Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 Salsa with OreganoMakes about 3 cupsTomatoes and oregano are made for one another and there is nothing like a freshly made salsa. 4 to 6 jalapeño or serrano peppers (or 1 habanero), stemmed, seeded and coarsely chopped 1 small to medium onion, peeled and cut into large chunks3 to 4 garlic cloves, peeled4 or 5 ripe tomatoes (2 to 2 1/2 pounds), cored and quartered1 handful fresh oregano leaves (about 2 tablespoons or so)1 teaspoon cumin seed, toasted and groundSalt to tasteFreshly ground pepper2 to 3 teaspoons lime juice In a food processor fitted with the steel blade, combine chiles with onion and garlic, and pulse until coarsely chopped. Add tomatoes and oregano and pulse until the tomatoes are in small bits, but don’t puree. Pour into a bowl and add cumin, salt, pepper and lime juice. Stir to combine. Taste for seasoning and adjust if necessary. The salsa can be eaten immediately or allowed to stand at room temperature for at least 30 minutes before serving.-Recipe courtesy of Belsinger Suzi What is a weed? A plant whose virtues have not yet been discovered. http://suziesgoats.wholefoodfarmacy.com/ Sports Rekindle the Rivalries. Sign up for Fantasy Football Quote Link to comment Share on other sites More sharing options...
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