Salsa fresca #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ripe Italian Plum tomatoes; seed; juice, dice |
| 3 | larges | Fresh Jalapenos; stemmed |
| ⅓ | cup | Onion; finely chopped |
| ½ | cup | Tomato juice |
| 1 | Lime; juice of | |
| ½ | teaspoon | Salt |
| 1 | cup | Cilantro leaves |
Directions
Recipe By: rec.food.cooking - knabe@... (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@... or garhow@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .