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COLLECTION: Salsas (3)
================
(Campeche-Style Sauce)
Ingredients:
-
1
6
1
2
1
1
1
1
-----------
cup
parsley, chopped very fine
cloves garlic, broiled and chopped fine
/2 tsp pepper
tblsp vinegar
large onion, chopped fine
/2 cup olive oil
tblsp butter
sweet pepper, seeded and chopped very fine.
Instructions:
------------
-
Allow parsley to stand in one-fourth cup of water for 2 hours, or until
very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot
olive oil until transparent. Add parsely and simmer for ten minutes.
Add butter remove from fire when melted and add sweet pepper. serve
with cooked fish or cold meats. Yield 6 servings.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [email protected] (Lynn Johnson)
SALSA CRUDA
===========
(Raw Tomato Sauce)
Ingredients:
-
3
1
1
1
1
1
-----------
-4
-2
tomatoes, chopped, with skins
green onions, chopped, green tops too
/4 cup chopped white or yellow onion
-2
-2
jalapeno peppers if you like it hot
anahiem or other type of long green pepper
tblsp olive oil
splash
tabasco sauce
1
tblsp lemon juice
2-3 tblsp fresh cilantro leaves
salt and pepper to taste
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [email protected] (Lynn Johnson)
SALSA DE JITOMATE Y QUESO
=========================
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (15 of 22) [12/17/1999 11:47:11 AM]
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