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Salsa Collection

From: [email protected] (Stephanie da Silva) Date: Wed, 11 Aug 1993 22:17:51 GMT From Sunset Mexican Cookbook Cilantro-Lime Salsa 1 small onion, finely chopped 1 cup chopped fresh cilantro (coriander) 1/2 cup each chopped parsley and salad oil 6 tablespoons lime juice 3 tablespoons distlled white vinegar 2 cloves garlic, minced 1 jalapeno or other small hot chile, stemmed, seeded and minced Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl. Makes 2 1/2 cups. Red Chile Puree About 9 (3 oz) dried New Mexico or California chiles 2 cups water 1 small onion, cut into chunks 2 cloves garlic Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems and seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles are very soft (about 30 minutes). Remove from heat and let cool slightly. In a blender or food processor, whirl chile mixture until smooth. Rub puree through a fine strainer and discard residue. Makes about 2 cups. Salsa Fresca 2 cloves garlic 1/2 medium-size onion, quartered 1 or 2 jalapeno or other small hot chiles, stemmed and seeded 1 pound firm ripe tomatoes, seeded and coarsely chopped 2 tablespoons salad oil juice of 1 lime salt and pepper (optional) Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime juice. Season to taste with salt and pepper, if deseired. You can make this in a food processor, for a moister (less chunky) texture. Smoky Roasted Salsa 3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantr leaves Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (abou

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