Yield: 12 Servings
|1 can||Whole tomatoes (3" dia; 5" tall - approx) (up to)|
|½ large||Onion (3" to 4" dia.)|
|1||Bunch cilantro (washed; and stems screwed off)|
|1 teaspoon||(heaped) good red paprika powder|
|Chile to taste (see note below)|
Drain juice from tomatoes into blender. Squeeze in the lime juice, add garlic, chile. Blend on high till lumps have gone. Take pitcher off blender.
Chop the onion roughly and drop it in with the tomatoes, cilantro, paprika and some salt if you're not too paranoid. With a long bladed knife do a bit of stabbing and slashing to break up the components so that they circulate when you run the motor.
Blend on LOW speed until it is mixed but still quite coarse. Flavor improves after a day or two in the fridge.
Note on chile: You can use anything for a bit of heat, but the best flavor is found in small green fresh chiles of the "serrano" type. (Try 2 or 3).
You might also experiment with the yellow/orange "habaneros" which have a good flavor but are extremely hot. If desperate powdered chile, chile oil, small can of jalapenos or hot sauce will work - use plenty!! Cameron, a.k.a. - BEGG⅖@... CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .