Yield: 1 servings
|1||Clove (or 2 small cloves)|
|2||Scallions, with some green|
|3||6 fresh jalapenos, seeded|
|(and roasted* for best|
|1||28-oz can Progresso**|
|Tomatoes (don't drain, but|
|Pull them out of the juice)|
|x||Sea salt and fresh ground|
|x||Squeeze of lemon|
|x||Fresh cilantro leaves|
Pulse first 3 ingredients a little. Add remaining ingredients and pulse. Enjoy.
*Not necessary to roast, but extra delicious if you do. Just turn the peppers over a hot burner until skins turn black and blister. Peel most off as soon as they're slightly cool, but don't be over-fussy.
The little black bits make the salsa look and taste just like the best restaurants'.
**Susan says that Progresso brand is essential. She's tried others, but this makes the best.
From: lmilne@... (Lynda Milne). rfvc Digest V94 Issue #184 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.