Subject: Green Tomato Salsa
From: Unicorn (unicorn@indenial.com)
Date: Sun Nov 19 2000 - 03:39:26 EST
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F O O D F U N N Y
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Reader Ann Viola writes, "This was in the Good Food Magazine January,
1988 edition under Restaurant Bloopers."
Our three year old daughter was having a hard time choosing her dinner
in a local restaurant. To speed the process, our waitress asked,
"Would you like a hamburger patty?" Our daughter replied gently,"No
thank you,and my name is not Patty."
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "How to Cook Everything" by
Mark Bittman, Macmillan Publishing, 1998. It is available from
Amazon.com with this link:
http://www.amazon.com/exec/obidos/ASIN/0028610105/worldwiderecipes/
And a new edition which includes a searchable CD-Rom is available
here:
http://www.amazon.com/exec/obidos/ASIN/0764562584/worldwiderecipes/
Some of you may still have tomatoes on the vine and will need to pick
them before the first frost. Here is a tasty solution to the problem
of what to do with the ones that didn't have time to ripen.
Green Tomato Salsa
2 cups (500 ml) chopped green tomatoes
1 medium onion, finely chopped
3 - 4 cloves garlic, finely chopped
2 Tbs (30 ml) chopped cilantro (coriander leaves)
2 Tbs (30 ml) chopped parsley
2 Tbs (30 ml) lemon or lime juice
1 tsp (5 ml) sugar, or to taste
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste
Combine all ingredients and mix well. Serve chilled or at room
temperature. Will keep refrigerated for up to 1 week. Makes about 3
cups.
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