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COLLECTION: Salsas (3)
1/2 cup cilantro
salt
juice from one lime or lemon
Instructions:
-------------
Toast peppers (put them on a hot skillet, turning them as they blister,
until they are evenly blistered). Remove papery outer skin of
tomatillos and simmer until they turn from green to yellowish olive
green (about 5 minutes).
Mash or blend garlic cloves. Add the peppers and the tomatillos. Add
tomatoes. Add cilantro. Add salt and lime or lemon juice to taste.
Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos,
thai). If you remove the seeds after toasting the peppers, they won't
be as hot. In general, the smaller the chile, the hotter it is.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: tobis@skool.ssec.wisc.edu (Michael Tobis)
Source: Healthy Fiesta by Jacqueline Higuera McMahan (Olive Press, (heh)
POB 194, Lake Hughes CA 93532) (1990)
JACQUIE'S EVERYDAY SALSA
========================
Ingredients:
-
4
2
1
1
1
1
1
2
1
1
1
3
-----------
oz
lb
tomatillos
tomatoes
cup chopped onion
/2 cup chopped green onions
tblsp minced garlic
/2 cup canned green chiles
/2 cup jalapen~o chiles, some seeds removed
tsp ground red chile
/2 tsp ground cumin
/2 tsp salt
/2 cup minced cilantro
tblsp white wine vinegar
Instructions:
-------------
1. Soak tomatillos in warm water and remove dry husks. Dip tomatoes in
boiling water for 30 sec. or hold over a gas flame and char. Remove
skins and squeeze out seeds. (I ignored this and just opened a large
can of stewed tomatoes.)
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (6 of 22) [12/17/1999 11:47:09 AM]
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