Subject: Salsa Fresca
From: Joel Ehrlich <[email-masked]>
Date: Sun, 17 Mar 1996 22:04:48 GMT
Newsgroups: rec.food.recipes

Responding to: [email-masked] (Doug Messerly)

 DM> We are looking for a good fresh salsa recipe.

Here's a great one:

 Salsa Fresca (Fresh Salsa)    No. 2027                 Yields 3 Cups

     5           Ripe Tomatoes, Cored       5 Sprigs    Fresh Cilantro
     3           Fresh Jalapeno or        1/2 tsp       Salt
                 Serrano Chili Peppers      1 Cup       Tomato Sauce
     1 small     Yellow Onion, Peeled &
                 Quartered

Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from
the heat source.
Broil, turning until charred on all sides.
Set aside to cool.
Remove the stems from the chili peppers.
Cut the peppers in half.
Place the peppers with the onion in a food processor.
Use the metal blade to mince using a pulsing method.
Rinse under cool water to remove the bitter milky liquid.
Place the tomatoes and cilantro in the food processor.
Puree.
Stir the onions and peppers in by hand.
Add salt to taste.
Add the tomato paste.
Refrigerate until needed.
Keeps several days.

Joel

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