| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Sauce |
4 |
Servings |
INGREDIENTS
| 8 |
|
Tomatoes; preferrably the oval-shaped roma tomatoes |
| 1 |
|
Handful of cilantro |
| 1 |
|
Onion; chopped |
|
|
Salt and pepper to taste |
|
|
Jalapeno peppers to taste (if you want it completely mild; omit these). |
INSTRUCTIONS
From: "Laura E. Mu\qoz" <rborgesp@chisnet.com.mx>
Date: Thu, 25 Jul 1996 19:27:09 -0500
Salsa is a staple here in Mexico. This is our version of a mild one. You
may have to juggle the proportions a bit to suit your taste, but don't omit
the cilantro -- it is a key ingredient:
Chop the tomatoes and place them in a medium-sized pot until boiling. When
some of the water has evaporated (and the tomatoes have lost their shape),
remove from fire and puree in a blender. Add the onion, cilantro, and salt
and pepper. Let cool. Refrigerate.
If you want to use the jalapenos, boil them (go easy on them -- their
degree of "hotness" is inconsistent) and add them to the tomatoes before
pureeing.
fatfree digest V96 #205
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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