| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Bunch fresh cilentro |
| 1 | lg | Sweet onion |
| 2 | Cloves garlic | |
| 1 | cn | Italian stewed tomatoes |
| 1 | cn | Mexican stewed tomatoes |
| Salt |
INSTRUCTIONS
Wash cilentro well. Remove and discard stems. Chop leaves fine. Chop onion and combine with cilentro leaves. Peel and smash the garlic. Place garlic in carafe of blender with Italian tomatoes and process just until tomatoes are almost pureed. Add other can of tomatoes and process for no more than a few seconds. Add tomato-garlic mixture to cilentro-onions and mix well. Season to taste with salt. This is best served fresh and at room temperature. The flavor tends to go down if it is refrigerated. Posted to TNT - Prodigy's Recipe Exchange Newsletter by mlh@juno.com on Apr 29, 1997
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