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Topic: Makin' Salsa  (Read 2232 times)
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Posts: 212
Joined: 18-Jan-2004

Apparently, communists make the best cigars...

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« Reply #10 on: August 07, 2004 08:12:45 PM »

I also don't like to work with fresh jalapeno's, so I use a can of rotel instead. Adds some yummy tomato-ey goodness and lots spiciness. I don't measure either, just play until it tastes like you want it to!

So: 1 Can Rotel
     3 or 4 Roma tomatoes, chopped
     Onion to taste
     Fresh Parsley, finely chopped.
     Splash lemon juice
     Splash red wine vinegar
     Fair amount of olive oil.
     Dash of sugar, to taste
     Salt and pepper to taste (won't need a whole lot of salt b/c of the rotel)
     Hot Sauce to taste.

So super easy and my boyfriend will eat the whole thing in one sitting.

You can't use up creativity. The more you use, the more you have. - Maya Angelou
clorox girl
« Reply #11 on: August 11, 2004 12:18:31 AM »

this is mine for salsa verde.

Put into a blender:
1 lb. husked tomatillos*, roasted under the broiler (about 5 minutes per side), plus accumulated juices
3 jalapeo or serrano chile peppers, seeds and stems removed (this will make it nice and spicy, but not 4 alarm.  adjust this to yr personal tastes)
1 large or 2 small cloves garlic
c. water
1 small white or yellow onion, de-skinned, quartered and rinsed in cold water
3-4 T.  fresh cilantro
t. sugar
1-3 t. salt, to taste
T. of fresh lime juice - optional

Blend well.  Add up to another c. water if you want this salsa thinner.  Add more salt, garlic or cilantro as needed or throw in some fresh lime juice if desired.  You may serve it immediately, after letting it sit about 5-10 minutes or chill.  Freeze anything you wont use in a few days.
(If you dont have a blender, just chop everything as small as possible and mix very well.)

*As a variation, you may substitute 2-3 fresh avocados, pitted and peeled, for the tomatillos; omit the sugar, add water sparingly.  Then, when in San Francisco or Oakland, go to El Farolitos and see where this avacado version was stolen from.
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