Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Rick Bayless via ghasting@nohomespam.com (Greg Hastings
Servings: About 2 cups
12 ounces ripe tomatoes (2 medium-small round or 4-5 plum)
fresh serrano chilies to taste, roughly 3 to 5, stemmed
12 each or so sprigs of fresh cilantro
1 large garlic clove, peeled and very finely chopped, optional
1 small white onion, about 4-ounce
1 ½ teaspoons fresh lime juice
¼ teaspoon salt, to taste
Core the tomatoes, then cut in half width wise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly ¼-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.
Cut the chilies in half lengthwise (wear gloves if your hands are sensitive to their piquancy) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chilies as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16 inch thick, stems and all, working from the leafy end toward the stems. Scoop into the tomato mixture along with the optional garlic. Next finely dice the onion with a knife, scoop it into a small strainer, then rinse it under cold water. Shake to remove excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand a few minutes for the flavors to meld.
Per Serving (excluding unknown items): 48 Calories; trace Fat (3.2% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 2 Vegetable; 0 Fruit.
Note:
Good for Guacamole.