Small Bowl of Salsa Americana
(click to enlarge)

Salsa Americana


Chile   -   Salsa Americana
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
30 min
Must		 No-one seems to have any idea why this pickled salsa is named "American", but that has not hindered its popularity, particularly in sandwiches.

-------
6
6
4
-------
1-1/2
1
1
---
oz
oz
oz
---
c
T
c
-- Vegies
Carrots
Cucumbers (1)  
Onion
-------------
Water
Salt
Vinegar, white
Make   -   (30 min - 5 days pickling)
  1. Peel CARROTS and chop very fine - see Chopping.
  2. Peel CUCUMBERS and chop very fine.
  3. Peel ONION and chop very fine.
  4. Place Vegies in a saucepan with 1-1/2 cups water. Bring to a boil and simmer 10 minutes.
  5. Strain out Vegies - reserving water.
  6. Pack Vegies in a sterile jar, leaving a little room at the top.
  7. Add 1 cup Vinegar to Reserved Water. Fill the jar to cover the Vegies. Cap tightly and allow to cool.
  8. Refrigerate 5 days before using.
NOTES:

  1. Cucumbers:

      These should be a pickling type such as Kirby. Lacking those, Persians can be used. For details see our Cucumbers page.

  2. Chopping:

      You can chop the Vegies in a Mini-Prep Processor, or other chopping device, but take care you don't chop them to mush. For better control, cut small and uniformly with a knife before processing. Run them separately, and just a few one second pulses, scraping down the sides between, will do.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ajv_ameri1 220729 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.