Guest Guest Posted August 25, 2002 Share Posted August 25, 2002 Salsa These two recipes are from Peru Green Salsa; Chili with Cilentro 5 green (long) chilies 4 Jalapeno 2 yellow chilies Cut in pieces, leaving seeds makes it very hot, you can leave in some seeds or no seeds, depending on how hot you want it to be. Place in a blender or food processer, Add olive oil to form a smooth paste. add to chilies 3 cloves of garlic salt and pepper to taste Blend once again Add 1 bunch cilentro, cut stems off to leaves and blend Add 'club' crackers (similar to saltines) to consistency, if it is to thick add more olive oil to thin add more crackers. serve with bread or on boiled red potatoes or with meat. Salsa and Green Onions 20 yellow chili - ½ with the seeds cleaned out 10 jalapeno - ½ seeds cleaned out 2 cloves of garlic salt and pepper to taste olive oil blend chilies, garlic, salt and pepper and olive oil 4 bunches of green onions cut-sliced add blended chilies and garlic to onions 2 lemons squeezed over chili and onions Quote Link to comment
twilap Posted August 27, 2002 Share Posted August 27, 2002 MMMMMM! My mouth is watering already! Thanks for the recipes! Quote Link to comment
Guest Guest Posted September 5, 2002 Share Posted September 5, 2002 Ok, Westbrook... you have my attention. And they do look good! But ya know we midwesterners just got used to the *red*, tomatoe-y (yes, Hoosiers LEARNED to spell tomatoes with an *E* as our dictionaries said BOTH were acceptable!!!) stuff we dip our bagged tortilla chips into. So how would *you* use these? You say "serve with bread or on boiled red potatoes or with meat", but as a bread spread with a meal, or a snack? Stirred into boiled red potatoes as a side dish, I get that one, but how with the meat? Like a condiment... a bit on a bite? I hate to appear so dumb, but I guess I'll risk it to learn something... LOL ------------------ Quote Link to comment
Guest Guest Posted September 6, 2002 Share Posted September 6, 2002 Cat, I had to ask the same things from my SIL. Remember these are from Peru. They use this on everything! chips, bread, crackers, meat -condiment, I ate it with a spoon! oh it was sooo good. What is nice about these two recipes is that it uses 2 items that grow in abundance. The chili and Onions are like a salad and could be eaten as a side dish. The Green Salsa is one of those that is versatile! Quote Link to comment
Guest Guest Posted September 6, 2002 Share Posted September 6, 2002 *slipping in a few boonie peppers into Westy's salsa* These give a new definition to M-80's. ------------------ Quote Link to comment
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