| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Cklive06 |
4 |
servings |
INGREDIENTS
| 2 |
|
Fresh jalapeno or serrano chiles – (to 4); tops removed, |
|
|
But not seeded |
| 1 |
|
Garlic clove; peeled |
| 4 |
lg |
Ripe; red tomatoes, peeled, but |
|
|
Not seeded; (abt 2 1/2 lbs) |
| 6 |
|
Scallions with part of green tops -; (to 8) |
| 1/4 |
c |
Fresh cilantro leaves -; (loosely packed) |
| 1 |
ts |
Mexican oregano; or to taste, |
|
|
Crumbled |
|
|
Juice of 1 large lime |
|
|
Salt; to taste |
INSTRUCTIONS
With a large sharp knife, chop the chilies very fine. Mince the garlic.
Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place
the garlic, tomatoes, scallions, and cilantro in a large bowl. If the
tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water
to achieve a light salsa consistency. Stir to mix the ingredients. Add the
chiles a little at a time, tasting, until it is as hot as you like. Add the
oregano, then squeeze the lime juice into the salsa; gradually add salt to
taste. Use at once. This recipe yields about 4 cups of salsa.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Zarela
Martinez, "Food From My Heart" From the TV FOOD NETWORK - (Show # CL-9119
broadcast 04-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-07-1998
Recipe by: Zarela Martinez
Converted by MM_Buster v2.0l.
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