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Salsa Fresca #4
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    Salsa Fresca #4

    This is another of those "There is no one way to make this" dishes.

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

    From: Joel Ehrlich, Via: Rec.food.recipes
    Posted By: Joel Ehrlich
    Post Date: Monday, March 16, 1998

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