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Title: Spicy Salsa for Southwestern Marinated Beef
Categories: Beach Salsa
Yield: 4 Servings
| 2 | tb | Butter |
| 1 | ts | Garlic -- chopped |
| 1 | md | Onion -- chopped |
| 2 | Scallions -- chopped | |
| 1 | Jalapeno chile pepper -- | |
| Minced | ||
| 1 | ts | Fresh basil -- chopped |
| 6 | Tomatoes -- chopped | |
| 1/2 | c | Dijon mustard -- country |
| Style | ||
| 2 | qt | Chicken stock -- low salt |
In a medium large saucepan place the butter and heat it on medium until it has melted. Add the garlic, onions, scallions, jalapeno Chile pepper, basil, and tomatoes. Cover the panwith a lid and cook the ingredients for 5 minutes.
Add the country Dijon mustard and stir it in. Cook the ingredients for 3 minutes.
Add the chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer the ingredients for 1 to 1-1/2 hours until a thick but pourable sauce consistency is achieved. Makes 2 cups.
Stromquist and Stromquist (1990), Southern California Beach Recipe. Sante Fe, NM: Tierra Pubs.
Recipe By : Julian Drummond. Coral Cafe, Redondo Beach at the Sheraton
Date: Wed, 21 Aug 1996 16:34:13 ~0700 (
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