| 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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