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Sauce Salsa Fresca
 
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ezgim
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Tue Jun 17, 2008 5:19 am    Post subject: Salsa Fresca Reply with quote

Salsa Fresca

Makes: 3 Cups
5 ripe tomatoes, cored
3 fresh jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
½ tsp salt
1 cup tomato sauce

• Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the heat source.
• Broil, turning until charred on all sides.
• Set aside to cool.
• Remove the stems from the chili peppers.
• Cut the peppers in half.
• Place the peppers with the onion in a food processor.
• Use the metal blade to mince using a pulsing method.
• Rinse under cool water to remove the bitter milky liquid.
• Place the tomatoes and cilantro in the food processor.
• Puree.
• Stir the onions and peppers in by hand.
• Add salt to taste.
• Add the tomato paste.
• Refrigerate until needed.
• Keeps several days.

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ezgim
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Tue Jun 17, 2008 5:25 am    Post subject: Salsa Fresca Reply with quote

Salsa Fresca

Makes: 4 cups
3 large ripe tomatoes
½ red onion, diced
1 to 2 serranos, finely diced with seeds
1 bunch chopped fresh cilantro
juice of 1 lime
Salt
Tabasco to taste

• Core tomatoes and finely chop.
• Place in mixing bowl and combine with remaining ingredients, seasoning to taste with salt and Tabasco.
• Salsa Fresca tastes best served within 3 to 4 hours.
• Keep refrigerated until serving time.
• Great with meat, poultry, fish, cheese, small children and chips.

Source: Totally Chile Pepper Cookbook, Siegel & Gillingham

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Sabastian
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 Jun 2007
Posts: 1034

PostPosted: Wed Aug 13, 2008 5:43 am    Post subject: Salsa Fresca Reply with quote

Salsa Fresca

1 lb Ripe Tomatoes
1/4 c Chopped Scallions
2 md Finely Chopped Jalapenos
1 tb Fresh Lime Juice
1/2 c Ice Water
Salt
1 ts Crushed Oregano Leaves

Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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