Salsa Fresca


Servings: 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ripe Italian plum tomatoes -- seed, juice, dice
   3      large         fresh jalapenos -- stemmed
     1/3  cup           onion -- finely chopped
     1/2  cup           tomato juice
                        Juice of 1 lime -- about 3 tblsp
     1/2  teaspoon      salt
   1      cup           cilantro leaves

In a food processor fitted with a metal blade, combine half the tomatoes, 
the jalapenos, half the onion, the tomato juice, the lime juice, and salt. 
 Process until smooth and transfer the puree to a bowl. 
Stir in remaining tomato and onion.  Finely chop the cilantro leaves, stir 
them into the salsa.  Let stand at room temperature for 30 minutes before 
using. 
Tips: Don't puree the cilantro (this will make the salsa brown), and don't 
make more than 3 to 4 hours in advance, since the freshness is a big part 
of the taste.


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From: Fritz Knabe (knabe@ecrc.de)
rec.food.cooking