Salsa Cynthia

Title:
Salsa Cynthia

Yield:
8 Servings

Categories:
Salsa




Ingredients:





     1 lb Tomatoes


     1    Onion; red or white


     2    Garlic cloves


     4 oz Jalepeno peppers; 100 g


     1 ts -Salt


     2 tb Vegetable oil


     1    Lime; juice of


          Cilantro, fresh; few sprigs


          -chopped






 This salsa is named for his publisher (Penguin Canada) who likes things


 hot. Blanche the tomatoes in boiling water; then peel and see (reserving


 seeds and peel.) Chop tomato flesh roughly and add to bowl of food


 processor (not blender). Strain juice from peel and seeds. Add to bowl.


 Peel onion and cut in eighths. Add to food processor bowl. Remove stems


 from jalapeno; cut in halves. Scoop out and discard core and most of seeds


 (the more seeds you leave in, the hotter the sauce). Chop cleaned jalapeno


 and add to bowl (wash your hands right after handling the pepper.) Add


 salt. Process contents of food processor with a couple of quick pulses,


 then at high for no more than a minute, until mixture is minced but not


 liquified. Transfer mixture to pan; add oil. cook over medium heat 6 to 8


 minutes until bubbling and foaming pink. Remove salsa from heat,; let cool


 at least 10 minutes (an hour is better). Add lime juice to cooled salsa and


 stir. Sprinkle with chopped cilantro.