ariels@orca.UUCP (Ariel Shattan) (02/08/84)
This is how I make Salsa. It's not so hot that you can't taste the
individual veggies when you bite into them, but you can make it
hotter by adding more hot spices. Please pardon the inaccuracies.
I rarely measure anything.
This recipe will make a goodly amount.
Put into a pretty big pot on the stove, with a non-metal interior if
you can help it (metal + acid = funny taste), over medium-low heat.
1 large can of tomatos (28 oz) with juice
1 coarsely chopped medium green pepper
1 small can chopped green chiles (look in the "mexican food" section)
with juice
3 or 4 chopped green onions (w/out roots, w/ green stems)
2 medium or 1 large onion, coarsely chopped
optional:
some sliced mushrooms (fresh only!)
some coarsely chopped black olives
Spices: [Here's where the taste buds go to work. So you don't burn
yours out, use a trusted companion to do the first round of tasting.
But take care of the final adjustments yourself.]
garlic -- a bunch (crush it if you use fresh, othrwise, use powder)
ground dried chiles -- start small here, add more only after
everything else is in
oregano -- ~1 tsp crushed to begin with
dried parsley -- be generous
crush them myself with the back of a spoon, but
you can buy ground cumin.
cayanne -- again, go easy initially
vinegar -- a couple of small glugs. I got this ingredient off the back
of a jar of commercial salsa. It doesn't taste right
without it.
Taste test and add more 'til things balance out. 'Tis better to have
to add more of an ingredient than to end up with too much of it.
This salsa makes a great tortilla dip -- chunky and flavourful
without being too hot.
Ariel (not a Hispanic bone in my body) Shattan
..!tektronix!orca!ariels