Recipes collected from the BBQ Newsgroup

Viet-Acadian Salsa
Viet-Acadian Salsa
2 16Oz Cans whole peeled tomatoes
20 Cloves garlic
2 Jalapeno peppers, chopped
1 chipotle pepper, crumbled
2 Ribs celery
1 Medium yellow onion
8 Tbs nuoc nam
5 Tbs apple cider vinegar
4 Tbs Worcestershire sauce
2 Tbs sugar
2 Tbs black pepper
1 Tbs brown mustard seeds, crushed
1 Tbs paprika
1 Tbs ground hot red pepper, preferably dried tab
1 Tbs whole cumin seed
1 tsp oregano, crushed
1 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, enjoy--it's a hot one!
2 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.
3 Grind the cumin seed and add it along with the nuoc nam, 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.
4 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).
5 This should keep for between 1 and 2 weeks at 40F. The recipe makes between 1.5 and 2 quarts of salsa.
6 Posted to the BBQ List by Tom Solomon
Servings: 4
Recipe Type
Bbq List, Salsa, Cajun
Recipe Source
Source: Tom Solomon
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
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