Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 * Exported from MasterCook Mac * Salsa Fresca Recipe By : Mindy Toomay & Susan Geiskopf-Hadler Serving Size : 5 Preparation Time :0:00 Categories : Condiment Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds fresh tomatoes 1 can green chiles (whole, mild, drained) -- 7 oz 1/4 cup fresh lemon juice 1 medium onion -- finely diced 1/3 cup fresh cilantro -- minced 3 cloves garlic -- minced 1/8 teaspoon salt freshly ground pepper Blanch and peel the tomatoes. Coarsely chop them, drain off as much juice as possible, and set aside in a bowl. Drain the liquid from the canned green chilies. Finely chop them and add to the tomatoes. Add the lemon juice to the tomato mixture, along with the onion, cilantro, garlic, salt, and pepper. Though its flavor improves over time, this salsa can be enjoyed immediately. Store the portion you don't need right away in a tightly closed container in the refrigerator for several days, or freeze for longer periods. If you are accustomed to canning foods, this recipe may be made in larger quantities and put up for the pantry. Yield: 5 cups Source: Mindy Toomay & Susan Geiskopf-Hadler The Best 125 Meatless Main Dishes, page 32 Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler Typed and MC formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 60 Calories; 1g Fat (10% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 73mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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