Thursday, December 07, 2006

Salsa Picante

2 c Tomatoes, canned, with juice
1 sm Onion
2 Chile serrano
1 pn Sugar
Salt, to taste
Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot.


Anonymous Anonymous said...

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12:01 PM  
Anonymous Johnny Yola said...

Wow, That is really good. I've never thought of putting sugar in it before.

8:45 PM  
Blogger jasmine said...

this is really nice one

1:38 AM  
Anonymous Nicola said...

Wow! thanks for sharing.

2:03 PM  
Anonymous Don said...

Thanks, will share this one with my other half.

2:05 PM  
Blogger Kate said...

Sweet ingredients like sugar will balance spicier ingredients by confusing the pleasure and pain centers of the brain. This allows you to up the overall spice level of the dish beyond what you might normally tolerate. Using sugar with hot spices in this way is very common in Thai cooking.

Earlier today I made a clam chowder from a Better Homes & Gardens cookbook. I found it a bit bland, so I added a poblano pepper on a whim. It turned out really good. Clams and poblanos aren't in a lot of recipes together, but I found the poblano brightened up the chowder's clam flavor a lot. They seemed like a natural pair.

9:56 AM  
Anonymous melekler korusun final said...

very nice thank you!

1:56 PM  

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