Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site alice.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!alice!jj From: jj@alice.UUCP Newsgroups: net.cooks Subject: Re: Super Chunky Salsa Wanted Message-ID: <3667@alice.UUCP> Date: Mon, 29-Apr-85 10:25:57 EDT Article-I.D.: alice.3667 Posted: Mon Apr 29 10:25:57 1985 Date-Received: Tue, 30-Apr-85 05:30:48 EDT References: <5287@tekecs.UUCP> Organization: New Jersey State Farm for the Terminally Bewildered Lines: 25 Well, we've been making our Salsa lately, I can't say that this recipe is exact at all, of course, since it's very much a "ok, that's it" type of recipe, but... Chop one medium/small onion. Add one or two finely chopped canned medium hot green peppers, one pint or so of home-canned (yeah, you can use redpack, too, I suppose) tomatoes. (NOT tomatoes in sauce, paste, what have you) some garlic, some oregeno, some salt, some pepper, and maybe one or two (at most) hot pickled chili's. If you've got some fresh cilintrano, add some. A touch of cumin is sometimes nice, depending on the flavor you want. Grind it all up to the consistancy you like in a blender (we're talking 1-10 seconds at low, here), let sit for about an hour first, and eat. If it's not hot enough, blendin another chili. If you don't like hot stuff, leave out the chilis and just use the green peppers. -- DO TEDDY BEARS HAVE OPINIONS? ASK YOURS TODAY! "My mind is clearer now, at last, all too well, I can see, where we all, soon will be.." (ihnp4/allegra)!alice!jj