Free Recipe Diana Kennedy s Salsa Mexicana
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Diana Kennedy s Salsa Mexicana Recipe
3/4 c Unskinned tomatoes, finely
-chopped
1/3 c White onion, finely chopped
2 Garlic cloves, minced
3 Finely (or to taste) chopped
-serranos, jalapenos, or
-cayennes
1/4 c Loosely packed cilantro,
-finely chopped
Salt to taste (a small
-amount balances the acidity
-of any salsa)
2 tb Lime juice, approximately
Diana Kennedy s Salsa Mexicana Preparation
Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt to taste and squeeze in lime juice. Set aside at room temperature to season for about 30 min. before using. This sauce is best eaten the same day. It does not freeze well. However, leftovers can be cooked for 20 minutes and used the next day. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on Apr 15, 1997
Cooking Temperature:
Recipe Serves: 1
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