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COLLECTION: Salsas (3)
Ingredients:
-
3
2
1
1
3
1
1
3
1
-----------
1/2 lb tomatoes, cored and quartered
Anaheim chiles, stemmed and seeded
large onoin, quartered
clove
/4 cup
tblsp
garlic
sugar
salt
1/2 cups cider vinegar
/4 tsp
/2 tsp
each ground cinnamon and cloves
ground ginger
Instructions:
------------
-
In a large blender or food processor, whirl tomatoes, chiles, onion, and
garlic in batches until pureed. Pour into a 4-quart pan and stir in
sugar, salt, vinegar, cinnamon, cloves and ginger.
Cook over low heat, stirring often, until thickened and reduced to 1
quart (about 1 1/2 hours). Let cool. Makes 1 quart.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lromero@nyx.cs.du.edu (Lorance Romero)
MY GRANDMA'S SALSA
==================
Ingredients:
------------
4 16oz cans of Diced Tomatoes (sp?) Fresh are better
1/4 cup of cooking oil (we use canola, not grandma's)
lots
ca. 4
of garlic (figure out your own taste - grandma always used too much)
medium onions (yellow are best, to taste)
1
1
6
bunch of celantro - fresh is best, including stems
/2 tsp of salt
freshly roasted anehiem (sp?) peppers - diced
Instructions:
------------
-
I get a big bowl throw it all together take half of it and put about 6
more chilies in another bowl (this makes this portion hotter) :-) Now I
have some hot and some medium. I put it in freezer containers freeze it
and it lasts for a while.
The real key to this receipt is the chilies. If you can roast them just
before, peel them and then put them in the salsa they taste better. one
other thing I usually let the salsa sit around for about a half day to
let it ferment. I know grandma would be proud.
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (11 of 22) [12/17/1999 11:47:10 AM]
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