Side Pannel
Viet-Acadian Salsa
Ingredients List
- 2 16Oz Cans whole peeled
- -tomatoes
- 20 Cloves garlic
- 7 Jalapeno peppers
- 2 Ribs celery
- 1 md Yellow onion
- 8 tb Nuoc mam
- 5 tb Apple cider vinegar
- 4 tb Worcestershire sauce
- 4 tb Sugar
- 1 tb Paprika
- 1 tb Ground hot red pepper,
- -preferably dried tab
- 1 tb Whole cumin seed
Directions
Here's a salsa recipe I've been playing around with for about a month or
so. Originally, I wanted to "wrap" a salsa around a core of nuoc cham, with
a hint of a Cajun hot sauce thrown in for good measure. The end result was
a bit of a hybrid, but it seems to have worked out fairly well. Anyway,
enjoyit's a hot one!
Peel (if necessary) and coarsely chop the tomatoes. Place in a saucepan.
Add coarsely chopped onion, celery, and jalapenos. Peel and finely dice the
garlic, add half now and reserve the other half.
Grind the cumin seed and add it along with the nuoc mam, vinegar,
worcestershire, paprika, ground red pepper, and three tablespoons of sugar.
Bring to a gentle boil, reduce to a moderate simmer, and cook for 25-30
minutes, or until desired thickness is achieved.
Now, about 5 minutes before the salsa is done, fry the reserved garlic in a
little oil until it is crispy and golden. Remove the salsa from heat, add
the fried garlic with one tablespoon of sugar, and stir occasionally until
the salsa cools (stops steaming).
This should keep for between 1 and 2 weeks at 40 degrees F. The recipe
makes between 1.5 and 2 quarts of salsa.
so. Originally, I wanted to "wrap" a salsa around a core of nuoc cham, with
a hint of a Cajun hot sauce thrown in for good measure. The end result was
a bit of a hybrid, but it seems to have worked out fairly well. Anyway,
enjoyit's a hot one!
Peel (if necessary) and coarsely chop the tomatoes. Place in a saucepan.
Add coarsely chopped onion, celery, and jalapenos. Peel and finely dice the
garlic, add half now and reserve the other half.
Grind the cumin seed and add it along with the nuoc mam, vinegar,
worcestershire, paprika, ground red pepper, and three tablespoons of sugar.
Bring to a gentle boil, reduce to a moderate simmer, and cook for 25-30
minutes, or until desired thickness is achieved.
Now, about 5 minutes before the salsa is done, fry the reserved garlic in a
little oil until it is crispy and golden. Remove the salsa from heat, add
the fried garlic with one tablespoon of sugar, and stir occasionally until
the salsa cools (stops steaming).
This should keep for between 1 and 2 weeks at 40 degrees F. The recipe
makes between 1.5 and 2 quarts of salsa.
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