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Date: | Mon, 5 Feb 2007 17:52:53 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
ala Pico de Gallo
For 1 cup salsa:
1 ripe red tomato/ 2 roma tomatoes
1-3 green serrano chilies (I use 1)
3 sprigs fresh cilantro
1 tablespoon raw white onion
1 - 2 tablespoons olive oil
1 - 2 tablespoons white vinegar
salt
Chop all ingredients into small pieces. Add oil, vinegar and salt. Stir and serve. Stays nice a day or
two in the refrigerator. Can use with meat, eggs or cook with eggs, etc. For guacamole use 1
part salsa to 2 parts avocado chopped/mashed. Add a little more vinegar or lime/lemon juice
to slow down darkening.
Enjoy! ¡Disfruta! Pamela
Homemade-salsa-verde
Put 2 cups tomatillos-"green tomatoes" in a sauce pan to boil (peel off outer leaves if there are any) with 1-5 (I use 2) fresh green chillies "serrano" if possible, can use other but flavor will be different and about 8 sprigs fresh cilantro (looks like fresh flat-leaf parsley),-except white roots.
Cut-up stems so they don´t tangle up in the blender. Cook covered until done-tomatillos will darken and shrivel slightly. Save water from cooking. Put into blender/similar with 1-2 cloves fresh garlic, salt and part of the water from boiling. You want the salsa thick so it doesn´t run off tacos ,etc. Chunky/smooth is a matter of taste.
This is my family´s recipe.
Herdez´s flavor would need 2 tablespoons fresh white onion boiled with tomatillos. Lasts 10 days in jar in frig.
Salsa verde cruda (Raw) - Same ingredients using no onion. Disinfect veggies if necessary. Lasts 2-3 days, or cook at this point.
Enjoy!-¡Disfruta!
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