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July 2, 2003

Salsa Recipe(s)

I thought George's "distributed recipe book" was a great idea, so here is my contribution, a salsa recipe given to me by some friends from my days in grad school at Purdue.

Red Salsa:

Put all of the ingredients in a blender and mix (I usually use the "blend" or "chop" settings) to ensure the flavors mix nicely. The salsa usually tastes better if you refrigerate it for a couple of hours before serving, but it's ready to eat right away. You can also substitute tomatilloes for the roma tomatoes for a nice, mellow salsa. The amount of jalapenos is, of course, optional depending on your tolerance for spiciness, but I usually find that using four works best.

Posted by chuck at July 2, 2003 11:44 PM

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Sounds great, Chuck!

Posted by: George at July 3, 2003 2:01 PM

I wanted you to know that I made your salsa...and it was GREAT! My only question is do you drain the juice out of the tomato first? The salsa had a great flavor, but I think it was a bit too watery?
Thanks, Jess

Posted by: Jessica at September 28, 2003 3:07 PM

Glad you enjoyed the recipe. I don't usually specifically drain the tomatoes, but I think that when I chop them, sometimes I'll take out some of the pulp.

Now that I think about it, I remember having a similar problem with the salsa being a little watery. Draining might be a good solution.

Usually when I'm making this recipe, I'm in such a rush (on my way to a party or whatever) that I don't think too carefully about it.

Posted by: chuck at September 28, 2003 4:14 PM

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