| 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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