"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chevy's Fresh Salsa Recipe

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This recipe for Chevy's Fresh Salsa, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, November 1, 2005


6 medium tomatoes
10 jalapenos (red is best)
1/2 medium Spanish onion
2 cloves garlic
2 tbsp. chopped fresj cilantro
2 tbsp. white vinegar
2 tsp. salt
1 1/2 tsp. mesquite flavored liquid smoke

Preheat your barbecue grill to high temperature.

Remove any stems from the tomatoes, then rub some olive oil over each tomato. Leave the stems on the jalapenos and rub some oil on them, too.

Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.

When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers remove any skin that has burned, and place the peppers into the food processor with the tomatoes.

Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.

Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.

Makes approximately 2 cups.




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