On Wednesday, June 9, 2021 at 12:29:41 PM UTC-5, Sheldon 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.
>
You can't make salsa verde from red (rojo) tomatoes.
>
--Bryan