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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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May
22, 2004
- Issue 113
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Ole'
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Salsa
de Tomatillo (Green Tomato Sauce)
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Ingredients: |
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1-10 oz. can
Mexican green tomatoes, drained
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1 Tblsp. finely
chopped white onion
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1/2 clove garlic
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2 or more canned
seranno chilies, chopped
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1 tablespoon
green cilantro, chopped
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salt to taste
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Directions: |
Thoroughly mix all
ingredients, mashing the green tomatoes, or whirl very briefly
in a blender or food processor. Serve in a bowl or gravy boat.
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Salsa Criolla
(Creole Sauce)
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Ingredients:
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- 2 medium onions, finely chopped
- 3 medium tomatoes, finely chopped
- 1 fresh hot green pepper, seeded
and finely chopped
- 1 clove garlic, chopped
- 2 tablespoons finely chopped
parsley
- Salt, freshly ground pepper
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
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Directions:
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In a bowl, combine the
onions, tomatoes, pepper, garlic, and parsley, mixing lightly.
Season with salt and pepper. In a small bowl beat together the
oil and vinegar with a fork, then poor the mixture over the
vegetables. Stir to mix. |
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Salsa de
Choclos (Sweetcorn Sauce)
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Ingredients:
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2 cups sweetcorn
kernels, if using frozen corn, thaw thoroughly
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1 cup milk
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1 teaspoon sweet
paprika
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salt, freshly
ground white pepper
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1 or two eggs,
lightly beaten
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Directions:
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In a blender or food
processor combine the corn, milk, sweet paprika, salt and
peper and reduce to a smooth puree'. Pour into a saucepan
and cook, stirring constantly, over low heat for 5 minutes,
or until the mixture is well blended. If necessary, thicken
the sauce by stirring in 1 or 2 eggs, lightly beaten, and
cooking over low heat, stirring, until the sauce is thickened.
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