Sepharadic hot salsa

Yield: 1 Servings

Measure Ingredient
2 mediums Jalapeno chiles (destemmed(?); can deseed (?) to cut spice) (up to 3)
¼ cup Garlic cloves
1 tablespoon Water; (up to 2)
¼ Cilantro leaves; (it doesn't say 1/4 what )
¼ teaspoon Salt
Fresh ground pepper
1½ teaspoon Gr cumin
1 pounds Tomatoes; cut up

This recipes I got while navigating yesterday, the address I got them is:

Toppings Like You've Never Seen (But Your Friends Will Love) Puree garlic and chiles in food processor, add water if needed. Add cilantro, then salt, pepper to taste and cumin. Remove mixture and set aside. Puree tomatoes in processor then combine the two mixtures. Makes 2½ cups.

Posted to JEWISH-FOOD digest V97 #330 by "Wajnberg" <wajnberg@...> on Dec 20, 1997

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