| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tex-Mex | Sauces, Condiments, Tex-mex | 1 | Servings |
INGREDIENTS
| 4 | sm | Ripe tomatoes; peeled, coarsely chopped |
| 1/2 | c | Onion; coarsely chopped |
| 2 | Cloves garlic | |
| 1 | Canned pickled jalapeno chili pepper plus | |
| 1 | tb | Liquid from can |
| 1 | tb | Corn oil or other vegetable oil |
| 1/2 | ts | Dried oregano; crumbled |
| 1/2 | ts | Salt |
INSTRUCTIONS
NORMA WRENN Typical of Tex-Mex cuisine, this cooked salsa shows Mexico's influence on the kitchens of the American Southwest. It makes a fine condiment for many recipes in this book and is also excellent with grilled meat, chicken or seafood. If you'd like a hotter salsa, feel free to increase the quantity of the pickled chilies. In a blender or in a food processor fitted with the metal blade, combine the tomatoes, onion, garlic and chili. Puree until smooth. In a saucepan over medium heat, warm the oil. Add the tomato mixture, chili liquid, oregano and salt. Cook uncovered, stirring occasionally, until the mixture thickens slightly, about 10 minutes. Remove from the heat and let cool completely. Transfer to a bowl and serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week. Makes 1-1/2 cups. Source: Williams-Sonoma Kitchen Library, Mexican Favorites Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 31, 1998
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