homemade Salsa

Salsa

Ingredients:

1 bunch cilantro
4 med. Jalapeno peppers
2 lg. carrots
2 to 3 stalks celery
1 lg. red onion
1 bunch green onions
2 bunches radishes
4 to 6 med. tomatoes
2 (1 lb. 13 oz.) cans whole tomatoes
1 tsp. salt
2 tbsp. sugar
2 tbsp. tamale spice
2 tbsp. med. chili powder
1 jigger red wine vinegar
1 jigger white wine vinegar
1 jigger tequila
1 tbsp. Mexican oregano

( I skipped the tequila and the tamale spice, and the jalapenos, and did the optional regular green peppers -
cause I am a wimp when it comes to spicy. )

Procedure

Using a steel blade in a food processor, chop the vegetables and place in a large bowl. Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin.

(Optional: Add one large bell pepper (red, green or yellow, chopped medium fine.)

Tucson Eggs Benedict

Tucson Eggs Benedict

Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa

Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste

Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed

Procedure

For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.

For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.

For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.

Makes 4 servings.