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Hot Red Salsa Although salsa is readily available at most supermarkets, you might enjoy this homemade version. It will keep for a couple of weeks in the refrigerator. 1 julapeno pepper, coarsely cut (2 1/2 teaspoons) 1 large clove garlic, peeled 1-tablespoon cilantro (coriander or Chinese parsley) leaves 2 small plum tomatoes (4 ounces total) quartered 1 tablespoon water 1 tablespoon ketchup 1/8 teaspoon salt Place the hot pepper, garlic, and cilantro in the bowl of a food processor and process for 5 to 10 seconds, until coarsely chopped. Add the tomato pieces, water, ketchup, and salt, and 1'rocess again until the mixture is chunky, in pieces no larger than 1/4-inch. Transfer to a jar and refrigerate until serving time. (This will keep for at least 2 weeks in the refrigerator.) 3/4 cup Return to Top | Back to Recipes |
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