Sauces and Marinades Recipes by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:51:46+00:00

For chili ancho --use bell or green peppers

chili poblano --use bell or green peppers

chili pasilla - use green peppers dried in the sun

chili serrano - use any variety small red or green hot pepper

chili jalapeno --use any variety small red or green hot pepper

chile verde - use canned green chili peppers (like Ortega brand)

chili mulato - use any hot pepper

Also, tortilla chips can be made at home. An alternative to chips for your salsa--serve rounds of a good, soft french bread, or sourdough bread, lavishly spread with sour cream and heaped with salsa. Yum!

Making your own tortilla chips:

------------------------------Cut corn tortillas into pie shaped wedges and fry till they seem crispy, but NOT BROWN, in hot peanut oil in a deep fat fryer or fry pan, a few at a time. Drain on paper towels, lightly sprinkle with salt and place in very low heat oven to keep warm and dry out.

http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (2 of 22) [12/17/1999 11:47:09 AM]

COLLECTION: Salsas (3)

I tried this with a variety of tortillas, whole wheat, flour, blue corn, and got good results and compliments.

Back in the time when I was not so concerned with animal fats in my diet, I used to fry them in bacon fat. They are delicious this way too. All of these salsa recipes taste better if prepared at least hour ahead of time and refrigerated.

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From: [email protected]

APRICOT SALSA

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Ingredients:

-----------1/2 red bell pepper, roasted and chopped (see below) olive oil

1 small onion, chopped

1 small tomato, or 2 small roma tomatoes, chopped

1 jalapeno pepper, minced finely

2 apricots, chopped

2 tblsp dark rum

apple cider

Instructions:

------------Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop.

Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin.

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From: [email protected] (Scott Fisher)

CHIPOTLE SAUCE

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If you have dried chipotles, simply tear them and add them to the chiles http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (3 of 22) [12/17/1999 11:47:09 AM]

COLLECTION: Salsas (3)

when you pour the boiling water over them. If you are using canned chipotles such as chipotles en adobo (a tomato-based sauce that adds a faint sweetness; great for grilling!), just roughly chop the chipotles before adding them to the blender.

This is also a *great* marinade for strong-flavored fish; in fact, Kim called a few minutes ago to tell me she's making grilled shark coated with salsa roja. We've also made something like this with chipotles, adding olive oil, lime juice and cilantro to make it a kind of vinaigrette, and slathered it on salmon that we then broiled. That was terrific.

By the way, I use salsa roja as a dip for tortilla chips, as a condiment for eggs, as a taco sauce, and as the basis for my current favorite chile colorado.

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