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COLLECTION: Salsas (1)
COLLECTION: Salsas (1)
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 11 Aug 1993 22:17:51 GMT
From Sunset Mexican Cookbook
Cilantro-Lime Salsa
1
1
1
6
3
2
1
small onion, finely chopped
cup chopped fresh cilantro (coriander)
/2 cup each chopped parsley and salad oil
tablespoons lime juice
tablespoons distlled white vinegar
cloves garlic, minced
jalapeno or other small hot chile, stemmed, seeded and minced
Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and
chile in a nonmetallic bowl. Makes 2 1/2 cups.
Red Chile Puree
About 9 (3 oz) dried New Mexico or California chiles
2
1
2
cups water
small onion, cut into chunks
cloves garlic
Arrange chiles on a large baking sheet and cook in a 300 oven until chiles
smell toasted (about 4 minutes). Let cool slightly. Discard stems and
seeds.
In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and
bring to a boil over high heat. Reduce heat, cover and simmer until chiles
are very soft (about 30 minutes). Remove from heat and let cool slightly.
In a blender or food processor, whirl chile mixture until smooth. Rub
puree through a fine strainer and discard residue. Makes about 2 cups.
Salsa Fresca
2
1
1
1
cloves garlic
/2 medium-size onion, quartered
or 2 jalapeno or other small hot chiles, stemmed and seeded
pound firm ripe tomatoes, seeded and coarsely chopped
http://www.cs.cmu.edu/~mjw/recipes/sauces/sds-salsa-coll.html (1 of 3) [12/17/1999 11:47:01 AM]
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