|3 mediums||Green tomatoes, chopped|
|2||Jalapeno peppers; seed/mince|
|1||Garlic clove; finely chopped|
|¼ cup||Cilantro leaves; chopped|
|¼ cup||Parsley leaves; chopped|
|½||Red bell pepper; seeded and coarsely chopped|
|3 tablespoons||Lime juice|
Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree.
Add bell pepper, lime juice, sugar and salt. Blend until well blended. If using immediately add a tablespoon of water if the salsa seems too thick.
If refrigerating until ready to use, do not add water. The vegetables will give off liquid as the salsa sits.
Makes about 1½ cups.
Pittsburgh Post-Gazette, September 22, 1993 Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 14:37:41 +0000 From: Linda Place <placel@...>
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