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COLLECTION: Salsas (3)
I tried this with a variety of tortillas, whole wheat, flour, blue corn,
and got good results and compliments.
Back in the time when I was not so concerned with animal fats in my
diet, I used to fry them in bacon fat. They are delicious this way too.
All of these salsa recipes taste better if prepared at least hour ahead
of time and refrigerated.
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From: [email protected]
APRICOT SALSA
=============
Ingredients:
------------
1/2 red bell pepper, roasted and chopped (see below)
olive oil
1
1
1
2
2
small onion, chopped
small tomato, or 2 small roma tomatoes, chopped
jalapeno pepper, minced finely
apricots, chopped
tblsp dark rum
apple cider
Instructions:
-------------
Cut a red bell pepper in half, remove seeds, and roast half of it (brush
with olive oil and put under broiler very close to heat until blackened,
about 5 minutes). Chop.
Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked. Add cider to cover and apricots and boil down until cider is
almost all boiled off. Chopped roasted bell pepper and stir. Add dark
rum and flambe. (light and swirl until it goes out). Serve hot over
grilled shark, swordfish, shrimp, or marlin.
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From: [email protected] (Scott Fisher)
CHIPOTLE SAUCE
==============
If you have dried chipotles, simply tear them and add them to the chiles
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (3 of 22) [12/17/1999 11:47:09 AM]
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