Sometimes called Salsa Fresca

Name: Sometimes called Salsa Fresca
Yield: Makes 3 cups
Ingredients: 4 large ripe tomatoes, chopped; 1 small onion, chopped; 2 scallions, chopped; 1 large jalapeno or serrano pepper, deseeded and chopped; 3-4 TB. chopped fresh cilantro; 2 TB. lime juice; salt and pepper

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 3 cups

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Ronnie's Notes

Region: Appendix

Ingredients

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Instructions

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Combine ingredients and let rest for in the refrigerator.

Tomato Sauce Enough for one pound of pasta 1 2 lb.

can Italian plum tomatoes, drained 3 TB.

olive oil 1 small onion, chopped 4 large cloves garlic, finely chopped 2-3 TB.

chopped fresh basil or 1-1/2 tsp.

dried salt to taste freshly ground black pepper to taste Drain the tomatoes and chop them.

Heat the olive oil in a saucepan over low-moderate heat and add the onion.

Cook for or until the onion has softened.

Add the garlic and cook for another minute.

Add the tomatoes, basil, salt, and pepper.

Simmer , taste for seasoning, and add salt and pepper to taste.

Serve the sauce chunky or puree it in a food processor or blender.

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