Spicy salsa for southwestern marinated beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | teaspoon | Garlic -- chopped |
| 1 | medium | Onion -- chopped |
| 2 | Scallions -- chopped | |
| 1 | Jalapeno chile pepper -- | |
| Minced | ||
| 1 | teaspoon | Fresh basil -- chopped |
| 6 | Tomatoes -- chopped | |
| ½ | cup | Dijon mustard -- country |
| Style | ||
| 2 | quarts | Chicken stock -- low salt |
Directions
In a medium large saucepan place the butter and heat it on medium until it has melted. Add the garlic, onions, scallions, jalapeno Chile pepper, basil, and tomatoes. Cover the panwith a lid and cook the ingredients for 5 minutes.
Add the country Dijon mustard and stir it in. Cook the ingredients for 3 minutes.
Add the chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer the ingredients for 1 to 1-½ hours until a thick but pourable sauce consistency is achieved. Makes 2 cups.
Stromquist and Stromquist (1990), Southern California Beach Recipe.
Sante Fe, NM: Tierra Pubs.
Recipe By : Julian Drummond. Coral Cafe, Redondo Beach at the Sheraton
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