Salsa new mexico (jim roley)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Anyway, here are two real NEW Mexican salsas, try | ||
| *** | ||
| 1 | cup | Mild diced green chile |
| 4 | cups | Tomatoes, cut up, and their juice |
| 2 | tablespoons | Olive oil |
| 2 | tomatoes, medium size | |
| 1 | Bermuda onion, medium size 1 clove garlic 1/2 tsp salt 2 that style and you'll stay | |
| TAME GREEN CHILE SAUCE | ||
| 1 | each | Clove garlic, minced |
| 1 | tablespoon | Flour |
| Salt to taste | ||
Directions
AT LEAST A TEN FOOT POLE'S L
INGREDIENTS
DIRECTIONS
Saute garlic in olive oil in heavy saucepan. Blend in flour. Add chile (fresh, canned (ugh!) or frozen) and tomatoes (fresh peeled or canned). Mix well and bring to boil. Simmer, stirring occasionally, for 5 to 10 minutes. Add more water if necessary. If desired, ½ cup minced onion may be added with garlic and sauteed. *** SALSA INGREDIENTS:
or more green chiles DIRECTIONS: Use fresh chiles (roasted, peeled and seeded) or frozen or canned (ugh!) chiles. Chop the chiles, tomatoes and onion very fine (don't lose the juice of the tomatoes!).
Mash the garlic with the salt. Mix well. Add more chiles (and select the chile degree of heat) to suit your taste. Allow flavors to blend at least an hour before using. Store in refrigerator or freezer. Use on tacos, eggs or hamburgers or as a dip for tostados.
Makes about 1 pint. *** Both recipes from The Best from New Mexico Kitchens, New Mexico Magazine, Santa Fe, NM, 1978. If fresh chiles aren't available, Baca's of Albuquerque, NM, puts out a line of frozen quite hot green chiles. Hard to find, but worth the search.
Submitted By FRED TOWNER On 01-28-95