Yield: 4 servings
|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||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@...
Recipe by: Zarela Martinez
Converted by MM_Buster v2.0l.