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1995-09-27
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From: jdodgen@TFS.COM (Jim Dodgen)
Newsgroups: rec.food.recipes
Subject: Red Salsa
Date: 24 Feb 1994 23:16:15 -0500
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <m0pZYVB-0018b0C@raistlin>
Basic red Salsa
This is a recipe I have been making for years. It was adapted from a
friend, Nick Koller who has taught me many basics about mexican cooking
over the years.
This is the internationalized version, I have prepared this in places as
far from mexico as Germany and England.
700ml chopped tomato, fresh or canned, I used a can of crushed tomato
when I can.
5 or 6 chopped "spring onions" also called "green onions" chop up both
the white "onion" tips as well as some of the green ends.
150ml can of hot green chillies, I use Jalapano chilies when I can. If
you find fresh they can work also. chop these up a bunch.
25+ Sprigs of "fresh Corriander", "cilanthro", "chinese parsley". NOT
real parsley. again chop it up discard some of the stems.
Tsp. dried oregano.
Tsp. salt.
Tsp. Garlic powder.
Water.
Chop and mix all this together. add enough water till all covered. If
you are using canned tomatoes, use the juce form the can also. all
measurements are aprox. I add a lot more chilies. Please dont leave out
the cilanthro, IT is the magic.
enjoy,
Jim Dodgen