Saturday, August 9, 2008

Salsa Fresca

1 cup Packed Coarsely Chopped Cilantro
2 Cloves Garlic
1/2 Onion, Coarsely Chopped
1 Jalapeno Chile- halved lengthwise
2 1/2 lbs Ripe Tomatoes (7 or 8)- cored and quartered
Juice of 1 Lime

Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeno and pulse until finely chopped; transfer to a medium bowl. Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.

photo: hector manuel sanchez

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