36 lines
1.2 KiB
Plaintext
36 lines
1.2 KiB
Plaintext
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[The following will appear in the "Anarchist Cookbook: recipes from
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anarchists and their friends" which will be published in 1995. The editor
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is Chuck Munson and you can contribute recipes by sending them to him at
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cm150@umail.umd.edu]
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SALSA BUBBA
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5 lbs. tomatoes (fresh or canned)
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2 lbs. onions
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10 fresh jalapenos
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(optional) 1/2 cup white vinegar
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1/2 cup fresh cilantro
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2 tablespoons oregano
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 teaspoon salt
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(optional) 1/2 cup finely grated carrots (to sweeten salsa)
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Coarsely dice tomatoes and onions; finely dice jalapenos and cilantro;
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(optional) finely grate carrots. Place in large steel, cast iron, or pyrex
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pot. Add vinegar (if used) and spices. Stir thoroughly. Can be bottled as
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is, or can be cooked if sweeter flavor is desired. (The cooked onions will
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sweeten it.) If bottled cold, a bowl can, of course, be used for stirring
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rather than a pot. Yields approximately 3 quarts of salsa. This is a pretty
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hot recipe. If you want something milder, user fewer jalapenos. Also, if
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fresh jalapenos are unavailable, you can substitute ground chiles (don't
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use cayenne) at a ratio of about 1/2 teaspoon per jalapeno.
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contributed by Chaz Bufe
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