---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Susan’s Easy Salsa Perfecta
  Categories: Veg-cook, August
       Yield: 1 servings
  
       1    Clove (or 2 small cloves)
            Garlic
       2    Scallions, with some green
       3    6 fresh jalapenos, seeded
            (and roasted* for best
            Taste)
       1    28-oz  can Progresso**
            Tomatoes (don't drain, but
            Pull them out of the juice)
         x  Sea salt and fresh ground
            Pepper
         x  Squeeze of lemon
         x  Fresh cilantro leaves
  
   Pulse first 3 ingredients a little. Add remaining ingredients and pulse.
   Enjoy.
   
   *Not necessary to roast, but extra delicious if you do.  Just turn the
   peppers over a hot burner until skins turn black and blister.  Peel most
   off as soon as they're slightly cool, but don't be over-fussy. The little
   black bits make the salsa look and taste just like the best restaurants'.
   
   **Susan says that Progresso brand is essential.  She’s tried others, but
   this makes the best.
   
   From: lmilne@trillium.soe.umich.edu (Lynda Milne).  rfvc Digest V94 Issue
   #184 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
   using MMCONV.
  
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