Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Tomatoes; preferrably the oval-shaped roma tomatoes |
| 1 \N | Handful of cilantro |
| 1 \N | Onion; chopped |
| \N \N | Salt and pepper to taste |
| \N \N | Jalapeno peppers to taste (if you want it completely mild; omit these). |
From: "Laura E. Mu\\qoz" <rborgesp@...> Date: Thu, 25 Jul 1996 19:27:09 -0500 Salsa is a staple here in Mexico. This is our version of a mild one. You may have to juggle the proportions a bit to suit your taste, but don't omit the cilantro -- it is a key ingredient: Chop the tomatoes and place them in a medium-sized pot until boiling. When some of the water has evaporated (and the tomatoes have lost their shape), remove from fire and puree in a blender. Add the onion, cilantro, and salt and pepper. Let cool. Refrigerate.
If you want to use the jalapenos, boil them (go easy on them -- their degree of "hotness" is inconsistent) and add them to the tomatoes before pureeing.
fatfree digest V96 #205
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .