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Title: Texas Salsa
Categories: Lowfat Salsa
Yield: 4 Servings
| 4 | md | Tomatoes chopped medium |
| Fine | ||
| 1 | sm | Onion chopped fine |
| 1 | sm | Jalapeno or 3 serranos |
| Chopped fine | ||
| 6 | Sprigs of cilantro | |
| (coriander leaves) chopped | ||
| Fine | ||
| 1 | ts | Salt (~1/4 tsp/tomato) |
The homemade salsa recipe I use is from "The Only Texas Cookbook" (don't remember the author) with variations.
The author says to process in a food blender and use within 3 hours but I just ignore that part. It keeps for several days in the fridge. If you use jalapenos, it retains most of its heat but if you use serranos, it is very mild by the next day.
I use it on taco salads and baked potatoes. After most of the heat has died down it makes a very good vegetable dish. Date: Wed, 05 May 93 09:36:10 CDT From: offer@mamba.asg.arlut.utexas.edu (Debora Offer)
From: Dale Shipp Date: 07-12-98 (16:43) The Neverending Bbs (286) Fido-Natio
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