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COLLECTION: Salsas (1)
2
tablespoons salad oil
juice of 1 lime
salt and pepper (optional)
Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro
and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime
juice. Season to taste with salt and pepper, if deseired.
You can make this in a food processor, for a moister (less chunky) texture.
Smoky Roasted Salsa
3
1
3
1
1
2
1
cloves garlic, peeled
medium-size onion, quartered
large tomatoes
canned chopotle chile in adobo sauce
/4 cup lime juice
tablespoons salad oil
/4 cup packed fresh cilantr leaves
Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion,
and tomatoes. Cook, turning often with tongs, until charred on all sides
(about 10 minutes). Remove from pan and let cool. Cut tomatoes in half
crosswise and discard seeds.
In a blender or food processor, combine vegetables, chipotle, lime juice, oil
and cilantro; whirl to desired consistency. Makes 3 cups.
Mild Chile Sauce
3
2
1
1
3
1
1
3
1
1/2 pounds tomatoes, cored and quartered
Anaheim chiles, stemmed and seeded
large onoin, quartered
clove garlic
/4 cup sugar
tablespoon salt
1/2 cups cider vinegar
/4 teaspoon each ground cinnamon and cloves
/2 teaspoon ground ginger
In a large blender or food processor, whirl tomatoes, chiles, onion, and
garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar,
salt, vinegar, cinnamon, cloves and ginger.
Cook over low heat, stirring often, until thickened and reduced to 1 quart
(about 1 1/2 hours). Let cool. Makes 1 quart.
http://www.cs.cmu.edu/~mjw/recipes/sauces/sds-salsa-coll.html (2 of 3) [12/17/1999 11:47:01 AM]
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