COLLECTION: Salsas (3)

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Smoky Roasted Salsa (Stephanie da Silva)

Tomatillo Salsa (Stephanie da Silva)

Tropical Fruit Salsa (Stephanie da Silva)

White Salsa Dip (Elisabeth)

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From: lynn@engineering.ucsb.edu (Lynn Johnson)

SOME NOTES ON PEPPERS IN MEXICAN SALSA

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Chili:

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The original Nahautl word for sweet green peppers was chilli. The

Spaniards changed the spelling to chile, and in turn the English and

Americans used chili. Although chili was once limited to green pepper,

it is now used as a generic title for all peppers, etc. In Mexico,

there is endless variety ranging through all degrees of hotness from the

sweet chili ancho to the small hot brown chili piquin. Many varieties

are canned. Where these are not available, various peppers found in the

U.S.A. may be substitued, such as small red Italian peppers; or chili

powder, to taste, with a dash of Tabasco sauce for zest.

For chili ancho -- use bell or green peppers

chili poblano -- use bell or green peppers

chili pasilla - use green peppers dried in the sun

chili serrano - use any variety small red or green hot pepper

chili jalapeno -- use any variety small red or green hot pepper

chile verde - use canned green chili peppers (like Ortega brand)

chili mulato - use any hot pepper

Also, tortilla chips can be made at home. An alternative to chips for

your salsa-- serve rounds of a good, soft french bread, or sourdough

bread, lavishly spread with sour cream and heaped with salsa. Yum!

Making your own tortilla chips:

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Cut corn tortillas into pie shaped wedges and fry till they seem crispy,

but NOT BROWN, in hot peanut oil in a deep fat fryer or fry pan, a few

at a time. Drain on paper towels, lightly sprinkle with salt and place

in very low heat oven to keep warm and dry out.

http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (2 of 22) [12/17/1999 11:47:09 AM]

Sauces And Marinade Recipes