[CH] El Torito Salsa
Allen Prunty (allen@alprunty.com)
Wed, 30 Jul 2008 18:45:46 -0400
Make sure you use peppers you know are safe.
* Exported from MasterCook *
El Torito Salsa
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cup tomatoes
2 tsp fresh lime juice
1/4 cup yellow onion
1/4 tsp ground cumin
2 green onions
1/4 tsp dried Mexican oregano
1 Tbs canned jalapenos
1/4 tsp salt
2 fresh serrano chiles
1/4 cup cilantro leaves, chopped
Combine in a non reactive bowl
C tomatoes, diced 1/4 inch, including juice 1/4 C yellow onion, diced
1/4 inch 2 green onions, finely chopped 1 TBS canned jalapenos, seeded
and finely chopped 2 fresh serrano chiles, seeded and minced 2 tsp fresh
lime juice 1/4 tsp ground cumin 1/4 tsp dried Mexican oregano, crumbled
1/4 tsp salt 1/4 C cilantro leaves, chopped In a food processor or
blender, process about 30 seconds: 1 C crushed tomatoes with added puree
(such as Progresso) Mixture should still be somewhat chunky. Add crushed
tomatoes to other ingredients in bowl and mix well. Can be refrigerated.
Makes about 2 1/4 cups
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Per Serving (excluding unknown items): 7 Calories; trace Fat (10.2%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0