10:19 AM 3/22/98
rfr

Salsa Fresca

4 cup fresh tomatoes, chopped (I prefer Italian--they're meatier)
1/3 cup finely chopped onion
1-4 jalepeno peppers (fresh--seeded and finely chopped.  Add some seeds to
make it hotter.  *See note below.)
1 T + 1/4 tsp. olive oil
1 T + 1/4 tsp. vinegar
1 tsp. cumin
1 1/2 tsp. salt
1-2 garlic cloves, minced
1/2 - 1 tsp. dried cilantro (or 1 T fresh)

If you want a smooth consistency, a food processor or blender is an ideal
way to combine the ingredients.  If you prefer your salsa chunky, you might
just want to do it by hand.  Let stand about 1 hour before serving.

* Be careful when handling the peppers.  Wearing gloves is recommended.
I've burned my hands and even my face after working with jalepenos.  I've
found that drinking a glass of milk stops the burning sensation very
quickly, though.

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  Salsa Fresca

Recipe By     : Martha Rose Shulman
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments                       Pickles/Relishes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      pounds        Ripe tomatoes -- chopped
    1/2  small         Yellow or Bermuda onion -- finely minced
  1                    Serrano or jalapeno peppers -- to taste, minced (1
                       to 3)
  4      tablespoons   Chopped fresh cilantro
  1      tablespoon    Red wine vinegar -- or more, to taste
                       Salt -- to taste

Combine all the ingredients in a bowl.  Correct seasoning.  Chill,
covered, in the refrigerator until ready to serve.  This recipe yields
about 2 cups of fresh salsa. 

Comments:  This vibrant fresh tomato salsa will keep for a few hours in the
refrigerator. 

FEASTS and FETES   by Martha Rose Shulman     
As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
Formatted for MasterCook II by:  Joe Comiskey 

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                    *  Exported from  MasterCook  *

                              Salsa Fresca

Recipe By     : Karen Mintzias
Serving Size  : 4    Preparation Time :0:00
Categories    : Sauces And Preserves

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      Cup           Tomato Juice,Canned
  1 1/2                Whole         Tomatoes,Fresh
    1/2  Whole         Onions,Raw,Chopped
  2      Tablespoons   Cilantro,Fresh,Chopped
  1      Whole         Chilies, Jalapeno -- Finely minced
  1      Whole         Chilies, Serrano -- Finely miniced
  1 1/2  Teaspoons     Salt
  1      Whole         Garlic,Clove,Raw -- Finely chopped
    1/8  Teaspoon      Sugar

Blend together well and refrigerate at least 2 hours before serving.
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