| 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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