Served on top of lettuce, which rested on Parmesan Almond Patties.
For 1 qt, generously serving 13 salads:
5 tomatoes, chopt in FP. Recipe also calls for 12 tomatillo, which I didn't have this time. Put in separate bowl. (Recipe says you can do all ingredients in the bowl, but it would take a really big bowl, and this way you have more control over the texture of the tomatoes.)
Then chop successively in FP:
1 jalapeno (recipe calls for 3 more hotter (Anaheim) or milder (Cubanel) peppers. That would be hot.)
3 scallions
juice of a lime
1 t. cumin (I used roasted whole seeds which got chopt in FP; recipe calls for ground)
pepper, 1/2 t. salt, 1/2 t. sugar
Subscribe to:
Post Comments (Atom)
2 comments:
That sounds like a great salsa recipe. But there are no decent tomatoes this time of year! I will try it next summer when I have more tomatoes than I know what to do about.
I love to imagine your definition of "decent" tomatoes.
Post a Comment