| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
10 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 2 |
tb |
Plus |
| 1/4 |
ts |
Salt |
| 4 |
c |
Chopped Napa cabbage; Bok Choy; or oriental mustard greens |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Arbol chile powder; or Cayenne |
| 1 |
tb |
Oriental sesame oil |
| 1 |
ts |
Of ginger juice (squeezed out in a garlic press) |
INSTRUCTIONS
In a large saucepan, bring the water and 2 Tbs. of the salt to a boil. Add
the cabbage or other greens and cook for 30 seconds while stirring, until
wilted. Drain, let cool, and transfer to a mixing bowl. Add the remaining
ingredients and thoroughly combine. Yield: About 2-1/2 cups, Heat: 9 From:
The Great Salsa Book, Mark Miller, Ten Speed Press, ISBN 0- 89815-517-7
Skeeve meananti@ba.isu.edu
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”