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Dip- Puerto Escondido salsa roja de la mesa

Source of Recipe

Sacramento Bee 1/30/02


Recipe Introduction

Cookbook author Chris Schlesinger calls this the "red table salsa from the land of the big waves." It routinely is placed on the tables of beachfront restaurants in Puerto Escondido along Mexico's Pacific Coast. Covered and refrigerated, it will keep 5 or 6 days. The recipe is from "Salsas, Sambals, Chutneys & Chowchows" by Chris Schlesinger and John Willoughby (William Morrow, 1993). It first was published in The Bee in 1993.

List of Ingredients

Prep time: 20 minutes. Makes about 4 cups.

3 large very ripe tomatoes, diced small
1 cup tomato juice
2 tablespoons minced chipotle peppers
1 red onion, diced small
1 teaspoon minced fresh garlic
1/2 cup chopped fresh cilantro
1/2 cup lime juice (about 4 limes)
Salt and freshly cracked black pepper to taste










Recipe

In medium-size bowl, combine ingredients. Mix well