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Famous Salsa
2 cans (14.5 oz. each) cans stewed tomatoes
1/2 onion, finely diced
1 tsp. minced garlic
1/2 lime, juiced
1 tsp. salt
1/4 cup canned sliced green chilies, or to taste
3 Tbsp. chopped fresh cilantro
Place the tomatoes, onion, garlic, lime juice, salt, green chilies, and cilantro in a blender or food processor. Blend on low to desired consistency. Yield: 16 servings
“You will never get out of pot or pan anything fundamentally better than what went into it. Cooking is not alchemy; there is no magic in the pot.”
Martha McCulloch-Williams (1913)
Capers are the pickled, unopened flower buds of a Mediterranean bush and have been used as a seasoning and condiment since ancient Roman times. Capers grow wild throughout the Mediterranean area, both in Africa and Europe. The young flower buds are picked daily, early in the morning, allowed to wilt for for a few hours, and then placed in vinegar, salted white vinegar or dry salted. Capers have a sharp, pungent, salty sour taste.
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