On Wed, 09 Jun 2021 13:29:33 -0400, Sheldon Martin >
wrote:

>On Wed, 9 Jun 2021 08:39:27 -0700 (PDT), bruce bowser
> wrote:
>
>>On Friday, October 30, 1992 at 2:21:38 PM UTC-5, harlon whitley 952-2342 wrote:
>>> Salsa Diaboligue
>>> ----------------
>>> Yield: 2 Cups
>>> 6 (3 pounds) ripe tomatoes, peeled and chopped coarse
>>> 1/4 cup each coarsely chopped red and yellow onions
>>> 2 shallots, chopped
>>> 1 3 1/2-ounce can pickled jalapeno peppers, chopped
>>> 1 teaspoon chopped fresh cilantro or ground coriander
>>> 1 teaspoon ground cumin
>>> 1 teaspoon salt
>>> 1 tablespoon fresh lime juice
>>> 1 ounce bull shot mix (see Note)
>>> NOTE: A bull shot is 4 ounces beef consumme' plus 1 1/2 ounces
>>> vodka.
>
>1 1/2 ounces of vodka is a wimpy bull. I add 6 ounces of vodka to 8
>ounces of V8 with the juice of 1/4 lemon.
>
>>I disagree. Its 1:1
>>
>>> Combine all ingredients in a large bowl. Let stand at least 1
>>> hour to allow all ingredients to blend.
>
>There is no singular salsa recipe. I prepare salsa verde from my
>garden every year, never the same twice; no measuring.
>Usually ripe Romas, bell peppers, diced Kirbys, curly leaf parsley, a
>small shake of cumen, and onion for mine, my wife doesn't like onion.
>I like a little olive oil and vinegar. I know it's done when my
>large bowl is full.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith