Yield: 12 Servings
|2 pounds||Ripe Italian Plum tomatoes; seed; juice, dice|
|3 larges||Fresh Jalapenos; stemmed|
|⅓ cup||Onion; finely chopped|
|½ cup||Tomato juice|
|1||Lime; juice of|
|1 cup||Cilantro leaves|
Recipe By: rec.food.cooking - knabe@... (Fritz Knabe) In a food processor fitted with a metal blade, combine half the tomatoes, the jalapenos, half the onion, the tomato juice, the lime juice, and salt.
Process until smooth and transfer the puree to a bowl. Stir in remaining tomato and onion. Finely chop the cilantro leaves, stir them into the salsa. Let stand at room temperature for 30 minutes before using.
Tips: Don't puree the cilantro (this will make the salsa brown), and don't make more than 3 to 4 hours in advance, since the freshness is a big part of the taste.
garhow@... or garhow@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .