From radiorlg@home.com Fri Sep 28 14:30:38 2001 Date: Fri, 28 Sep 2001 09:13:33 -0400 From: RisaG To: chile-heads@globalgarden.com Subject: Re: List Options - Was: Re: [CH] Irrelevant postings V8 #433 I agree. Here are two recipes I made yesterday. One is for salsa and the other is for a simmered sauce - both from Rick Bayless. Both delicious. * Exported from MasterCook * Essential Chopped Tomato-Serrano Salsa Recipe By : Rick Bayless's Mexican Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Chile-Heads Chiles Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz ripe tomatoes (2 med-small or 4 plum) 3 fresh serrano chiles (to 5) -- stemmed 12 lg sprigs cilantro 1 lg clove garlic -- peeled & finely chop 1 small white onion 1 1/2 tsp fresh lime juice 3/4 tsp salt (about) Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finey dice the flesh by slicing it into roughly 1/4 inch thick pieces, then cutting each slice into small dice. Scoop into a bowl. Cut the chiles in half lengthwise (wear gloves if your hands are sensitive to their piquancy), and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, butit will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16 inch thick, stems and all, working from the leafy end toward the stems. Scoop into the tomato mixture, along with the optional garlic. Next, finely dice the onion with a knife, scoop it into a small strainer, then rinse it under cold water. Shake to remove excess water and add to the tomato mixture. Taste and seaon with lime juice and salt, and let stand a few minutes for the flavors to meld. Makes 2 cups. - - - - - - - - - - - - - - - - - -