| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg-cook, August |
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove (or 2 small cloves) |
|
|
Garlic |
| 2 |
|
Scallions, with some green |
| 3 |
|
6 fresh jalapenos, seeded |
|
|
(and roasted* for best |
|
|
Taste) |
| 1 |
|
28-oz can Progresso** |
|
|
Tomatoes (don't drain, but |
|
|
Pull them out of the juice) |
|
x |
Sea salt and fresh ground |
|
|
Pepper |
|
x |
Squeeze of lemon |
|
x |
Fresh cilantro leaves |
INSTRUCTIONS
Pulse first 3 ingredients a little. Add remaining ingredients and pulse.
Enjoy.
*Not necessary to roast, but extra delicious if you do. Just turn the
peppers over a hot burner until skins turn black and blister. Peel most
off as soon as they're slightly cool, but don't be over-fussy. The little
black bits make the salsa look and taste just like the best restaurants'.
**Susan says that Progresso brand is essential. She's tried others, but
this makes the best.
From: lmilne@trillium.soe.umich.edu (Lynda Milne). rfvc Digest V94 Issue
#184 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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