 |
|
Salsa Fresca
(about 3 cups)
2 lbs ripe Italian plum tomatoes, seeded, juiced, and diced
3 large fresh jalapenos, stemmed
1/3 cup finely chopped onion
1/2 cup tomato juice
Juice of 1 lime (about 3 tblsp)
1/2 tsp salt
1 cup fresh 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.
|
|
Fresca 02