Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Fresh jalapeno or serrano chiles - (to 4); tops removed, |
| \N \N | But not seeded |
| 1 \N | Garlic clove; peeled |
| 4 larges | Ripe; red tomatoes, peeled, but |
| \N \N | Not seeded; (abt 2 1/2 lbs) |
| 6 \N | Scallions with part of green tops -; (to 8) |
| ¼ cup | Fresh cilantro leaves -; (loosely packed) |
| 1 teaspoon | Mexican oregano; or to taste, |
| \N \N | Crumbled |
| \N \N | Juice of 1 large lime |
| \N \N | Salt; to taste |
With a large sharp knife, chop the chilies very fine. Mince the garlic.
Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry and juiceless, gradually add up to ½ cup cold water to achieve a light salsa consistency. Stir to mix the ingredients. Add the chiles a little at a time, tasting, until it is as hot as you like. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once. This recipe yields about 4 cups of salsa.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Zarela Martinez, "Food From My Heart" From the TV FOOD NETWORK - (Show # CL-9119 broadcast 04-30-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-07-1998
Recipe by: Zarela Martinez
Converted by MM_Buster v2.0l.