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1995-09-27
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Newsgroups: rec.food.recipes
From: jongleur@aol.com
Subject: Fresh Salsa
Message-ID: <9307192209.tn58589@aol.com>
Organization: Taronga Park BBS
Date: Mon, 19 Jul 93 22:09:11 EDT
Fresh Salsa (chile)
If you can use a molcajete, do, otherwise use a blender for waterier salsa.
1-3 serrano peppers
3-4 tomatillos
2-4 cloves garlic
3-5 tomatoes, fresh or canned.
1/2 cup cilantro
salt
juice from one lime or lemon
Toast peppers (put them on a hot skillet, turning them as they blister,
until they are evenly blistered).
Remove papery outer skin of tomatillos and simmer until they turn from green
to yellowish olive green (about 5 minutes).
Mash or blend garlic cloves. Add the peppers and the tomatillos.
Add tomatoes. Add cilantro.
Add salt and lime or lemon juice to taste.
Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai).
If you remove the seeds after toasting the peppers, they won't be as hot.
In general, the smaller the chile, the hotter it is.