Salsa Picante

4 small tomatoes, peeled, about 1 lb
1 onion, coarsely chopped
1 garlic clove
4 jalapeno chiles, peeled and seeded
2 tablespoons vegetable oil
1/2 teaspoon salt

Cut the tomatoes in half and cut out the stems.  Place in a blender
or food processor with the onion and garlic.  Blend just until
tomatoes are chopped but not pureed.  Add the chiles.  Blend a few
seconds or until chopped.  Heat the oil in a medium saucepan.  Add
the chile mixture and the salt.  Bring to a boil, reduce heat and
simmer uncovered for 10 minutes.   Makes 2 cups

Reduce the chiles for a  milder sauce.


From: csmmsplm@dircon.co.uk
Newsgroups: rec.food.recipes
Date: 8 Dec 1997 08:26:07 -0700