Salsa Cruda

Yield: 1 qt (11) U.S.

Metric

Ingredients

1 lb 4 oz

600 g

Fresh tomatoes

6 oz

175 g

Fresh green chiles, such as

jalapeno or serrano

6 oz

175 g

Onion

12-1 oz

15^0 g

Fresh cilantro leaves, chopped

1 tbsp

15 mL

Lime juice or vinegar

2-4 fl oz

60-125 mL

Water or tomato juice, cold

112 tsp

7 mL

Salt

Per 1 ounce:

Calories, 10; Protein, 0 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg;

Carbohydrates, 2 g

; Fiber, 0 g; Sodium,

1. Chop the tomatoes fine. (You may peel them, but it is not necessary.)

2. Remove the stem end of the chiles. Chop the chiles fine.

3. Mince the onion.

4. Mix together the tomato, chiles, onion, cilantro, and lime juice or vinegar. Dilute with water or tomato juice to make a thick, chunky sauce.

5. Add salt to taste.

This sauce is used as a table condiment with many dishes, including eggs, broiled meats, tacos, tortillas, and beans. It is best if used within a few hours.

Ancho Sauce

Yield: about PA pt (750 ml)

Metric

Ingredients

Procedure

Dried ancho chiles

1. Toast the chiles lightly in a dry skillet, until softened. Split them open. Remove and discard the seeds and core.

2. Soak the chiles for about 30 minutes in enough hot water to cover. Drain.

2 oz

l tsp 12 tsp 1 pt

60 g Onion, chopped

3 Garlic cloves, chopped

5mL Ground cumin

2 mL Dried oregano

500 mL Water or chicken stock

3. Combine the chiles, onion, garlic, cumin, oregano, and water or stock in a blender. Blend to a smooth purée.

1 fl oz to taste

SO mL to taste

Oil Salt

Per 1 ounce:

Calories, 30; Protein, 1 g; Fat, 1.5 g (46% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 5 mg.

4. Heat the oil in a saucepan and add the chile purée. Simmer 2-3 minutes.

5. Season to taste with salt.

Variation_

Blend 8 oz (250 g) chopped tomato with the chiles in step 3.

j^Chimichurn Sauce

j^Chimichurn Sauce

U.S.

Metric

Ingredients

6 fl oz

180 mL

Lemon juice

8 fl oz

240 mL

Olive oil

2 oz

60 g

Chopped parsley

112 oz

45 g

Onion, chopped fine

1 tbsp

15 mL

Finely chopped garlic

1 tbsp

15 mL

Red pepper flakes

to taste

to taste

Salt

to taste

to taste

1. Combine all ingredients and mix well.

2. Serve as a sauce for grilled meats.

Continue reading here: Vegetable Caper Relish

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