Green Mountain Salsa

For the 2001 Lions Club Chili Cookoff in Woburn, MA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cloves garlic
8 jalapenos, stemmed and seeded
3 tomatoes, quartered
1 large bunch cilantro with large stems removed
Juice of 1 lemon
2 teaspoons cumin powder
Salt to taste

This salsa is very bright and not too hot. It is a crowd pleaser.

Chop garlic in food processor or blender, then add everything else. Chop until smooth and saucelike with only slight chunkiness. Let it sit in the blender for a few minutes. It may look pink-brown-greenish at first, but will turn bright green in color as the cilantro juice exudes into the sauce. Best when made fresh, chilled and served immediately.

(Based on Marlena's Salsa in the "Hot & Spicy" cookbook by Marlena Spieler, 1985.)
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