INGREDIENTS

INSTRUCTIONS

Here's a salsa recipe I've been playing around with for about a month
or so. Originally, I wanted to "wrap" a salsa around a core of nuoc
cham, with a hint of a Cajun hot sauce thrown in for good measure.  The
end result was a bit of a hybrid, but it seems to have worked out
fairly well. Anyway, enjoy--it's a hot one!  Peel (if necessary) and
coarsely chop the tomatoes. Place in a  saucepan. Add coarsely chopped
onion, celery, and jalapenos. Peel and  finely dice the garlic, add
half now and reserve the other half.  Grind the cumin seed and add it
along with the nuoc nam, vinegar,  Worcestershire, paprika, ground red
pepper, and three tablespoons of  sugar. Bring to a gentle boil, reduce
to a moderate simmer, and cook  for 25-30 minutes, or until desired
thickness is achieved.  Now, about 5 minutes before the salsa is done,
fry the reserved  garlic in a little oil until it is crispy and golden.
Remove the  salsa from heat, add the fried garlic with one tablespoon
of sugar,  and stir occasionally until the salsa cools (stops
steaming).  This should keep for between 1 and 2 weeks at 40 degrees F.
The recipe  makes between 1.5 and 2 quarts of salsa.  Recipe by: EAT-L
- Tom Solomon SOLOMON@ALISON.SBC.EDU  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 109
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 255.2mg
Potassium: 407.8mg
Carbohydrates: 25.5g
Fiber: 2.2g
Sugar: 16.7g
Protein: 2g