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El torito salsa
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| Artist: |
_ |
| Categories: |
Central American, Mexican, North American, Salsas, Sauces & Dressings, South American |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Tomatoes | | 1/4
| cup | Yellow onion | | | 2 ea Green onions | | 1
| tbsp | Canned jalapenos | | | 2 ea Fresh serrano chiles | | 2
| tsp | Fresh lime juice | | 1/4
| tsp | Ground cumin | | 1/4
| tsp | Dried Mexican oregano | | 1/4
| tsp | Salt | | 1/4
| cup | Cilantro leaves, chopped |
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Procedures:
| 1 | Combine in a non-reactive bowl: 2 c tomatoes, diced ?inch, including juice ?c yellow onion, diced ?inch 2 green onions, finely chopped 1 tbs canned jalapenos, seeded and finely chopped 2 fresh serrano chiles, seeded and minced 2 tsp fresh lime juice ?tsp ground cumin ?tsp dried mexican oregano, crumbled ?tsp salt ?c cilantro leaves, chopped in a food processor or blender, process about 30 seconds: 1 c crushed tomatoes with added puree (such as progresso) mixture should still be somewhat chunky. | | 2 | Add crushed tomatoes to other ingredients in bowl and mix well. | | 3 | Can be refrigerated. | | 4 | Makes about 2 ?cups |
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