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Salsa Fresca #2
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    Salsa Fresca #2

  • 2 pounds Ripe tomatoes -- chopped
  • 1/2 small Yellow or Bermuda onion -- finely minced
  • 1 Serrano or jalapeno peppers -- to taste, minced (1 to 3)
  • 4 tablespoons Chopped fresh cilantro
  • 1 tablespoon Red wine vinegar -- or more, to taste
  • Salt -- to taste
  • Combine all the ingredients in a bowl. Correct seasoning. Chill,covered, in the refrigerator until ready to serve.
    This recipe yields about 2 cups of fresh salsa.

    From: FEASTS and FETES by Martha Rose Shulman As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
    Posted By: Carriej999
    Post Date: Friday, March 20, 1998

    *BACK TO SALSA*







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