Guest guest Posted January 12, 2002 Report Share Posted January 12, 2002 * Exported from MasterCook * Gilroy Garlic Salsa Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 1 Preparation Time :0:00 Categories : Salsas Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ripe red tomatoes, peeled, cored and -- cut in half 1 small red onion -- chopped 1/2 medium cucumber, peeled, seeded and chopped 8 cloves garlic -- minced 2 to 3 serrano chiles -- minced 2 tablespoons tomato puree Juice of 1 lemon 1/4 cup extra virgin olive oil 1/4 cup snipped chives 2 tablespoons minced cilantro leaves Kosher salt Black pepper in a mill Gently squeeze out the seeds and excess liquid from the tomato halves. Chop them coarse, and put them in a medium bowl. Add the onion, cucumber, garlic and serranos, using 3 for more heat, and toss. In a small bowl, mix together the tomato puree, lemon juice, and olive oil. Pour the mixture over the vegetables, and toss to blend well. Add the chives and cilantro, and toss again. Taste, and add salt and pepper. Refrigerate the salsa for 1 hour before serving. Store, covered, in the refrigerator for up to 2 days. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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