Petin salsa
8 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 10 | -(up to) | |
| 20 | Petins (up to) | |
| ½ | Onion; chopped | |
| Salt | ||
| ½ | Lime; juice of | |
| Chopped celantro leaves | ||
| 1 | Small-medium tomato; chopped |
Directions
My recipe for petin salsa is a handfull(10-20) of petins, mashed in the molcajete or bowl, add ¼ to ½ onion chopped, add salt to cover onion lightly, add ½ lime as juice, mash up some more to de-nature the onion, add chopped celantro leaves to taste(none if yur allergic), and 1 tomato small to medium, chopped. mash to consistency you like. Ageing one day improves flavor, and allows the lime juice and salt to make a vinegar that permeates the mix. I cheat and add some Ms. Dash or spices of the day for variety sometimes: try avocado and Grey Poupon or Gulden's Spicy mustard for that "What the HELL IS this stuff look" on your guest's face! They'll love it after they catch their breath..CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .