Hot Chilean Salsa

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* Exported from MasterCook *

 

Hot Chilean Salsa

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- coarsely chopped

1/4 cup coarsely chopped cilantro

3 medium plum tomatoes -- peeled, seeded and coarsely chopped

1/2 cup olive oil

1/4 cup red wine vinegar

1 1/2 teaspoons pimentón -- (optional see Note)

1/2 teaspoon cayenne pepper

 

In a food processor, pulse the onion with the cilantro until finely chopped..

Add the tomatoes and pulse until finely chopped. Add the olive oil, red wine

vinegar, pimentón and cayenne and pulse just until blended. Transfer the salsa

to a bowl and season with salt.

 

 

Makes 2 cups

 

MAKE AHEAD The salsa can be refrigerated for up to 2 days.

 

 

NOTES Pimentón, or Spanish paprika, is available in many styles, from sweet to

smoky. The pimentón from La Vera, in the Cáceres region, is ground from dried

red peppers smoked over oak. It is available at Latin markets.

 

This wonderful Chilean salsa is a fine complement to soups, stews and grilled

[favorites]. It also makes a quick marinade for [favorties] or grilled

vegetables.

 

Source:

" Food and Wine magazine "

S(Formatted by Chupa Babi):

" 03.01.08 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 132 Calories; 14g Fat (89.9% calories

from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 1032 0

 

 

 

 

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