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COLLECTION: Salsas (3)
Roast the Ancho Chilies and the garlic in an oven. Remove the chilies
when they are puffed out, and the garlic when it is soft and warm.
Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a
large bowl. Add a small amount of vinegar (about 1 tablespoon) and the
juice of the two limes.
Puree or smash the cloves of roasted garlic and add them to the mixture.
Crumble the Chilies into the mixture. If you like it hotter, leave the
seeds in; if not, take them out.
Wash and add the cilantro and any extra chili powder to taste.
Mix the salsa until it's well-combined. Put it in the refrigerator and
let it sit a few hours before serving.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lytton@hobie.mlb.semi.harris.com (Jody Lytton)
MAX LIPPITT SALSA
=================
Ingredients:
-
3
1
2
-----------
16oz cans of whole peeled Tomatoes
small can of green chilies (optional)
yellow or white onions (chopped)
OR 1 bunch green onions and 1 yellow or white onion (chopped)
3
1
1
1
1
, 6, or 9 jalopenos for mild, medium or hot
tblsp
tblsp
Tsp
Oregano
Garlic Powder
red pepper
Tsp
crushed red pepper
Instructions:
------------
-
Put tomatoes, yellow/white onions and jalopenos in food processor and
pulse quick just to chop up coursely OR break up tomatoes by hand and
finely chop, with knife, the yellow/white onions and jalopenos.
Chop green onions and green chilies by hand and add to tomatoes.
Add spices to taste.
You can add a little of the jalopeno vinegar to Salsa if it will not be
eaten that day, for preservative.
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (9 of 22) [12/17/1999 11:47:09 AM]
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