| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Dip | 12 | Servings |
INGREDIENTS
| 2 | lb | Ripe Italian Plum tomatoes; seed; juice, dice |
| 3 | lg | Fresh Jalapenos; stemmed |
| 1/3 | c | Onion; finely chopped |
| 1/2 | c | Tomato juice |
| 1 | Lime; juice of | |
| 1/2 | ts | Salt |
| 1 | c | Cilantro leaves |
INSTRUCTIONS
Recipe By: rec.food.cooking - knabe@ecrc.de (Fritz Knabe) In a food processor fitted with a metal blade, combine half the tomatoes, the jalapenos, half the onion, the tomato juice, the lime juice, and salt. Process until smooth and transfer the puree to a bowl. Stir in remaining tomato and onion. Finely chop the cilantro leaves, stir them into the salsa. Let stand at room temperature for 30 minutes before using. Tips: Don't puree the cilantro (this will make the salsa brown), and don't make more than 3 to 4 hours in advance, since the freshness is a big part of the taste. garhow@hpubmaa.esr.hp.com or garhow@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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