Tomato-Cilantro Salsa
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1 tb Clarified Butter
- 1 28 Oz Can Roma Tomatoes
- 1/2 Red Bell Pepper, Coarsely Chopped
- 1 c Red Wine
- 1 Clove Garlic, Coarsely Chopped
- Salt And Pepper, To Taste
- 1 Shallot, Coarsely Chopped
- 1/4 c Fresh Cilantro, Coarsely Chopped
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Saute shallot, garlic and bell pepper in butter until soft. Add red wine and half of the cilantro and simmer until reduced by half. Add the tomatoes and simmer slowly for about 15 minutes or until slightly thickened. Add the rest of the cilantro, blend mixture until smooth. Season with salt and pepper to taste.
- NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA Garry's Home Cookin' Website http://members.aol.com/garhow/cooking
- Tue, 14 Jan 1997.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Blender
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Chef's knife
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Cutting board