Guest guest Posted September 25, 2004 Report Share Posted September 25, 2004 Here's a couple of salsa recipes like we make in New Mexico. We use fresh New Mexico chiles, called Anaheims, that come in both red and green. Right now is the season for the red chiles, which can be made into chile ristras, and are dried and used throughout the year. Our state question is " red or green? " Aurora TOMATILLA SALSA copyright 2002, Stormy Summers 1# fresh tomatillas, husked Boil the tomatillas in water until all are discolored. Drain off water, then puree the tomatillas with: Crushed Pequin Add: Cilantro, fresh, chopped Garlic powder Cumin powder Coriander powder lime juice and salt, to taste BASIC RED SALSA copyright 2002, Stormy Summers A good salsa has five basic ingredients: crushed tomatoes, canned cilantro, fresh, finely chopped lime juice and salt garlic, finely chopped (acts as an appetite enhancer) two types of chiles, recommended: jalapenos and green anaheims, banana peppers are good also. Chiles should be chopped. Use seeds for hotter chile. Additional ingredients that can be added for flavor/texture: onion, chopped bell pepper, chopped: red, yellow, or green tomato juice, to thin celery, chopped, esp. leaves coriander and cumin powders Quote Link to comment Share on other sites More sharing options...
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