Salsas!: Storey's Country Wisdom Bulletin A-176 (Storey Country Wisdom Bulletin, a-176)

Salsas!: Storey's Country Wisdom Bulletin A-176 (Storey Country Wisdom Bulletin, a-176)

Glenn Andrews

Language: English

Pages: 32

ISBN: 0882667297

Format: PDF / Kindle (mobi) / ePub

Salsas!: Storey's Country Wisdom Bulletin A-176 (Storey Country Wisdom Bulletin, a-176)

Glenn Andrews

Language: English

Pages: 32

ISBN: 0882667297

Format: PDF / Kindle (mobi) / ePub


Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Making & Using Flavored Vinegars (Storey's Country Wisdom Bulletin A-112)

The Gluten Free Gourmand

Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals

Cooking with Amar'e: 100 Easy Recipes for Pros and Rookies in the Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

good! It’s just that it’s close to the salsa you’ll most often find on the table, along with chips, when you sit down in a Mexican restaurant. 1 pound Roma or plum tomatoes, minced ½ teaspoon minced garlic 3 tablespoons tomato paste 1 serrano or jalapeño chile, seeded and minced ¼ cup minced onion ¼ cup minced cilantro Combine all of the ingredients in a small bowl and let sit, covered, at room temperature for half an hour before using. (Or you can chop all of the ingredients roughly and

teaspoon minced garlic 1 jalapeño, minced 1 pound tomatoes, peeled, seeded, and chopped ¼ cup water ½ teaspoon oregano ½ teaspoon sugar ¼ teaspoon salt MAKES ABOUT 2 CUPS Put all of the ingredients in a medium-size nonreactive saucepan. Bring to a boil, then turn the heat down and simmer for 15 minutes, or until the onions and tomatoes are soft. If you want a smooth sauce, run it in a blender or food processor. This salsa will keep for weeks if refrigerated. FRESH TOMATO SALSA

the bowl several times with a spatula. Stop processing when the salsa is just slightly chunky. This salsa keeps 3 or 4 days under refrigeration. MAKES ABOUT 1 CUP LIME CILANTRO PASTE WITH SALSA Excerpted from Mustards, Ketchups & Vinegars, by Carol Costenbader (Storey Publishing, 1996) Here’s a green-and-red salsa that can be served “fresh” from the freezer. Prepare when fresh cilantro is plentiful, and then combine with fresh tomatoes for a quick piquant salsa, or spread on toasted pita

and 1 inch wide. Green jalapeños will ripen to shades of yellow or red. When a jalapeño is smoked, it becomes a chipotle, which many people think the tastiest of all chiles. (To substitute for a chipotle in a recipe, use a jalapeño and a few drops of “liquid smoke.”) Serrano (Capsicum annuum var. annuum ‘Serrano’). Serranos are short (about 2 inches long), fairly thin, smooth skinned, and quite hot. They’re usually used green, although they’re sometimes available in red. Tabasco (Capsicum

spooning the liquid over the potatoes. MAKES 6 SERVINGS HADDOCK WITH CITRUS SALSA Excerpted from The 10% Low-Fat Cookbook, by Miriam Jacobs (Storey Publishing, 1996) 16 ounces haddock Juice of 1 lime Juice of 1 orange 1 teaspoon tamari soy sauce 1 recipe citrus salsa of your choice 1. Place the haddock in a shallow bowl. Combine the lime and orange juices with the soy sauce and pour over the haddock. Cover the bowl and let marinate in the refrigerator for at least 1 hour. 2. Just

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