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Mexican Table Sauce* New York Times Magazine Craig Claiborne with Pierre Franey Yield: one and one-half cups 2 cups well-drained canned tomatoes, preferably imported ½ cup finely chopped onions 2 Tbsp. finely chopped fresh coriander 1 bottled pickled jalapeno pepper, drained 1 whole fresh jalapeno pepper Salt to taste Freshly ground pepper to taste Put the tomatoes into the container of a food processor or electric blender. Blend until they are coarsely chopped. The tomatoes should not become too soupy. Pour the mixture into a bowl. Add the chopped onions and coriander. Trim off the ends of each jalapeno pepper. Do not remove the seeds. Cchop the peppers and add them to the bowl. Add salt and pepper. Blend thoroughly. Note: If fresh jalapenos are not available, use two bottled jalapenos in this recipe. |
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