I've been a cookbook collector for years, but I recently inherited more cookbooks than I'll ever have opportunity to use. Sooooo...I decided I'm going to start trying out some of these recipes. Come join me and we'll see where this leads. ;-)
The discovery of a new dish does more for the happiness of mankind than the discovery of a star. -- Anthelme Brillat-Savarin --
1 to 4 jalapeno peppers, seeded and finely chopped (I used 2 large ones - 1 with the seeds and all 1 without)
1 tablespoon olive or vegetable oil (I used olive oil - regular - NOT EVOO)
1 tablespooon vinegar
1 teaspoon ground cumin
1 teaspoon salt
1 garlic clove, minced (I'm a garlic lover so I used 3 good-sized cloves)
In a bowl, combine all ingredients; mix well. (I just dumped it all in my food processor and let it whirl for a few seconds - no need to wear yourself out with the chopping!) Let stand for about 1 hour. Serve at room temperature. Cover and store in the refrigerator for up to 1 week.
Yield: 3-1/2 cups
submitted by Myra Innes, Auburn, Kansas
Okay...this turned out really yummy, so I made several batches...even canned some for future use. I also made one batch without using the food processor, which allowed for a more chunky finished product. Both were delicious!
According to the cookbook, it is good served as a topping for grilled chicken breasts. I think I'm going to have to try that too.
Mine was fairly mild, so if you like it spicy you may want to add more jalapeno than I did. I probably will next time.
This is SOOOOOO easy, I may never buy salsa again! You really need to try this...