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at my suggestion,
my mom made cheddar tomato basil soup for lunch and it was SO good.
it was very good but not as good as this salsa.
zarela martinez's recipe, (c), from food from my heart, with my comments in [brackets].
2 to 4 fresh chiles, jalapeño or serrano [actually, i use about 1/3 of one], tops removed but not seeded
1 garlic clove, peeled
4 large ripe, red tomatoes (about 2 1/2 pounds)
6 to 8 scallions with part of green tops
1/4 cup loosely packed fresh cilantro leaves
1 tsp dried mexican oregano [i use greek, which is easier to find]
juice of 1 large lime
salt to taste
with a large sharp knife, chope the chiles very fine. mince the garlic. coarsely chop the tomatoes [don't do that in the food processor. it ruins them]. finely chop the scallions [by hand is better] and the cilantro [food processor is definitely better]. place the garlic, tomatoes, scallions, and cilantro in a large bowl. if the tomatoes are very dry and jiceless, gradually add up to 1/2 cup cold water to achieve a light salsa consistency. stir to mix the ingredients. add the chiles a little at a time [a VERY little], tasting, until it is as hot as you like. add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. use at once. yield: about 4 cups
it was very good but not as good as this salsa.
zarela martinez's recipe, (c), from food from my heart, with my comments in [brackets].
2 to 4 fresh chiles, jalapeño or serrano [actually, i use about 1/3 of one], tops removed but not seeded
1 garlic clove, peeled
4 large ripe, red tomatoes (about 2 1/2 pounds)
6 to 8 scallions with part of green tops
1/4 cup loosely packed fresh cilantro leaves
1 tsp dried mexican oregano [i use greek, which is easier to find]
juice of 1 large lime
salt to taste
with a large sharp knife, chope the chiles very fine. mince the garlic. coarsely chop the tomatoes [don't do that in the food processor. it ruins them]. finely chop the scallions [by hand is better] and the cilantro [food processor is definitely better]. place the garlic, tomatoes, scallions, and cilantro in a large bowl. if the tomatoes are very dry and jiceless, gradually add up to 1/2 cup cold water to achieve a light salsa consistency. stir to mix the ingredients. add the chiles a little at a time [a VERY little], tasting, until it is as hot as you like. add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. use at once. yield: about 4 cups
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That cheddar tomato basil soup sounds yummy, too. Do you have the recipe for that one?
(Hope you don't mind me posting in here)