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fresh red table salsa Recipe

   
 

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     fresh red table salsa

Category   Appetizers
Sub Category   None

Ingredients
3 large very ripe tomatoes, cored and quartered
1/2 cup tomato juice
1 small jalapeno or other fresh chile, chopped (remove seeds for mild salsa)
1 medium red onion, quartered
1 medium garlic clove, peeled
1/2 cup chopped fresh cilantro
1/2 cup juice from 4 medium limes
salt to taste
 

Instructions
Blend everything together in blender or food processor to desired chunkiness. Put the salsa in the fridge for 8 plus hours (the longer the better). Enjoy Things we have learned with this recipe- Be careful with the lime juice. Some people prefer less; others prefer more. We like it, so we use 3/4 cup. If, like me, you’re not a fan of cilantro, be sure the leaves are chopped fine. You may want to reduce the cilantro to just 1/4 cup. For optimum flavor, follow J.D.’s Rule of Garlic- “Always add five times the amount of garlic called for by the recipe.” In this case, use five cloves of garlic instead of one clove. You’ll thank me later. (Kris says she usually puts in 2-3 cloves.) To vary the heat of the salsa, alter the number of chiles (in particular, the quantity of seeds from the chiles). It tastes great even without them.


Originally Submitted
1/24/2013





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