On Sat, 19 May 2007 21:26:16 -0700, sf magnanimously proffered:
>On Sat, 19 May 2007 15:05:32 -0700, "Mitch Scherer" <[email protected]>
>wrote:
>
>>Cilantro will make it taste like salsa. Bell peppers will make it taste
>>like garbage.
>
>Bell peppers are found in canned stewed tomotoes, not fresh salsa.
Au contraire! After spending a lot of time travelling throughout
Mexico and Central America (and living in Costa Rica), I can tell you
that fresh salsas are made with whatever is in season and that quite a
number of them contains capsicums (Bell Peppers).
My family's favourite fresh homemade salsa is made with red and yellow
(provides a "smoky" taste) capsicums , chilli peppers, tomatoes,
cucumber, onion, garlic, celery leaves, coriander leaves, lemon juice,
sugar, salt, pepper and, if needed, a few drops of Tabasco Sauce and
more coriander leaves on top at the last moment. I usually chop
everything by hand andI make it at least 12 hours before it's to be
served. But it's worth all the effort.
--
una cerveza mas por favor ...
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