Re: [gardeners] New England Salsa?

Margaret Lauterbach (
Tue, 11 Jul 2000 08:54:27 -0600

At 07:29 AM 7/11/00 -0700, you wrote:
>Hi, Penny,
>Our standard salsa cruda recipe calls for about 4 good-sized tomatoes,
>quartered; 3 red ripe serrano chiles, sliced  (seeding them diminishes
>the heat); leaves from the better part of a large bunch of cilantro; at
>least half an onion, quartered; a teaspoon of salt; the two teaspoons of
>lime juice. Turn on Cuisinart, empty carefully, pour into a bowl and
>enjoy however you like. This sauce makes a wonderful marinade and baking
>sauce for chicken and pork, and is wonderful with fresh tortilla chips.
Cilantro is optional. Many people think it tastes like soap, and they're 
allergic or intolerant to it. Salt can be reduced, too, and some people add 
vinegar.  Margaret L