Monday, December 04, 2006

Sizzling Salsa

2 sm Tomatoes
9 Green serranos
1 sm Red bell pepper
1/2 md Onion
6 Stalks cilantro
2 cl Garlic
1/2 c Water
2 tb Red wine vinegar
2 tb Canola or corn oil
1/2 ts Salt
2 Opt. habaneros for the brave
Cut tomatoes in fourths. Discard stems of the serranos, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro and discard the stalks. Place the tomatoes, serranos, bell pepper onion, cilantro leaves and garlic in the blender. Add water and vinegar and chop at medium speed until reduced to small chunks. Add oil to a skillet, heat and pour in salsa. Bring to a l


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