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COLLECTION: Salsas (3)
when you pour the boiling water over them. If you are using canned
chipotles such as chipotles en adobo (a tomato-based sauce that adds a
faint sweetness; great for grilling!), just roughly chop the chipotles
before adding them to the blender.
This is also a *great* marinade for strong-flavored fish; in fact, Kim
called a few minutes ago to tell me she's making grilled shark coated
with salsa roja. We've also made something like this with chipotles,
adding olive oil, lime juice and cilantro to make it a kind of
vinaigrette, and slathered it on salmon that we then broiled. That was
terrific.
By the way, I use salsa roja as a dip for tortilla chips, as a condiment
for eggs, as a taco sauce, and as the basis for my current favorite
chile colorado. That's a real simple recipe:
Make 1 or 2 recipes of salsa roja, above.
Marinate 1 to 2 pounds of beef (or if you can get it, buffalo meat) in
the chile sauce, letting it stand overnight.
THe next evening, pour the meat and the sauce into a large saucepan
(unless you were clever enough to marinate them in the saucepan, in
which case you don't have to wash an extra dish and you can just shove
the whole thing onto the stove). Bring the meat and sauce to a boil,
then reduce the temperature to a simmer. Cook covered for 20 minutes,
then remove the cover and cook to reduce and thicken the sauce, about 30
minutes longer. Serve with fresh tortillas, frijoles negros and
platanos fritos.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
Source: Sunset Mexican Cookbook
CILANTRO-LIME SALSA
===================
Ingredients:
-
1
1
1
6
3
2
1
-----------
small onion, finely chopped
chopped fresh cilantro (coriander)
/2 cup each chopped parsley and salad oil
tblsp lime juice
tblsp distlled white vinegar
cloves garlic, minced
jalapeno or other small hot chile, stemmed, seeded and minced
cup
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (4 of 22) [12/17/1999 11:47:09 AM]
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