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Uncooked Salsa
Makes: 4 servings
2
each onions, chopped
2
each chopped green peppers
¼
cup red wine (something from France, maybe a Rothschild ’82, or perhaps a
Colt .45, ’02)
1
each juice of a lemon
½
1
teaspoon basil, oregano, salt
quart canned tomatoes, chopped fine
•
Pour canned tomatoes through a strainer or a colander to drain off some juice.
You will need about 2 ½ cup of mostly drained tomatoes to make a thick salsa.
Chop the tomatoes into small pieces.
Mix all other ingredients into chopped tomatoes.
Taste and adjust the seasonings.
•
•
•
•
•
Let stand for about 30 minutes so flavors can blend.
This salsa will keep for 2-3 days in the refrigerator.
Source: Usenet News (news://rec.food.recipes)
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