| Salsa Fresca; Smooth not chunky | |
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| Tweet Topic Started: Apr 1 2012, 12:42 PM (50 Views) | |
| gginnola | Apr 1 2012, 12:42 PM Post #1 |
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Chef
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Ingredients 2 medium sized fresh tomatoes, cored and cut in half 1 whole jalapeño chili pepper (or a serrano), stem removed, chopped 5 large garlic cloves, peeled 1 1/2 teaspoons salt 1/4 cup water 2 teaspoons olive oil Method 1 Put tomatoes, jalapeño, garlic, salt, and water into a blender. Purée for 20 seconds, until completely liquified. 2 Heat olive oil in a sauce pan on medium high. Pour purée into pan. Bring to a low simmer and cook, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes. Remove from heat. Makes about 1 1/2 cups. Keep refrigerated when not using. |
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1:22 PM Jul 11