Salsa fresca #1

Yield: 12 Servings

Measure Ingredient
2 pounds Ripe Italian Plum tomatoes; seed; juice, dice
3 larges Fresh Jalapenos; stemmed
⅓ cup Onion; finely chopped
½ cup Tomato juice
1 \N Lime; juice of
½ teaspoon Salt
1 cup Cilantro leaves

Recipe By: - 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, .

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