| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | February 19 | 1 | servings | |
INGREDIENTS
| 1 | cn | Stewed tomatoes; well drained (14 |
| ; 1/2-to 16-ounce) | ||
| 1 | md | Onion; quartered |
| 10 | lg | Garlic cloves |
| 3 | Jalapeno chilies; stemmed, seeded | |
| 1 | bn | Cilantro; stems trimmed |
| 4 | lg | Tomatoes; seeded, quartered |
| 1 | cn | Diced green chilies; (4-ounce) |
| 6 | lg | Green onions; chopped |
| 1 | tb | Ground cumin |
| 3 | tb | Fresh lemon juice |
| 4 | ts | Fresh lime juice |
| Tortilla chips |
INSTRUCTIONS
Process stewed tomatoes, onion, garlic cloves, jalapenos and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season salsa to taste with salt and pepper. Cover and chill until cold, at least 1 hour and up to 4 hours. Serve with tortilla chips. Makes about 8 cups. Bon Appetit February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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