1/3 lb jalapeno -- up to 2/3 lb
1 lb anaheim or poblano or new
1 mex chile
12 cup tomatoes -- coarsely chop
2 cup onion -- coarsely chop
1 cup cilantro -- chopped
1 1/4 cup lemon juice
2 tbsp garlic -- minced
2 tsp oreagno -- dried
1 tsp salt -- up to 3 ts,
1 optional
Directions
Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches
from heat to blister. Turn, blister other side and put in paper bag.
Close bag and let steam 20 minutes. Remove skin and seeds and chop
chile. [Remember to wear gloves for this, otherwise you will pay with
Hunan hand.]
Combine all ingredients and heat on high about 10 minutes. Reduce
heat to simmer and cook another 10 minutes. Cool and freeze or put
hot salsa in hot sterile jars. Process jars according to the
timetable given with your canner.
Makes 14 cups.
Recipe By : J. Hassell
From: La Parilla The Mexican Grill By R
Servings: 1 servings
Bumper Crop Red Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Historians have proved the existence of recipes way back into ancient history, at least as far back into recorded history as early Egypt, and maybe even further. Having said that, generally, these ancient recipes were just very basic pictorial instructions for preparing meals.
As our culinary historical trip moves to more modern times we have a couple of interesting books which appeared in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the spicy food that is popular today, but instead descriptions of the types of meals on the menues of the nobility of that period. By the arrival of the twentieth century, cooking publications are in high demand, mostly as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Bumper Crop Red Salsa recipe.
