SC - OT & OOP:::I need a salsa recipe

[Philip & Susan Troy]

Oh THANK YOU !!! THANK YOU !!! THANK YOU!!!
This is EXACTLY what I was looking for.  You are a kind and generous man!!! 
<deep curtsey>  :-)
Phillipa  (adding these ingredients to her shopping list so that she can make 
Salsa Cruda for Shabbos dinner Frioday night!

<< 
    SALSA CRUDA
 
    3 - 4 medium-to-large tomatoes, such as beefsteaks
    1 medium sweet onion, red, bermuda, or vidalia, etc.
    juice of two limes
    ~2 Tbs chopped cilantro
    1 fresh jalapeno or other chili pepper, or to taste... I usually use
 one jalapeno and one Scotch Bonnet for my own use
    ~1/2 tsp Kosher salt, or to taste
    Very optional: 1 - 2 Tbs tomato paste
 
 Cut the tomatoes in 1/4 to 1/2 inch dice. One option for special garnish
 use or for the anally retentive is to peel and seed the tomatoes by
 plunging them into boiling, salted water for about eight to ten seconds,
 then plunge into ice water. This will loosen the peel. To seed the
 tomatoes, halve them at the equator with a _sharp_ knife, and gently
 squeeze each half to squoosh the seeds out. Cut out the stem end and
 dice each half. If one wanted to be a wuss, there's a canned product
 called "fresh cut" tomato dice, usually packed in a thin tomato puree.
 This isn't a bad use for such a product. Or you can just dice the
 tomatoes without peeling and seeding.
   
 Peel and chop the onion into small dice, maybe 1/4 inch. Add to the tomatoes.
 
 Squeeze and add the lime juice.
 
 Open, seed and devein the chili(s), finely chop and add. Some chilies
 are good roasted and peeled before seeding and deveining, but these are
 too small for this to be necessary.
 
 You can make the salsa a day or so in advance up to this point... once
 the salt and the cilantro have been added, the appearance will begin to
 deteriorate; normally this isn't a problem as it doesn't seem to last
 too long anyway. The optional tomato paste can be added to create a more
 homogeneous sauce consistency, instead of chunks of stuff in lime juice.
 If you're used to bottled salsa you may want to go this way. Leftovers,
 if any, can be sauteed quickly in a pan in which eggs have been fried in
 olive oil or lard, then poured over the eggs for quick and dirty huevos
 rancheros. Makes 3-4 cups, I'd guess.
    
 HTH,
 
 Adamantius
 -- 
 Phil & Susan Troy
 
 troy at asan.com
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