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Recipe Name: Classic Red Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

14 Whole Roma tomatoes
4 Whole Early Girl or Better
Boy tomatoes
1 Tablespoon(s) Butter
4 Teaspoon(s) Extra virgin olive oil
8 Sprigs Cilantro
10 Whole Green spring onions
1 Vidalia onion
2 Whole limes
1 Teaspoon(s) Salt
1 Teaspoon(s) Chile powder
1/2 Teaspoon(s) Black pepper, ground
1/2 Teaspoon(s) Fennel seeds
1/2 Teaspoon(s) Cumin, ground
2 Whole Anaheim chili peppers
1 Whole jalapeno chile pepper
1 Whole red bell pepper
1 Whole Cayenne pepper
CLASSIC RED COMBINATION = Vidalia and Green Onions. This gives a very
desirable and highly prized flavor and heat component. Peppers alone
will not give the Salsa that sought after, SPREADING, WARM sensation,
no matter how HOT the chosen variety. This effect is achieved by
specific types and combinations of ONION. GARLIC also is an important
factor and main spice. Although rather basic in types clove size is
important for flavor usually the larger the clove the more flavor. Not
so much because of the size but because of the oil content. This holds
true until you start getting to the elephant garlic. All of these
varieties regardless of clove size (very large to even larger) are
quite sweet and mild. Well now on to the actual recipes! let us start
with CLASSIC RED! This recipe may be made in any quantity. Smaller
batches such as 1 quart proportions for those of you who prefer a
fresh uncooked flavor and any proportion up to 7 quarts. For those of
you who like a fresh cooked flavor. Warning ; Don't try more than 7
quarts at a time! The kitchen will be a disaster area and the spice
proportions change. Yields: 1 quart 1. Boil water. Scald 15-18 Romas,
5 or 6 Early Girl or Better Boy tomatoes in water 2 min. Drain and
cool under tap water. De-skin. 2. Dice peppers, garlic, and 8 green
and Vidalia onions . Sauté in butter and olive oil , About 7 min.-
add 2 tablespoons chopped cilantro during last 2 min. in skillet. Move
to Med. mixing bowl. 3. While vegetables and spices sauté, run Roma
tomatoes and red bell pepper through food processor till fine puree.
(You may use food strainer or any other method, even potato masher or
ricer if food processor is unavailable.) Simmer these 20 to 30 min. in
skillet, use deep pan or splatter screen to avoid spattering as you
would if frying. Stir once or twice during cooking. 4. While Romas
are simmering you may dice the remaining tomatoes in desired size of
chunk and add to mixing bowl. 5. Juice limes and dice two remaining
green onions including tops; add 2 remaining tablespoons of cilantro.
(Discard stem sections.) Add to mixing bowl. 6. After puree is
cooled; mix all ingredients and add remaining spices. Chill 1 hr. and
serve. Keeps up to 3-4 weeks in refrigerator. NOTES : Hot chile seeds
included if Hot salsa is desired, seeds excluded and Cayenne omitted
if a Mild Salsa is preferred. If a Flavorful but very mild salsa is
desired use 1-2 Anaheim, 1 Green Bell, 1 Red Bell. Recipe by: Lindy
Nearman Posted to recipelu-digest by "Christopher E. Eaves"
<> on Mar 03, 1998

Nutrition (calculated from recipe ingredients)
Calories: 171
Calories From Fat: 111
Total Fat: 12.7g
Cholesterol: 30.5mg
Sodium: 2384.5mg
Potassium: 357.2mg
Carbohydrates: 19.7g
Fiber: 6.5g
Sugar: 3.2g
Protein: 2.6g

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