SC - Home of Pace Picante-OT- addendum

[Philippa Alderton]

Best salsa picante I've ever had has been the salsa I've been making from a
recipe a Mexican friend gave me. It's just fresh, ripe tomatoes ( I like the
plum tomatoes), lemon or lime juice, cilantro, fresh garlic and fresh, hot
peppers, all chopped up. Depending on the texture I want, I may put half the
mixture in the blender, and leave half unblended. It's a lot tastier than
the commercial mixes, particularly if you make it up fresh. I think the
reason most commercial sauces taste a bit flat is because they're partially
cooked in the canning process. You can control the heat by choosing your
peppers carefully, and deciding to seed or not to seed. When seeded, for
example, jalepenos are classed as a sweet pepper ;-)

Phlip
Caer Frig
Barony of the Middle Marches
Middle Kingdom

Southeastern Ohio

Phlip at bright.net

Consistency is the last refuge of the unimaginative.

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