Long green peppers (I used Anaheims; but Numex, Big Jims and others are fine); roasted; peeled, seeded
3
Poblano peppers; roasted, peeled; seeded
1/2
c
Fresh cilantro
1/2
c
Dry sherry
Generous amount of ground cumin (I used about 2 t)
Sprinkle of ground coriander
6
Cloves garlic
Tomatoes
White onions
Peppers (yellow/red bells plus Jalapenos; Serranos or Habaneros; adjust amount for heat level desired)
2
Limes; juice of
Salt to taste
INSTRUCTIONS
SALSA CRUDA
Date: Fri, 22 Mar 1996 11:27:46 -0500 (EST)
From: halsalhb@UCBEH.SAN.UC.EDU (h brian halsall)
Dice the chiles, peel and smash the garlic, coarsely chop the cilantro
(flavour is lost if chopped fine), and combine everything, with all can
juices, except the sherry in a large casserole. Bake at 350 until bubbling
gently (about 1/2 hour). Stir in the sherry, and serve. Do not cook longer,
otherwise the textures will be lost.
Salsa Cruda: Coarsely chop equal parts tomatoes, white onions, peppers
(yellow/red bells plus jalapenos/serranos/habaneros - adjust amount
depending on the heat level desired). Pack with juice of two limes per pint
of pack and salt to taste. Pressure can for storage, or simmer gently for
about 10 min and refrigerate. Simmering can be omitted if a crunchy salsa
is desired.
FATFREE DIGEST V96 #81
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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