Recipe Categories
Tex Mexican
TexMex Sauces
Red Green & Chipotle Sauces

James's Salsa Verde

4 Serrano's chopped
4 large green onions chopped
1tbs minced onion
1 tbs heaping chopped parsley
1/2 cup lards
Salt & pepper

Combine the peppers, onions, parsley and tomatoes with cold water just to cover. Bring to a boil; reduce
heat to low and cook until tomatoes are tender. If needed add water a little at a time. When done press
through a colander or coarse sieve. Heat lard in skillet, add tomato mixture and cook over low heat
for 15 mins. stirring frequently, add salt and pepper. Store in covered glass jar, makes about 11/2 cups.

Prehistoric Food

Have you ever wondered what people ate before recorded time? Just like what people eat now, it depended on what plants and animals were available to them. According to archeological evidence, some prehistoric people dug wild onions and radishes and searched for wild squash, cabbage, mushrooms, and waterlily seed to eat. They also ate some insects, raw. Certain tasty insects became extinct from being overhunted (or overeaten?).