Title: Classic Salsa
Categories: Mexican Salsa
Yield: 4 Servings

4		Ripe tomatoes -- cored
10		Fresh jalapenos
1/2	ts	Garlic -- chopped
		Salt -- to taste
		Freshly ground black pepper
		To taste

This classic salsa starts with fresh tomatoes, but canned tomatoes can be substituted. Tasting as you go is a must, since the heat of jalapenos varies.

With a paring knife, cut a small "X" in the bottom of each tomato. Place tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper. Blend to desired consistency. Makes about 3 cups. From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html Cilantro Pesto

If you're into a cilantro pesto, try this. Its from a book called Real Thai. I forget the author. This is my own variation on the recipe from the book, so all measurements are approximate.

In a food processor, combine:

3-4 cloves garlic 1 tsp. pepper corns A big handful of cilantro, including stems and some of the thick roots (scub the roots well, or else its gritty)- about a cup, semi packed. Process well. I've also added a Hab or green hot chiles of any type for an additional bite, whatever suits you. Also, a little olive oil helps it blend a little better.

This is a great substitute for garlic in stir fry, or anything you use sauteed garlic for.

Dan "my wife hates garlic and chiles, so I get them all to myself" Long Wilmington, DE From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : Houston Chronicle (Universal Press Syndicate)

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