---------- Recipe via Meal-Master (tm) v8.01

     Title: Susan's Easy Salsa Perfecta
Categories: Veg-cook, August
     Yield: 1 servings

     1    Clove (or 2 small cloves)
          Garlic
     2    Scallions, with some green
     3    6 fresh jalapenos, seeded
          (and roasted* for best
          Taste)
     1    28-oz  can Progresso**
          Tomatoes (don't drain, but
          Pull them out of the juice)
       x  Sea salt and fresh ground
          Pepper
       x  Squeeze of lemon
       x  Fresh cilantro leaves

 Pulse first 3 ingredients a little. Add remaining ingredients and pulse.
 Enjoy.

 *Not necessary to roast, but extra delicious if you do.  Just turn the
 peppers over a hot burner until skins turn black and blister.  Peel most
 off as soon as they're slightly cool, but don't be over-fussy. The little
 black bits make the salsa look and taste just like the best restaurants'.

 **Susan says that Progresso brand is essential.  She's tried others, but
 this makes the best.

 From: [email protected] (Lynda Milne).  rfvc Digest V94 Issue
 #184 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, [email protected]
 using MMCONV.

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