1-1/2
12
1-1/2
2
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2
1/2
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#
oz
T
T
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T
t
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Tomatoes, small (1)
Onion, white
Chili, green (2)
Cilantro
-- Dressing
Olive Oil, ExtV
Salt
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Make - (20 min)
- Scald TOMATOES 1 minute in boiling water. Peel, and slice
3/8 to 1/4 inch thick. Drain them thoroughly (drink the juice with
a touch of salt).
- Cut the ONIONS in half lengthwise, trim the stem end, then
"feather" them. This means to slice as thin as possible crosswise at
a slight angle. I first take a few slices at a slight angle to the
face on one side. When the slices exceed half the width, I do the
same from the other side, then back. Slices should average half the
width of the onion half.
- Place Onions in a strainer and rinse thoroughly with
running water, squeezing them out a few times. Drain.
- Place Onions in a non-reactive bowl. Sprinkle liberally
with salt and tumble to distribute. Let soak for about 10 minutes,
then rinse and drain thoroughly.
- Pull CILANTRO leaves from stems and chop small. Cut
CHILI into very narrow strips, then cut the strips crosswise
into tiny dice. Mix.
Serving - (5 min)
Start when nearly ready to serve.
- Drain Tomatoes again if needed.
- In a large mixing bowl, in three alternating layers each, place
Onions, Tomatoes and Cilantro mix (to minimize
tossing).
- Sprinkle with Olive Oil and Salt. Toss gently until
all is well distributed.
- Place in a serving bowl and serve cool, but not chilled.
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