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COLLECTION: Salsas (3)
Instructions:
-------------
Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and
chile in a nonmetallic bowl. Makes 2 1/2 cups.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: walllau@karl.acc.iit.edu (Laura Ann Wallace)
Source: the Houston Chronicle (Universal Press Syndicate)
CLASSIC SALSA
=============
This classic salsa starts with fresh tomatoes, but canned tomatoes
can be substituted. Tasting as you go is a must, since the heat of
jalapenos varies.
Ingredients:
-
3
6
1
-----------
or 4 ripe tomatoes, cored
to 10 fresh jalapenos
/2 tsp chopped garlic, or to taste
salt and freshly ground black pepper, to taste
Instructions:
-------------
With a paring knife, cut a small "X" in the bottom of each tomato.
Place tomatoes in a large pot of boiling water 10 seconds to loosen
skins. Peel and place tomatoes in blender container. Add unseeded
jalapenos, garlic, salt, and pepper. Blend to desired consistency.
Makes about 3 cups.
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From: jongleur@aol.com
FRESH SALSA (CHILE)
===================
If you can use a molcajete, do, otherwise use a blender for waterier
salsa.
Ingredients:
-
1
3
2
3
-----------
-3
-4
-4
-5
serrano peppers
tomatillos
cloves garlic
tomatoes, fresh or canned.
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (5 of 22) [12/17/1999 11:47:09 AM]
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