Salsa New Mexico (jim Roley) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Anyway, here are two real
-that style and youll stay,
-NEW Mexican salsas, try
AT LEAST A TEN FOOT POLES L
***,
TAME GREEN CHILE SAUCE,
INGREDIENTS
1 cup: Mild diced green chile,
1 each: Clove garlic, minced
4 cup: Tomatoes, cut up, and their
1 T: Flour,
-juice,
Salt to taste,
2 T: Olive oil,
DIRECTIONS
Directions:
Saute garlic in olive oil in heavy saucepan. Blend in flour. Add
chile (fresh, canned (ugh!) or frozen) and tomatoes (fresh peeled or
canned). Mix well and bring to boil. Simmer, stirring occasionally,
for 5 to 10 minutes. Add more water if necessary. If desired, 1/2 cup
minced onion may be added with garlic and sauteed. *** SALSA
INGREDIENTS:
2 tomatoes, medium size
1 Bermuda onion, medium size 1 clove garlic 1/2 tsp salt 2
or more green chiles DIRECTIONS: Use fresh chiles (roasted, peeled
and seeded) or frozen or canned (ugh!) chiles. Chop the chiles,
tomatoes and onion very fine (dont lose the juice of the tomatoes!).
Mash the garlic with the salt. Mix well. Add more chiles (and
select the chile degree of heat) to suit your taste. Allow flavors
to blend at least an hour before using. Store in refrigerator or
freezer. Use on tacos, eggs or hamburgers or as a dip for tostados.
Makes about 1 pint. *** Both recipes from The Best from New Mexico
Kitchens, New Mexico Magazine, Santa Fe, NM, 1978. If fresh chiles
arent available, Bacas of Albuquerque, NM, puts out a line of
frozen quite hot green chiles. Hard to find, but worth the search.
Submitted By FRED TOWNER On 01-28-95
Source from luhu.jp
chile (fresh, canned (ugh!) or frozen) and tomatoes (fresh peeled or
canned). Mix well and bring to boil. Simmer, stirring occasionally,
for 5 to 10 minutes. Add more water if necessary. If desired, 1/2 cup
minced onion may be added with garlic and sauteed. *** SALSA
INGREDIENTS:
2 tomatoes, medium size
1 Bermuda onion, medium size 1 clove garlic 1/2 tsp salt 2
or more green chiles DIRECTIONS: Use fresh chiles (roasted, peeled
and seeded) or frozen or canned (ugh!) chiles. Chop the chiles,
tomatoes and onion very fine (dont lose the juice of the tomatoes!).
Mash the garlic with the salt. Mix well. Add more chiles (and
select the chile degree of heat) to suit your taste. Allow flavors
to blend at least an hour before using. Store in refrigerator or
freezer. Use on tacos, eggs or hamburgers or as a dip for tostados.
Makes about 1 pint. *** Both recipes from The Best from New Mexico
Kitchens, New Mexico Magazine, Santa Fe, NM, 1978. If fresh chiles
arent available, Bacas of Albuquerque, NM, puts out a line of
frozen quite hot green chiles. Hard to find, but worth the search.
Submitted By FRED TOWNER On 01-28-95
Source from luhu.jp