| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 8 | Servings | ||
INGREDIENTS
| 10 | -(up to) | |
| 20 | Petins (up to) | |
| 1/2 | Onion; chopped | |
| Salt | ||
| 1/2 | Lime; juice of | |
| Chopped celantro leaves | ||
| 1 | Small-medium tomato; chopped |
INSTRUCTIONS
My recipe for petin salsa is a handfull(10-20) of petins, mashed in the molcajete or bowl, add 1/4 to 1/2 onion chopped, add salt to cover onion lightly, add 1/2 lime as juice, mash up some more to de-nature the onion, add chopped celantro leaves to taste(none if yur allergic), and 1 tomato small to medium, chopped. mash to consistency you like. Ageing one day improves flavor, and allows the lime juice and salt to make a vinegar that permeates the mix. I cheat and add some Ms. Dash or spices of the day for variety sometimes: try avocado and Grey Poupon or Gulden's Spicy mustard for that "What the HELL IS this stuff look" on your guest's face! They'll love it after they catch their breath.. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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