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A few years back, the Statesman printed both the red and green sauce recipe's . I cut them out, but could not find them the last time I looked in my file.
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re: hipy
Hipy - did you find it?
I found it two places; on the statesman, it is in the archives for $5. Otherwise, you can try this one:
http://www.jaybones.com/recipes/tomat...Here is the statesman info:
Trudy's salsa fans see red - and green
Author: Diane Howard AUSTIN AMERICAN-STATESMAN
Date: July 7, 1993 Publication: Austin American-Statesman Page Number: C1 ${ Word Count: 485-
re: clepard
HECK YEAHHHHHH thanks so much clepard!! Here I bought it and will share for all!
Red Table Sauce
1 1/2 pounds sauce tomatoes (very soft fresh tomatoes)
2 large fresh jalapenos
1 1/2 cups canned tomatoes
Dash granulated garlic
Dash pepper
Salt to taste
1/2 cup chopped, peeled firm tomatoes
2 teaspoons chopped cilantro
1 tablespoon chopped green onion
2 tablespoons chopped yellow onion
Bring a large pot of water to boil. Place sauce tomatoes in water and boil until the skins just begin to break. Remove tomatoes from water, draining before peeling away skin. Set aside. Remove stems from jalapenos before adding jalapenos to boiling water. Boil for 20 minutes. Remove jalapenos from water and drain. Set aside.
Place peeled tomatoes in a large bowl. Add canned tomatoes, garlic, pepper, salt. Gently blend together. Quickly cool the sauce in an ice bath or freezer. Chop jalapenos and add with other chopped vegetables just before serving (this maintains their fresh crispness). Makes 1 quart.
Green Table Sauce
1 1/2 pounds tomatillos, shucked
Scant 1/2 pound sauce tomatoes
2 large fresh jalapenos
Dash pepper
Dash granulated garlic
Salt to taste
1 teaspoon diced green onion
2 teaspoons chopped cilantro
2 tablespoons diced yellow onion
Place the shucked tomatillos and sauce tomatoes in a large pot of boiling water. Boil several minutes or until you can easily indent the surface of the tomatillos with your finger and tomato skins begin to break. Remove tomatillos and tomatoes from water and set aside. Remove stems from jalapenos and place jalapenos in boiling water. Simmer for 20 minutes. Strain off water before placing tomatillos and tomatoes in large bowl. (Removing tomato skins is not necessary.) Add pepper, garlic and salt and blend well. Quickly cool the sauce in an ice bath or freezer. Just before serving add diced jalapeno, green onion, cilantro and yellow onion. Makes
approximately 2 cups.
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