Johnny Eck
“My Picture is Worth 500 Words”
Download standard podcast mp3 file – Episode 93
Johnny Eck Photo Album Website
Fred Bloodgood “Pitching on the Physick Opera” article
Tex-Mex Salsa
1 can (15oz-28oz) Stewed Tomatoes
1-3 Tb Canned Jalapeño Peppers (reserve can liquid and add to adjust heat to taste)
Salt
Fresh Cilentro, coarsely chopped (if available)
Use a food processor to make this very quickly. Put in Jalapeños and process with the regular knife processor blade just a second. Reserve the liquid from the jalapeno can for extra “heat” if desired, adding to taste at the end. Add the can of stewed tomatoes, including liquid, a bit of salt if desired, and a few sprigs of cilentro, and process 2-3 seconds more. You might have to process the tomatoes in two parts to keep the processor from overflowing. Done! Serve with tortilla chips.
This stuff costs so little but it makes a gratifying impression. If you want to make an even more memorable impression on your guests, do as almost every restaurant I know does: bring out a huge basket of chips and teeny tiny little cups of salsa. Then, when your guests can’t even fit the chips into their tiny cups, bring out generous bowls of salsa and watch them smile.
pdf file $4
