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From:
Sandy Metius <[log in to unmask]>
Reply To:
Sandy Metius <[log in to unmask]>
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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