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Green Salsa with Cilantro


4 tomatoes
1 chili pepper (your preference)
1 cup water (less is optional)
8 garlic cloves
2 bunches of Cilantro (remove stems)
a couple of sqeezes of fresh lime
a dash of salt and pepper

Boil tomatoes and chili pepper in water until tomatoes are soft. Allow the water and the tomatoes to cool (the seasoned water is used in this recipe). Peel and remove seeds from the tomatoes... Pop into a blender along with your chili pepper and the seasoned water. Add the rest of the above ingredients. Puree until well mixed and smooth. Cool and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.