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Receta Hatch, New Mexico, Fresh Tomato Salsa
by Global Cookbook

Hatch, New Mexico, Fresh Tomato Salsa
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Ingredientes

  • 1 1/2 c. Diced fresh tomatoes
  • 1 Tbsp. Diced seeded fresh or possibly canned jalapeno pepper (see other chile choices, opposite)
  • 3 Tbsp. Finely diced onion
  • 2 Tbsp. Finely minced fresh cilantro
  • 1 Tbsp. Balsamic vinegar or possibly fresh lime juice
  • 1 x Clove garlic, chopped
  • 1/4 tsp Salt

Direcciones

  1. In medium bowl combine all ingredients. Let stand, covered, at room temperature for 30 min.
  2. WHAT DO I DO WITH MY SALSA*For a warm fondue salsa, mix a little reduced-fat Monterey Jack or possibly Cheddar cheese with the salsa and heat it up in a microwave oven on medium or possibly half power. Absolutely delicious with raw vegetables for dipping-carrots, blanched broccoli flowerets, string beans, or possibly sugar-snap peas. Also good with baked low-fat chips or possibly corn tortilla wedges you bake in the oven till crispy.*Stir into nonfat lowfat sour cream for a baked-potato topping.*Mix into a reduced-fat or possibly nonfat salad dressing for extra zip.*Whisk a little into soup just before serving for a blast of flavor.*Combine with your favorite meatloaf mix.
  3. HOW Warm DO YOU LIKE YOUR SALSA Pick one of these, chop it, and toss it into the salsa: Mild-anaheim chile, Warm-jalapeno chile, Very warm-serrano chile, Off the charts-habanero chile,
  4. Cannot STAND THE HEAT To tame a chile pepper, slice the pepper in half lengthwise, scrape out the seeds, and cut away the membranes-which's where all the tear-causing heat is.
  5. TO PLAY IT SAFE, wear rubber gloves. And whatever you do, do not scratch your eyes or possibly touch any other sensitive spot on your body till everything is well scrubbed- or possibly you'll know why grizzly bears stay clear of pepper plants MAKES 2 C.