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 (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. Mild Chile Sauce 3 1/2 pounds tomatoes, cored and quartered 2 Anaheim chiles, stemmed and seeded 1 large onoin, quartered 1 clove garlic 3/4 cup sugar 1 tablespoon salt 1 1/2 cups cider vinegar 3/4 teaspoon each ground cinnamon and cloves 1/2 teaspoon ground ginger In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger. Cook over low heat, stirring often, until thickened and reduced to 1 quart (about 1 1/2 hours). Let cool. Makes 1 quart. Tomatillo Salsa 1 1/4 pounds tomatillos, husks removed 1/3 cup chopped fresh cilantro 1 jalapeno, serrano or ohte rsmall hot chile, stemmed 3/4 cup chicken broth 1/3 cup lime juice salt (optional) Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500 oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste with salt, if desired. Makes 3 cups. Tropical Fruit Salsa 1 firm-ripe mango, peeled and diced 1 cup each diced fresh pineapple and diced honeydew 1/2 cup diced red bell pepper 1/3 cup seasoned rice wine vinegar 2 tablespoons minced fresh cilantro 1/2 teaspoon crushed red pepper flakes In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro, and red pepper flakes. Makes 3 1/2 cups.
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