Salsa cruda #2

Yield: 2 Servings

Measure Ingredient
½ cup Cilantro
1 \N Clove Garlic
1 \N Jalapeno chile pepper; Seeded
½ small Onion
2 mediums Tomato; quartered and Seeded
1 teaspoon Red wine vinegar
1 teaspoon Olive oil
¼ teaspoon Salt

Using the steel knife, place the cilantro in the bowl, then drop the garlic and chili through the feed tube and process until minced. Add onion and combine until minced. Stop machine. Add remaining ingredients and process 1o pulses until coarsely chopped. DO NOT OVERPROCESS Can be prepared up to 4 hours in advanced. Cover tightly and refrigerate. Drain any liquid and correct seasoning before serving.

Date: Tue, 25 Jun 1996 09:57:34 -0500 From: Pat Asher <asher@...>

MC-Recipe Digest #129

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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