VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1], 2 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 21:02:38 10/24/02 Thu
Author: s
Subject: 7-Chili Salsa for Salmon (Hot)

1 green pasilla chili
1 chilaca chili,or 1 dried pasilla
1 Anaheim chili
2 green serrano chilis
2 red serrano chilis
2 guero chilis,or 2 Hungarian yellow wax chilis
2 green jalapeno chilies
1 pound ripe red tomatoes
1 yellow onion
4 ounces (1/2 cup) butter
3 garlic cloves,minced
2 cups chicken consomme
1 bunch cilantro(leaves and tender stems),chopped
Salt to taste
Fresh lime juice to taste

Remove the stems,seeds and veins from the pasilla,chilaca and Anahe=
im
chilies and discard.Remove the stems only from the serrano, guero an=
d
jalapeno chilies.Coarsely chop all of the chilies,the tomatoes an=
d the
onion.

Heat a large saucepan over medium heat;add the butter and let it mel=
t.Add
the tomatoes,onion, chilies,garlic and consomme and simmer for
approximately 15 minutes,stirring occasionally,until the chilies ar=
e
tender.Add the cilantro and simmer for 3 minutes longer. Season with=
salt.

Add a squeeze of fresh lime before serving.

Tip:Served warm or at room temperature,this chunky salsa from the s=
tate of
Sinaloa is traditionally eaten with roasted or grilled salmon and oth=
er
red-fish varieties.

[ Next Thread | Previous Thread | Next Message | Previous Message ]
[ Contact Forum Admin ]

Forum timezone: GMT-8
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.