Garden-to-Kitchen Cooking Class Fall 2011
Garden Salsa Ingredients: 1 bunch green onions (or 2 cups onion, chopped) 1 bunch cilantro 1 28-ounce can diced tomatoes or 5 cups fresh tomatoes, chopped OPTIONALS: 1 teaspoon cumin, ground 1 teaspoon coriander, ground 1 teaspoon salt 1 teaspoon pepper 1 bell pepper, seeds removed 1 hot pepper, seeds removed 2 cloves garlic Directions: 1) Clean the green onions and the cilantro. 2) Trim the root ends from the onions and roughly chop both the green and white parts of the green onion. 3) Cut off the bottom 1/2 inch from the cilantro stem and discard any yellowing or brown leaves. Chop the cilantro, roughly. 4) In food processor, process all ingredients (including optional ingredients) to desired consistency.
Alp ine Ra nc h Crea tive Heal th & Ecolo g ica l Solu tions , I nc a 501(c) (3)
â€œCultivating sustainability and community through ecology, nutrition and the arts.â€?