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Salsa Collection

From: [email protected] (Micaela Pantke) Date: Mon, 16 Aug 93 09:31:21 +0200 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Lynn Johnson) SOME NOTES ON PEPPERS IN MEXICAN SALSA ====================================== Chili: ------ The original Nahautl word for sweet green peppers was chilli. The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper, it is now used as a generic title for all peppers, etc. In Mexico, there is endless variety ranging through all degrees of hotness from the sweet chili ancho to the small hot brown chili piquin. Many varieties are canned. Where these are not available, various peppers found in the U.S.A. may be substitued, such as small red Italian peppers; or chili powder, to taste, with a dash of Tabasco sauce for zest. For chili ancho -- use bell or green peppers chili poblano -- use bell or green peppers chili pasilla - use green peppers dried in the sun chili serrano - use any variety small red or green hot pepper chili jalapeno -- use any variety small red or green hot pepper chile verde - use canned green chili peppers (like Ortega brand) chili mulato - use any hot pepper Also, tortilla chips can be made at home. An alternative to chips for your salsa-- serve rounds of a good, soft french bread, or sourdough bread, lavishly spread with sour cream and heaped with salsa. Yum! Making your own tortilla chips: ------------------------------- Cut corn tortillas into pie shaped wedges and fry till they seem crispy, but NOT BROWN, in hot peanut oil in a deep fat fryer or fry pan, a few at a time. Drain on paper towels, lightly sprinkle with salt and place in very low heat oven to keep warm and dry out. I tried this with a variety of tortillas, whole wheat, flour, blue corn, and got good results and compliments. Back in the time when I was not so concerned with animal fats in my diet, I used to fry them in bacon fat. They are deli

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