| 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
<Rodeo46898@aol.com> on Jan 20, 1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”