Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Garlic cloves |
| 1 \N | Lime; the peel cut away |
| \N \N | ; with a serrated |
| \N \N | ; knife |
| 2 \N | Scallions; chopped coarse |
| ½ \N | Scotch bonnet chili; (available at |
| \N \N | ; specialty produce |
| \N \N | ; markets) or 1 |
| \N \N | ; serrano chili, |
| \N \N | ; seeded (wear rubber |
| \N \N | ; gloves) |
| 1 tablespoon | Fresh lime juice; or to taste |
| 6 larges | Plum tomatoes; seeded and chopped |
| 3 tablespoons | Vegetable oil |
| 2 tablespoons | Chopped fresh coriander |
In a food processor chop fine the garlic, the lime, the scallions, and the chili, add the lime juice, the tomatoes, the oil, and the coriander, and puree the mixture. Serve the salsa with tortilla chips or with grilled meat or fish.
Makes about 2 cups.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.