Michael@tekecs.UUCP (04/29/85)
I can't seem to find on the market what I really want in a salsa. Tobasco brand comes the closest (really), but its still not quite what I want. It should be chunky, flavorful, but not too hot. Anyone got that super recipe? Thanks, mle (esposa de mikei)
jj@alice.UUCP (04/29/85)
Well, we've been making our Salsa lately, I can't say that this recipe is exact at all, of course, since it's very much a "ok, that's it" type of recipe, but... Chop one medium/small onion. Add one or two finely chopped canned medium hot green peppers, one pint or so of home-canned (yeah, you can use redpack, too, I suppose) tomatoes. (NOT tomatoes in sauce, paste, what have you) some garlic, some oregeno, some salt, some pepper, and maybe one or two (at most) hot pickled chili's. If you've got some fresh cilintrano, add some. A touch of cumin is sometimes nice, depending on the flavor you want. Grind it all up to the consistancy you like in a blender (we're talking 1-10 seconds at low, here), let sit for about an hour first, and eat. If it's not hot enough, blendin another chili. If you don't like hot stuff, leave out the chilis and just use the green peppers. <Not sweet green pepper!!!> -- DO TEDDY BEARS HAVE OPINIONS? ASK YOURS TODAY! "My mind is clearer now, at last, all too well, I can see, where we all, soon will be.." (ihnp4/allegra)!alice!jj
nemo@rochester.UUCP (Wolfe) (05/01/85)
> Add one or two finely chopped canned medium hot green peppers, > one pint or so of home-canned (yeah, you can use redpack, too, > I suppose) tomatoes. (NOT tomatoes in sauce, paste, what have you) > some garlic, some oregeno, some salt, some pepper, and maybe one > or two (at most) hot pickled chili's. If you've got some > fresh cilintrano, add some. A touch of cumin is sometimes nice, > depending on the flavor you want. This is about what I do, but fresh tomatoes do quite well if you scald and peel them first. If you wish to use fresh peppers (I had some from the garden), roast them first. Rub a bit of oil on them and broil, turning often, until browned. Rubbing on the skin should cause it to slip off at this point (except around the *&%#@$ stem end). When I did this last summer, using about 6 hot portugal peppers, I got a ridiculously hot sauce! (about 24 oz.) I halved it (saving one half as base for the next time I wanted to make some salsa) and diluted with more tomatoes, onions, etc. and got some very hot stuff that I liked, but was not suitable for general use. Saving half again, I doubled the other half with inert ingredients, finally coming up with something my wife could eat. The peppers were quite mild fresh, by the way. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627