Guest guest Posted January 10, 2001 Report Share Posted January 10, 2001 (This recipe is fairly hot) 4 Serrano chili peppers 1 cup finely chopped plum tomatoes (230 mil.) 3 Tbs. tomato paste (45 mil.) 1/3 cup finely sliced scallions (75 mil.) 2 large garlic cloves, minced 2 Tbs. chopped fresh cilantro (30 mil.) 2 Tbs. fresh lime juice (30 mil.) 1/2 cup water (120 mil.) Salt Freshly ground pepper Remove the veins and seeds of the peppers before mincing them. Combine all the ingredients, adding the Serrano peppers last, one tablespoon at a time, to adjust the hotness. This recipe is fairly hot, and fresh Serrano peppers vary in strength. So always taste as you go along to adjust for the spiciness of the salsa! Thanks again to Bettina Vitell for these recipes, which you¹ll find in her vegetarian cookbook "A Taste Of Heaven And Earth"! When you order Bettina¹s book, believe me, your dinner guests will hail you as a gourmet chef! To find out why this book was nominated for the Julia Child Cookbook Award(!), and learn more about Bettina¹s Zen approach to cooking and eating, visit www.amacord.com/taste. Quote Link to comment Share on other sites More sharing options...
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