Pour the tomatoes into a bowl, and using your fingers crush them in to a course puree. If a smooth salsa is desired, they may be done in a food processor. Add the rest of ingredients and mix well. Refrigerate for at least 3 hours, or overnight. Serve chilled.
Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 6
1 can 28-oz whole tomatoes
1 can 7-oz diced green chilies
1/2 red onion, diced
1/2 bunch green onions, thinly sliced
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp balsamic vinegar
2 cloves garlic, finely minced (may substitute garlic powder to taste)
2 tbsp chopped parsley (may also substitute or add fresh cilantro)
salt and fresh ground black pepper to taste
To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatill...
(2006) Fruit topping for Vegan French Toast, or for waffles, pancakes, etc., from the show Let's Coo...
In a large bowl, mix together all the ingredients, except the fish, oil and lemon wedges. Add ti...
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while h...
*Red chili sauce Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on ...