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Chi Chi's Salsa
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of Tabasco sauce
1 can (14 oz.) stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add Tabasco to taste. Cool and refrigerate in tightly covered container.
Chef's Note: Use within a few weeks or freeze it up to 6 months.
“Confectionary is the poetry of epicurism it throws over the heavy enjoyments of the table the relief of a milder indulgence, and dispenses the delights of a lighter and more harmless gratification of the appetite.”
-- The Complete Confectioner, Pastry-Cook, and Baker’
Calvados is an apple brandy made by distilling apple cider and aging in oak casks for 2 to 5 years or more. Calvados is made in Calvados, Normandy, France, and dates back at least to the 16th century. It is an excellent brandy to use in cooking, especially in chicken dishes and desserts.
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