Recipe - Chile Salsa (Hot Tomato-Pepper Sauce)

PIZZA
1 12inch pizza shell
8 ounce Mozzarella cheese; shredded
4 ounce Monterey jack cheese shredde
8 ounce Ripe tomatoes; thinly cut or sliced up
4 Shrimp (1620 size); split &
tossed in One fourth cup chile rub
2 tablespoon Green scallion tops; thinly
cut or sliced up
1 teaspoon Texas gremolata (garnish)

CHILE RUB
2 teaspoon Garlic; finely chopped
1 tablespoon Chile powder
1 Lime; juice of
One half cup Olive oil
1 tablespoon Cilantro; finely chopped
Salt & pepper to taste

TEXAS GREMOLATA
2 tablespoon Lime zest; finely chopped
2 tablespoon Garlic; finely chopped
1 cup Cilantro; finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until
well blended. Toss the shrimp, using One fourth cup per pizza. Yield: Three fourths cup
(enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats. Yield: 1
One fourth cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed. Bake
at 425'F for 1520 minutes, or until crust is nicely browned.

Source: Evelyne Slomon, Pizza Today, April 1993.

Date: 20 Jun 96 02:16:26 EDT

From: Linda 72752.746@CompuServe.COM

MMRecipes Digest V3 #172

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.