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Red Picante Salsa

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CATEGORY CUISINE TAG YIELD
Vegetables Tex-Mex Condiments, Sauces, Tex-mex 1 Servings

INGREDIENTS

4 Ripe tomatoes, peeled
coarsely chopped
1/2 c Onion, coarsely chopped
2 Cloves garlic
1 Canned pickled jalapeno
chili pepper plus
1 T Liquid from can
1 T Corn oil or other vegetable
oil
1/2 t Dried oregano, crumbled
1/2 t Salt

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 481
Calories From Fat: 366
Total Fat: 41.5g
Cholesterol: 0mg
Sodium: 2086.9mg
Potassium: 895.6mg
Carbohydrates: 28.3g
Fiber: 7g
Sugar: 11.3g
Protein: 4.7g


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