| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves |
| 1 |
|
Lime; the peel cut away |
|
|
; with a serrated |
|
|
; knife |
| 2 |
|
Scallions; chopped coarse |
| 1/2 |
|
Scotch bonnet chili; (available at |
|
|
; specialty produce |
|
|
; markets) or 1 |
|
|
; serrano chili, |
|
|
; seeded (wear rubber |
|
|
; gloves) |
| 1 |
tb |
Fresh lime juice; or to taste |
| 6 |
lg |
Plum tomatoes; seeded and chopped |
| 3 |
tb |
Vegetable oil |
| 2 |
tb |
Chopped fresh coriander |
INSTRUCTIONS
In a food processor chop fine the garlic, the lime, the scallions, and the
chili, add the lime juice, the tomatoes, the oil, and the coriander, and
puree the mixture. Serve the salsa with tortilla chips or with grilled meat
or fish.
Makes about 2 cups.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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