Guest guest Posted December 26, 2007 Report Share Posted December 26, 2007 @@@@@ Cafe Pasqual's Salsa Fresca 10 ounce Italian Plum tomatoes; about 5 1/4 White onion 1/2 Fresh Serrano pepper, or Jalapeno chile; stem, seed, & mince 1/4 cup Fresh cilantro leaves; chopped 1/4 teaspoon Salt; or to taste 1 pinch (small) ground cumin; optional Chop the tomatoes by hand. To create a perfect 1/8-inch dice, slice off the stem end and stand the tomato on its now-flat surface. Slice straight down to make 1/8-inch-wide slabs. Turn the cut tomato as a unit and cut across the tomato in 1/8-inch increments, creating a dice. Cut the reserved slice into dice as well. Put the diced tomatoes into a nonreactive bowl. Cut the onion in the same-size dice as the tomatoes and put in the bowl with the tomatoes. Add the chile and cilantro. Add the salt and a very small amount of cumin, if you like. Stir well. Makes about 2 cups. Note: Because the piquant qualities of onions and chiles vary, you man need to adjust one or the other of these ingredients to taste. Serve the salsa at room temperature within a few hours of preparing it. It does not store well, the tomatoes and onion become soft and the flavors dissipate. Author: Cafe Pasqual's Cookbook by Katharine Kagel Formatted by Chupa Babi: 12.26.07 atuhornote: Always make salsa by hand using a good sharp knife. A machine reduces the ingredients to a mushy liquid and, at that point, you might as well buy a jar of commercial salsa. ----- ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
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