Bryan Simmons wrote:
> 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
>

Sure he can. Popeye just gives it a generous squirt of green food
coloring plus a generous amount of spinach and crystal palace.