V-JOY - salsa fresca

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<Summ>

<Nam>

Salsa Fresca (Joy Of Cooking)

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<RcpE name= " Salsa Fresca (Joy Of Cooking) " author= " Rombauer & apos;s Joy of

Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Salsa Fresca (Joy Of Cooking)

 

Recipe By :Rombauer's Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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

1/2 small white onion or red onion

or 8 slender scallions

2 tablespoons fresh lime juice or cold water

2 large ripe tomatoes

or 3 to 5 ripe plum tomatoes

1/4 cup chopped fresh cilantro leaves and tender s

may double the cilantro to taste

3 serrano peppers -- up to 5

or fresh jalapeno peppers

or 1/4 to 1 habanero pepper

6 radishes -- finely diced, (optio

1 medium clove garlic -- minced (optional)

1/4 teaspoon salt -- or to taste

 

Finely chop the onion, rinse and drain. Place in a medium bowl. Add lime

juice.

 

Prepare the other ingredients, setting them aside, then add all together

to the onion mixture. Seed tomatoes, if desired, and finely dice. Chop the

cilantro. Seed (optional) and mince the chile peppers. Prepare and add

the radishes and garlic. Season with salt. Serve fresh.

 

Source:

" All About Vegetarian Cooking: Beans (p.82) "

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

 

Per Serving (excluding unknown items): 117 Calories; 1g Fat (9.4% calories

from fat); 5g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg

Cholesterol; 581mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2

Vegetable; 0 Fruit.

 

NOTES : This recipe for Mexican salsa is easily doubled or tripled, but

try to make only as much as you will use immediately, as it loses

its texture on standing and the chili peppers increase in heat.

Regional variations include using scallions or white or red

onions, water instead of lime juice, and in Yucatán, sour-orange

juice instead of lime juice. Any sort of fresh chili pepper can be

used—each contributes its distinctive character. Rinsing the

chopped onions eliminates the biting aftertaste that could

otherwise overwhelm the other ingredients. As you can see, precise

amounts are less important than the happy marriage of flavors, so

taste as you go. Salsa Fresca complements everything from tacos to

hot grills to cool vegetables. In American-style Mexican food,

this type of salsa is sometimes called pico de gallo.

 

Nutr. Assoc. : 4288 0 822 0 0 383 2130706543 0 0 0 0 0 0

 

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<CatS>

<CatT>

Beans

</CatT>

</CatS>

<IngR name= " white onion or red onion " unit= " small " qty= " 1/2 " >

<INtI>

4288

</INtI>

</IngR>

<IngR name= " or 8 slender scallions " code= " T " ></IngR>

<IngR name= " fresh lime juice or cold water " unit= " tablespoons " qty= " 2 " >

<INtI>

822

</INtI>

</IngR>

<IngR name= " ripe tomatoes " unit= " large " qty= " 2 " ></IngR>

<IngR name= " or 3 to 5 ripe plum tomatoes " code= " T " ></IngR>

<IngR name= " chopped fresh cilantro leaves and tender stems " unit= " cup "

qty= " 1/4 " >

<INtI>

383

</INtI>

</IngR>

<IngR name= " may double the cilantro to taste " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " serrano peppers " qty= " 3 " >

<IPrp>

up to 5

</IPrp>

</IngR>

<IngR name= " or fresh jalapeno peppers " code= " T " ></IngR>

<IngR name= " or 1/4 to 1 habanero pepper " code= " T " ></IngR>

<IngR name= " radishes " qty= " 6 " >

<IPrp>

finely diced, (optional)

</IPrp>

</IngR>

<IngR name= " clove garlic " unit= " medium " qty= " 1 " >

<IPrp>

minced (optional)

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " >

<IPrp>

or to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Finely chop the onion, rinse and drain. Place in a medium bowl. Add lime juice.

</DirT>

<DirT>

Prepare the other ingredients, setting them aside, then add all together to the

onion mixture. Seed tomatoes, if desired, and finely dice. Chop the cilantro.

Seed (optional) and mince the chile peppers. Prepare and add the radishes and

garlic. Season with salt. Serve fresh.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Beans (p.82)

</Srce>

<Note>

This recipe for Mexican salsa is easily doubled or tripled, but try to make only

as much as you will use immediately, as it loses its texture on standing and the

chili peppers increase in heat. Regional variations include using scallions or

white or red onions, water instead of lime juice, and in Yucatán, sour-orange

juice instead of lime juice. Any sort of fresh chili pepper can be used—each

contributes its distinctive character. Rinsing the chopped onions eliminates the

biting aftertaste that could otherwise overwhelm the other ingredients. As you

can see, precise amounts are less important than the happy marriage of flavors,

so taste as you go. Salsa Fresca complements everything from tacos to hot grills

to cool vegetables. In American-style Mexican food, this type of salsa is

sometimes called pico de gallo.

</Note>

</RcpE></mx2>