Friday, January 21, 2005
From Lady Myles
got this salsa recipe from the little old El Salvadoran mother of my step-dad. The longer it ages in the fridge (up to a week or so) the better it tastes. Makes a whole bunch.
- 2 each green, red, and yellow bell peppers, chunked according to your
- 1 medium to large red onion, chopped fine
- 4 cloves of garlic, crushed
- 1 medium tomatilla, chopped fine
- 4 tomatoes, chopped
- 1 bunch cilantro
- salt to taste
- juice of 2 lemons and 1 lime
toss it all in a big rubbermaid, shred or chop the leaves of the cilantro and put on top, squeeze the lemons and lime over the whole bunch, and add salt to taste. put the lid on the rubbermaid, and do the shake-shake... macarena even if you've got a catchy tune playing. shake it all up good and let sit for at least an hour. Viola'! crunchy veggie salsa goodness.
goes beautifully with a very simple guacamole of crushed avocado, lemon juice, salt, pepper, and onion, with a dollop of sour cream on top.
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