Pureed Tomato Salsa Crudacondiments, salsa, vegetables 4.00 italian roma tomatoes; cored, quartered 1.00 serrano chiles, stemmed; seeded if desired, 1 ; and sliced 1 juice of 1 lime 1.00 teaspoon salt 0.50 teaspoon freshly-ground black pepper Recipe by: Susan Feniger and Mary Sue Milliken Combine all of the ingredients in a blender and puree until smooth. This recipe yields 3/4 cup of salsa. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6142 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy. 08-20-1996 |
