*  Exported from  MasterCook  *
 
                               Salsa Cruda #2
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :5:00
 Categories    : Mexican                          Sauces
                 Barbecue                         Cheese/Eggs
                 Condiment
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           cilantro
    1      Clove         garlic
    1                    jalapeno chile pepper -- seeded
      1/2  Small         onion
    2      Medium        tomato -- quartered and seeded
    1      Teaspoon      red wine vinegar
    1      Teaspoon      olive oil
      1/4  Teaspoon      salt
 
 Using the steel knife, place the cilantro in the bowl, then drop the garlic
 and chili through the feed tube and process until minced. Add onion and
 combine until minced. Stop machine. Add remaining ingredients and process 1o
 pulses until coarsely chopped.  DO NOT OVERPROCESS Can be prepared up to 4
 hours in advanced. Cover tightly and refrigerate. Drain any liquid and
 correct seasoning before serving.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 
 
 
 At 03:55 PM 6/23/96 -0500, Bob Callahan wrote:
 >I have run out of ideas on how to make a decent mexican salsa (similar to
 >what is 
 >served in mexican restaurants with chips as an appetizer.  I am also looking
 >for a good recipe for Pico de Gallo.
 >
 >Suggestions would be great.
 >
 >By the way, ideally I would like a recipe which is appropriate for a couple
 >of people (about 1-2 cups).
 >
 >Thanks for any help.
 >========================================================================
 >      Bob Callahan                            H-P Convex Division
 >      Internet: callahan@rsn.hp.com           3000 Waterview Pkwy 
 >      Phone :(214)497-4752 FAX:(214)497-4441  Richardson, TX  75080
 >
 >
 >