| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chiles, Salsas |
1 |
Qt |
INGREDIENTS
| 2 |
sm |
Tomatoes |
| 9 |
|
Green serranos |
| 1 |
sm |
Red bell pepper |
| 1/2 |
md |
Onion |
| 6 |
|
Stalks cilantro |
| 2 |
cl |
Garlic |
| 1/2 |
c |
Water |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Canola or corn oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
cut tomatoes in fourths. Discard stems of the serranos, then cut in halves.
Cut the red bell and onion in fourths. Remove the leaves from the cilantro
and discard the stalks. Place the tomatoes, serranos, bell pepper onion,
cilantro leaves and garlic in the blender. Add water and vinegar and chop
at medium speed until reduced to small chunks. Add oil to a skillet, heat
and pour in salsa. Bring to a low boil. Add salt. Continue to cook at a low
boil for four to five minutes, stirring frequently. Cool and store in a jar
in the fridge. WALT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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