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COLLECTION: Salsas (3)
Instructions:
-------------
Using a sharp knife, mince garlic, onion and chiles. Finely chop
cilantro and dice tomatoes. Combine in a nonmetallic bowl; then add oil
and lime juice. Season to taste with salt and pepper, if deseired.
You can make this in a food processor, for a moister (less chunky)
texture.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [email protected] (Lynn Johnson)
SALSA FRITA
===========
(Fried Sauce)
Ingredients:
------------
2 medium sized tomatoes, peeled
1 small onion
1 clove garlic
1 canned chili serano
1 tsp salt, or less
2 tblsp olive oil
Instructions:
------------
-
Grind vegies together, add salt and fry in olive oil over low flame about
five minutes. Serve hot, yield 8 servings.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: [email protected] (Lynn Johnson)
SALSA FROM CANNED INGREDIENTS
=============================
Ingredients:
-
1
1
1
1
1
1
1
3
-----------
large can whole tomatoes, chopped
/2 can chopped Ortega chili peppers
-2
-2
yellow banana peppers, chopped
canned jalapeno peppers
tblsp olive oil (or salad oil)
tblsp lemon juice
/2 tsp dryed oregano
tblsp chopped onion
splash tabasco sauce
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (18 of 22) [12/17/1999 11:47:12 AM]
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