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| 2 x ca. 450 g | Ripe Italian Plum tomatoes; seed; juice, dice |
| 3 gross | Fresh Jalapenos; stemmed |
| 1/3 Tasse | onion finely chopped |
| 1/2 Tasse | tomato juice |
| 1 | Lime; juice of |
| 1/2 Teelöffel | salt |
| 1 Tasse | Cilantro leaves |
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In a food processor fitted with a metal blade, combine half the tomatoes, the jalapenos, half the onion, the tomato juice, the lime juice, and salt. Process until smooth and transfer the puree to a bowl. Stir in remaining tomato and onion. Finely chop the cilantro leaves, stir them into the salsa. Let stand at room temperature for 30 minutes before using.
Tips: Don't puree the cilantro (this will make the salsa brown), and don't make more than 3 to 4 hours in advance, since the freshness is a big part of the taste.
garhow@hpubmaa. Esr. Hp. Com or garhow@aol. Com
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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