Salsa Cauda

Recipe Ingredients

4		Plum tomatoes - cored and quartered
1		Serrano chiles - stemmed, seeded, and sliced
2 tablespoons	30ml	Freshly-squeezed lime juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Combine all of the ingredients in a blender and puree until smooth. Store in a covered container in the refrigerator for no more than 1 day.

This recipe yields 2 cups.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6192 broadcast 02-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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