| 68 | 69 | 70 | 71 | 72 |
| 1 | 24 | 48 | 72 | 96 |
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COLLECTION: Salsas (3)
heat by adding jalapeno vinegar.
Note:
-----
To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos
into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let
cool and strain. Let sit until completely cool. Store in refrigerator.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lynn@engineering.ucsb.edu (Lynn Johnson)
JUEVOS RANCHEROS WITH RED SALSA
===============================
Cover the bottom of a frying pan with salsa.
Spread a corn tortilla with refried beans and place on top of salsa,
making a little well in the center. Sprinkle a couple of tblsp of
grated Jack cheese on top. Break an egg in the well of beans. Gently
pour some more salsa on top to cover the egg and beans. Sprinkle top
with more cheese. Cover pan and simmer slowly for a few minutes until
your egg is done the way you like it. Salt and pepper to taste. Slip
onto a plate. Top with some chopped green onion tops and a little fresh
cilanto, if you have it.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: aperrin1@cc.swarthmore.edu (Andy Perrin)
MANGO-TOMATILLO SALSA - (c) 1993 Andy Perrin
=====================
Ingredients:
-
3
6
4
-----------
ripe mangoes
large cloves garlic
large ancho chilies (adjust to taste; you can use commercial
chili powder if you must)
15
tomatillos (mexican green, tomato-type vegetables; you can mix
or substitute plum tomatoes if necessary; i actually used half
and half)
1
2
1
large white onion
limes
bunch fresh cilantro (or parsley)
vinegar
Instructions:
-------------
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (8 of 22) [12/17/1999 11:47:09 AM]
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