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salsa07
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1995-09-27
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From: CASEY_WILSON@gemstar2.uu.holonet.net (CASEY WILSON)
Newsgroups: rec.food.recipes
Subject: Salsa
Date: 25 Feb 1994 13:06:57 -0500
Organization: Gemstar Software Support BBS (619)446-2414
Message-ID: <D312BB58@gemstar2.uu.holonet.net>
I've got a recipe I'll give you. The problem is my recipe
doesn't call for a chemistry-set to provide you with the necessary
preservatives to make "commercial" style sauces that will keep for
"... long periods of time." The only food processor required is a sharp
knife and, if the peppers are hot enough, mask and gloves. :)
4 tomatoes 1 clove garlic chiles 1 med onion
1tsp salt 1/8 tsp pepper 1tsp vinegar
Peel the tomatoes by dipping them in boiling water for several seconds,
then dip them in cold (icy is best) for a few seconds and pull the skins
off, then chop them up. Smoosh the garlic, or chop it as fine as you
can. Chop the chiles and the onion. Mix everything together.
If you want four times as much, use 16 tomatoes, etc.
If you want to burn out everybody's gastro-intestinal system, use six
ripe jalape$os about 1 to 2 inches long. Actually, what you should do
is start with a small batch and adjust all the ingredients to suit your
taste. You can and a 1/2 tsp of brown sugar, or maybe slip in a glug of
vin ordinaire. Play around with it, have fun.