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Toomay125: Salsa Fresca

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* 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

 

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Per serving (excluding unknown items): 60 Calories; 1g Fat (10% calories

from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 73mg Sodium

 

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