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Salsa Fresca
Makes: 3 Cups
5
3
1
5
½
1
ripe tomatoes, cored
fresh jalapeño or serrano chili peppers
small yellow onion, peeled & quartered
sprigs fresh cilantro
tsp salt
cup tomato sauce
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Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the
heat source.
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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.
Source: Usenet News (news://rec.food.recipes)
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