Switch to Chapter View
Previous   Up   Next
Chapter: Condiment Recipes: Relishes, Salsas, Chutneys, and Fruit Butters
Section: Pico de gallos
Recipe: Fresh Cilantro Salsa

cardfile icon 

Fresh Cilantro Salsa
2 cloves garlic
1 large onion, quartered
1 green bell pepper, quartered and seeded
3 to 4 jalapeno peppers
6 tomatoes, peeled, seeded and chopped or 2 cans (16 oz each)
plum tomatoes, drained and chopped
1 cup fresh cilantro
some salt to taste
freshly ground pepper to taste

1. place the garlic in the bowl of a food processor and process until
it is mincedd. Add the onion and peppers and process with on/off pulses
until they are barely chopped.

2. Add the tomatoes and cilantro and process until combined but
slightly chunky. Add salt and pepper. Refrigerate until ready to use.

Yield: 2 and 1/2 cups

From: Charleston Receipts via LKS
book cover image