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COLLECTION: Salsas (3)
From: [email protected] (Fritz Knabe)
SALSA FRESCA
============
(about 3 cups)
Ingredients:
------------
2
lbs (about 10) ripe Italian plum tomatoes (or other ripe tomatoes),
seeded, juiced, and cut into 1/4-inch dice.
large fresh jalapenos, stemmed
3
1
1
/3 cup finely chopped onion
/2 cup tomato juice
Juice of 1 lime (about 3 tblsp)
1/2 tsp salt
1
cup clean fresh cilantro leaves
Instructions:
------------
-
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.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [email protected] (Stephanie da Silva)
SALSA FRESCA
============
Ingredients:
-
2
1
1
1
2
-----------
cloves garlic
/2
or 2
medium-size onion, quartered
jalapeno or other small hot chiles, stemmed and seeded
pound firm ripe tomatoes, seeded and coarsely chopped
tblsp salad oil
juice of 1 lime
salt and pepper (optional)
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (17 of 22) [12/17/1999 11:47:11 AM]
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