| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Salsa |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
ts |
Garlic; chopped |
| 1 |
md |
Onion; chopped |
| 2 |
|
Scallions; chopped |
| 1 |
|
Jalapeno chile pepper; minced |
| 1 |
ts |
Fresh basil; chopped |
| 6 |
|
Tomatoes; chopped |
| 1/2 |
c |
Dijon mustard; country style |
| 2 |
qt |
Chicken stock; low salt |
|
5 |
minutes. |
INSTRUCTIONS
In a medium large saucepan place the butter and heat it on medium until it
has melted. Add the garlic, onions, scallions, jalapeno Chile pepper,
basil, and tomatoes. Cover the pan with a lid and cook the ingredients for
Add the country Dijon mustard and stir it in. Cook the ingredients for 3
minutes.
Add the chicken stock and bring the mixture to a boil. Reduce the heat to
low and simmer the ingredients for 1 to 1-1/2 hours until a thick but
pourable sauce consistency is achieved. Makes 2 cups.
Stromquist and Stromquist (1990), Southern California Beach Recipe. Sante
Fe, NM: Tierra Pubs.
Posted to MC-Recipe Digest V1 #210
Date: Wed, 21 Aug 1996 16:34:13 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : "This is a great recipe for salsa! The country Dijon mustard gives
it a unique taste. Can be served with chips." (Salsa ala 1990,
it's cooked.)
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