Yield: 4 Servings
|1 small||Garlic clove|
|1 teaspoon||Fresh cilantro|
|Salt & Pepper to taste|
|2 teaspoons||Lime juice|
|1 can||(large) whole tomatoes (28 ozs.)|
From: Bob Parris <BParris@...>
Date: Fri, 26 Jul 1996 22:09:44 -0400 I'm a salsa freak. I have dealt seriously in concoctions of cooked "salsas" and developed many recipes, but never found a really delightful uncooked one to my liking until finding one in a Heloise column.
Do not exceed onion amount! Somehow canned tomatoes have it all over fresh tomatoes.
Fresh cilantro should be readily available in most produce sections.For a mild salsa without losing benefits of wonderful jalapenos do as follows: cut top off jalapeno,place vinyl,latex or rubber glove on hand holding pepper and using small paring knife rotate in open end of pepper to remove unwanted membrane and seed. Place all ingredients in food processor(I use hand operated one) and chop until chunky. Place in refrigerator for few hours and enjoy with fat free chips. I thought I'd be smart and can a bunch of this, but found cooking ruined it.
fatfree digest V96 #206
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .