Mexican Salsa Verde Cruda &
Indonesian Ginger Sambal

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            FOOD FUNNY
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Here's another from Rosemary Zwick:

Customer: "I'm sorry, waiter, but I only have enough money for the bill.
I don't have anything left over for a tip."

Waiter: "One moment, sir, and I'll add up the bill again."

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            TODAY'S RECIPES
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I decided it was time for a change of pace from our standard
weekly format, so this week I'm going to send you nothing but
condiments.

"Salsa verde cruda" simply means "raw green sauce" in Spanish,
and this classic Mexican table sauce is great on meats, seafood,
poultry, and as a dip for crispy tortilla chips.

Salsa Verde Cruda

1/2 lb (225 g) tomatillos, husked, rinsed, and coarsely chopped
1 small onion, coarsely chopped
2-4 green chile peppers such as jalapeño or serrano, coarsely chopped
1-2 cloves garlic, chopped
3-4 sprigs cilantro (coriander), chopped
Salt to taste

Combine all the ingredients in an electric blender or food processor
and process until a coarse, slightly chunky sauce is produced,
adding a little water to loosen it if necessary. Makes about 2 cups (500 ml).

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This fiery Indonesian condiment is used in small quantities with
just about any meat, poultry, or seafood dish. I like to stir some
into fried rice and noodle dishes.

Indonesian Ginger Sambal (Sambal Cuka)

A 1/2-inch (1.5 cm) piece fresh ginger, peeled
6-8 fresh or dried hot chile peppers such at Thai bird or hontaka,
seeds removed if desired
3 Tbs (45 ml) white vinegar
2 tsp (30 ml) brown sugar
Salt to taste

Combine all the ingredients in an electric blender or food processor and
process until smooth. Makes about 1/2 cup (125 ml).
Received on Mon Mar 26 09:10:52 2007