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Salsa Fresca; Smooth not chunky
Topic Started: Apr 1 2012, 12:42 PM (50 Views)
gginnola
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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