On Wed, 9 Jun 2021 20:55:29 -0500, Hank Rogers >
wrote:

>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.
>
>
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith