Salsas recipes

Gazpacho Salsa 1

Course : Salsas
Serves: 2

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Ingredients:

1/4 large Cucumber

1 large Ripe tomato

1/2 medium Red onion

2 cloves Garlic

1 medium Poblano chili

1/2 medium Sweet red pepper

1/2 medium Sweet yellow pepper

2 medium Tomatillos -- husked and rinsed

2 tablespoons Chopped cilantro

2 tablespoons Extra-virgin olive oil

1 tablespoon Imported Spanish sherry -- vinegar

1/4 teaspoon Salt to taste

Preparation / Directions:

Cut all the vegetables into 1/4-inch dice and mix them together with the remaining ingredients. Let sit at least 1 hour in the refrigerator. Strain off some of the excess juice before serving. Makes about 2 cups. Chef Mark Miller writes in his book, 'Coyote Cafe', 'It's important to keep the vegetables cold and crisp (don't salt them), and to remove some of the excess tomato juice. Gazpacho salsa goes great with grilled fish and on eggs fo

Gazpacho Salsa 1

Ingredients:

Preparation / Directions:

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