"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Salsa Recipe

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This recipe for Salsa, by , is from Mangia with the Buriani's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lance Buriani


4 medium tomatoes cut into quarters
1 garlic clove
1/3 onion
2 Pasilla chilies blackened over the stove or broiled
The skin of 1 blackened jalapeņo pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
Chicken bouillon to taste
Chopped cilantro
Finely chopped onion

Blacken pasilla and jalapeņo peppers over a gas burner or in the broiler until black and charred on all sides. Cut open the pasilla peppers and remove the seeds and veins, but leave the blackened skin on. Using a knife scrape the blackened skin off the jalapeņo and put with cleaned pasilla peppers. Place peppers, tomatoes, onion, and garlic into a blender and blend. While it blends add the onion powder, garlic powder and pepper.
(slowly add the chicken bouillon to taste, but it takes more than you think, so add a little bit at a time and taste, and continue adding to desired seasoning).
After the salsa is blended and seasoned, mix by hand or just a couple quick pulses in the blender,the additional chopped cilantro and finely chopped onion.
Store refrigerated in an air tight container for up to a week.




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