Salsa recipes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| All of these recipes call for green chilis. It is | ||
| Important to wash your hands after handling green chilis! | ||
| You could send another portion of your body into \"burnee, | ||
| Burnee\" that will not be comfortable! (My brother is | ||
| Currently testing all these recipes to see which one comes | ||
| Closest to Pace Picante Sauce. He is the one who had a | ||
| litre | Experience with the green chiles and wanted to warn | |
| Everyone about remembering to wash your hands. He has asked | ||
| Me not to repeat the story, however, just the warning.) | ||
| SALSA #1 | ||
| 2 | cups | Chopped, peeled tomatoes |
| 1 | each | Celery stalk, diced |
| 1 | each | Onion, diced |
| 1 | each | Green pepper, diced |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Sugar |
| 1 | each | Green chile (or to taste), chopped |
| Combine everything. Blend well. If a finer texture is | ||
| Desired, the salsa may be put thru food grinder, using fine | ||
| Blade. Cover tightly and chill overnight. Serve cold. | ||
| SALSA #2 | ||
| 1 | each | No. 303 can tomatoes (2 cups) |
| 1 | small | Can peeled and roasted chilis |
| 2 | mediums | Onions |
| 2 | eaches | Cloves garlic |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Salt |
| Coarse black pepper | ||
| 1 | tablespoon | White vinegar |
Directions
FROM: ARIZONA COOKBOOK (POST
Cut tomatoes into small pieces in a mixing bowl. Remove seeds from chili. Mix all ingredients together and cover. Leave overnight in refrigerator. SALSA #3 2 canned green chilis, seeded 4 med tomatoes, peeled and chopped ¼ cup green onions, sliced 1 tsp salt Using electric blender, whirl chilis, tomatoes, green onions and salt until smooth. Cover and refrigerate.