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Rojo Salsa
4
2
Small tomatoes (about 1 lb.), peeled, finely chopped
Fresh California (Anaheim) or New Mexico chiles, peeled, finely chopped
OR 1/3 cup chopped green chiles
Small jalapeno chile, stems and seeds removed
Medium onion, finely chopped
½
½
¼
1
Cup Fresh cilantro leaves, chopped
Large garlic clove, minced
1
Teaspoon Olive oil
½
Teaspoon Salt
Combine tomatoes, chiles, onion and cilantro in a bowl. Mash garlic with
salt to make a paste. Stir garlic paste into tomato mixture.
Cover and allow to stand for two hours before serving to blend flavors.
Serve at room temperature. Makes about 2−½ cups.
Rojo Salsa
71
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