recipes@decwrl.UUCP (10/03/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE SALSA-1 S "5 Apr 87" 1987 .RZ "TOMATO SALSA" "Tomato salsa for chicken or fish" This makes a very flavorful topping for broiled chicken or fish. I got it from a column in the local paper about "bright young chefs". The recipe is from chef Cincy Pawlcyn at Mustards Grill, Yountville, CA. .IH "serves 6 to 8" .IG "2" "scallions" (cleaned, .AB "3 inches" "10 cm" green left on, slivered lengthwise) .IG "1/3 cup" "fresh lemon juice" "80 ml" .IG "\(12 lb" "cilantro" "250 g" (Typically 2 bunches; use the leaves only). .IG "2" "garlic cloves" (peeled and finely minced) .IG "\(14 cup" "basil leaves," "20 g" slivered .IG "4" "ripe plum tomatoes" (seeded and cut into tiny dice) .IG "\(14 cup" "purple onion," "50 g" peeled and cut into tiny dice .IG "1\(12 tsp" "ginger root," "10 g" peeled and grated .IG "1 Tbsp" "Balsamic vinegar" "15 ml" .IG "\(14 cup" "olive oil" "60 ml" .IG "" "salt and white pepper" .PH .SK 1 In a small bowl, soak scallions in lemon juice for 30 minutes. .SK 2 Drain scallions; reserve half of the lemon juice. Mince the scallions. .SK 3 In a medium-sized bowl, combine minced scallions, reserved lemon juice and remaining ingredients. Mix together well. Serve over grilled, broiled or roasted chicken or fish. .NX The original recipe calls for double this amount of olive oil, but that seemed excessive. .SH RATING .I Difficulty: easy if you have a food processor. .I Time: 5 minutes preparation, 30 minutes soaking. .I Precision: approximate measurement OK. .WR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm