Thursday, December 07, 2006

Salsa Picante

2 c Tomatoes, canned, with juice
1 sm Onion
2 Chile serrano
1 pn Sugar
Salt, to taste
Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot.


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