| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 4 | lg | Italian plum tomatoes |
| 1 | Serrano pepper | |
| 1 | tb | Chopped fresh cilantro |
| 1 | ts | Chopped white onion |
| 1 | ts | Tomato paste; optional |
| 1/4 | ts | Salt |
INSTRUCTIONS
1. Heat medium nonstick skillet over medium-high heat until hot. Place whole tomatoes and chile in skillet; heat 3 to 5 minutes or until skins are blistered and slightly charred, turning occasionally. Remove from heat; cool. Coarsely chop tomatoes; if less "heat" is desired, remove seeds and veins from chile. 2. In blender, combine tomatoes, chile and all remaining ingredients; process with on/off turns and blend only until coarsely chopped. Makes 1.25 cups. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 568 by Rodeo46898 <[email protected]> on Jan 20, 1998
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