Path: swen.emba.uvm.edu!news3.near.net!news.ner.bbnplanet.net!howland.reston.ans.net!newsfeed.internetmci.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.idiscover.co.uk From: Joel Ehrlich Newsgroups: rec.food.recipes Subject: Salsa Fresca Followup-To: poster Date: Sun, 17 Mar 1996 22:04:48 GMT Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Lines: 44 Sender: Mark Alexander Approved: Mark Alexander Message-ID: <343_9603171301@salata.com> Reply-To: Joel Ehrlich X-NNTP-Posting-Host: alexr.idiscover.co.uk X-Mail2News-Path: redtape.lewisham.gov.uk!alexr.idiscover.co.uk Responding to: dmess@cris.com (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 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.