Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Salsa - Santa Maria Style Salsa
Famous Authors (View All Authors)
Mexican And Hispanic - Salsa -  Santa Maria Style Salsa Post by :BigAl Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1838

Click below to download : Mexican And Hispanic - Salsa - Santa Maria Style Salsa (Format : PDF)

Mexican And Hispanic - Salsa - Santa Maria Style Salsa

3 medium tomatoes, chopped
1/2 cup celery, finely chopped
1/2 cup green onions, finely chopped
1/2 cup mild green chiles, finely chopped
2 tablespoons cilantro, fresh
1 tablespoon vinegar
1 dash Worcestershire sauce
1 pinch garlic salt
1 pinch dried oregano, crushed
a few drops hot pepper sauce


Combine all ingredients in a bowl, cover and let stand at least 1 hour to blend flavors. Makes 3 1/2 cups.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Salsa -  Smoky Tomatillo Salsa Mexican And Hispanic - Salsa - Smoky Tomatillo Salsa

Mexican And Hispanic - Salsa -  Smoky Tomatillo Salsa
1 Pound Tomatillos, husked 1 T Olive oil 1/4 C Red onion, finely chopped 1/2 C Fresh cilantro leaves, chopped 2 Canned chipotle chiles, finely chopped OR 2 dried chipotle chiles (see below) 1 T White vinegar 1 t Dried leaf oregano (preferably Mexican oregano) 1/2 t Salt Heat the broiler, and cover a baking sheet with aluminum foil. With baking sheet 5 to 6 inches from flame, broil the tomatillos for 15 to 18 minutes, turning occasionally. Tomatillos will darken in spots. Remove from broiler, allow to cool, and finely chop. Warm the olive oil in a skillet. Add the
PREVIOUS BOOKS

Mexican And Hispanic - San Antonio Fiesta Salsa Mexican And Hispanic - San Antonio Fiesta Salsa

Mexican And Hispanic - San Antonio Fiesta Salsa
1/2 green pepper (large hunks) 1 medium yellow onion (cut in large hunks) 2 raw jalapenos (seeded and cut in thirds) 3 Tablespoons chopped fresh cilantro 1 can (15 oz.) whole tomatoes 2 cloves garlic Salt and Pepper to taste Drain tomatoes into blender. Add peppers, onions, jalapenos and cilantro. Blend under high speed until smooth. Add tomatoes and pulse until desired "chunkiness". Salt and pepper to taste. Goes well with tortilla chips or as a salsa with Mexican food.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT