Michele's salsa

Yield: 1 Servings

Measure Ingredient
1 large Bunch fresh cilentro
1 large Sweet onion
2 \N Cloves garlic
1 can Italian stewed tomatoes
1 can Mexican stewed tomatoes
\N \N Salt

Wash cilentro well. Remove and discard stems. Chop leaves fine. Chop onion and combine with cilentro leaves. Peel and smash the garlic. Place garlic in carafe of blender with Italian tomatoes and process just until tomatoes are almost pureed. Add other can of tomatoes and process for no more than a few seconds. Add tomato-garlic mixture to cilentro-onions and mix well.

Season to taste with salt.

This is best served fresh and at room temperature. The flavor tends to go down if it is refrigerated. Posted to TNT - Prodigy's Recipe Exchange Newsletter by mlh@... on Apr 29, 1997

Similar recipes