Re: [gardeners] New England Salsa?
Margaret Lauterbach (gardeners@globalgarden.com)
Tue, 11 Jul 2000 08:54:27 -0600
At 07:29 AM 7/11/00 -0700, you wrote:
>Hi, Penny,
>
>Our standard salsa cruda recipe calls for about 4 good-sized tomatoes,
>quartered; 3 red ripe serrano chiles, sliced (seeding them diminishes
>the heat); leaves from the better part of a large bunch of cilantro; at
>least half an onion, quartered; a teaspoon of salt; the two teaspoons of
>lime juice. Turn on Cuisinart, empty carefully, pour into a bowl and
>enjoy however you like. This sauce makes a wonderful marinade and baking
>sauce for chicken and pork, and is wonderful with fresh tortilla chips.
>
>Ron
Cilantro is optional. Many people think it tastes like soap, and they're
allergic or intolerant to it. Salt can be reduced, too, and some people add
vinegar. Margaret L