating until ready to use, do not add water. The vegetables will
give off liquid as the salsa sits.
Makes about 1 1/2 cups.
Pittsburgh Post-Gazette, September 22, 1993
Posted to MM-Recipes Digest V3 #274
Date: Sun, 6 Oct 1996 14:37:41 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”