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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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August 10, 2002 - Issue 67 |
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Salsa |
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The
original Nahautl word for sweet green peppers was chilli. The Spaniards
changed the spelling to chile, and in turn the English and Americans
used chili. Although chili was once limited to green pepper, it is
now used as a generic title for all peppers, etc. In Mexico, there
is endless variety ranging through all degrees of hotness from the
sweet chili ancho to the small hot brown chili piquin. Many varieties
are canned. Where these are not available, various peppers found in
the U.S.A. may be substitued, such as small red Italian peppers; or
chili powder, to taste, with a dash of Tabasco sauce for zest. Making your own tortilla chips: You can try this with a variety of tortillas,
whole wheat, flour, or blue corn. All of these salsa recipes taste better if prepared at least hour ahead of time and refrigerated. |
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Ingredients:
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Directions: | |
Mix all ingredients together in a large bowl, cover and chill before serving. |
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Ingredients:
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Directions: | |
Combine tomatoes, chiles, onion and cilantro in a bowl. Mash garlic with salt to make a paste. Stir garlic paste into tomato mixture. Cover and allow to stand for two hours before
serving to blend flavors. Serve at room temperature. Makes about 2-½
cups. |
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Ingredients:
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Directions: | |
In a six-quart pot of boiling water, blanch
tomatoes, drain and cool under cold water. Peel and coarsely chop. Return
chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from
top of tomatoes and reserve, if you'd like, for another use. Do not
overcook and allow tomatoes to remain chunky. In two quarts of boiling salted water, add
chopped bell peppers, celery, jalapenos, garlic, green chilies and cook
until all ingredients are tender. Drain and add vegetables to tomatoes.
Add salt, oregano, black pepper and cilantro.
Simmer gently for 15 minutes. Hot pack the salsa in clean pint jars. Follow
manufactures suggestions on preparing the lids and jars for proper sealing.
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Ingredients:
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Directions: | |
Cut tomatos into wedges and slice crosswise
into thin slices.The tomatillas nees to be cooked for best flavor. Boil
them for 5 minutes, or roast them, husk on, in a medium-hot frying pan,
turning often, until the flesh is tender (about 10 minutes). |
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Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107. | ||
Canku Ota is a copyright © 2000, 2001, 2002 of Vicki Lockard and Paul Barry. |
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The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the |
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Copyright © 1999, 2000, 2001, 2002 of Paul C. Barry. |
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All Rights Reserved. |