Title: Classic Salsa
Categories: Dip
Yield: 12 Servings

4 Ripe tomatoes; cored
10 Fresh Jalapenos
1/2 ts Garlic; chopped
Salt; to taste
Freshly ground black pepper;
-to taste

Recipe By: Houston Chronicle (Universal Press Syndicate)

This classic salsa starts with fresh tomatoes, but canned tomatoes can be
substituted. Tasting as you go is a must, since the heat of jalapenos
varies.

With a paring knife, cut a small "X" in the bottom of each tomato. Place
tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel
and place tomatoes in blender container. Add unseeded jalapenos, garlic,
salt, and pepper. Blend to desired consistency. Makes about 3 cups.

From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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