<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/f3657c5d-2ff1-45fb-afde-d28d6b48a5e6/F9DDEFF6-81B9-41CF-A3B7-08A6E9F2E64D/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.texascooking.com/recipes/tomsalsa.htm" href="http://www.texascooking.com/recipes/tomsalsa.htm" style="font-size: 11px;">www.texascooking.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/tomsalsa.htm"><H1 id="title"> Fresh Tomato Salsa </H1></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/tomsalsa.htm"><UL> <li style="margin-left:16px;padding-left: 0px;">1-1/2 pounds ripe tomatoes, seeded, chopped</LI> <li style="margin-left:16px;padding-left: 0px;">1 medium purple onion, chopped</LI> <li style="margin-left:16px;padding-left: 0px;">1 large clove garlic, chopped</LI> <li style="margin-left:16px;padding-left: 0px;">3 scallions or green onions, chopped</LI> <li style="margin-left:16px;padding-left: 0px;">1 to 2 large fresh jalapeño pepper, seeded, chopped</LI> <li style="margin-left:16px;padding-left: 0px;">1/4 cup fresh cilantro leaves, chopped</LI> <li style="margin-left:16px;padding-left: 0px;">1 to 3 small cans of green chiles, depending upon taste</LI> <li style="margin-left:16px;padding-left: 0px;">1 tablespoon olive oil</LI> <li style="margin-left:16px;padding-left: 0px;">2 tablespoons fresh lime juice</LI> <li style="margin-left:16px;padding-left: 0px;">1/2 teaspoon salt</LI> <li style="margin-left:16px;padding-left: 0px;">1/4 teaspoon ground cumin</LI> <li style="margin-left:16px;padding-left: 0px;">1 teaspoon red wine vinegar</LI> <li style="margin-left:16px;padding-left: 0px;">2 tablespoons tomato juice</LI> </UL></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/tomsalsa.htm"><DIV> Combine onion, garlic, jalapeño and cilantro in blender or food processor. Pulse until finely chopped, but not puréed. </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/tomsalsa.htm"><DIV> Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped -- not too smooth. </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/tomsalsa.htm"><DIV> Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about 4 cups. </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/tomsalsa.htm"><DIV> <STRONG>Note:</STRONG> This salsa is best if brought back to near-room temperature when it is served. </DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/F9DDEFF6-81B9-41CF-A3B7-08A6E9F2E64D/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

New from the makers of Clipmarks:  Amplify.com - Don't just share the news...Amplify it!