Culinary school...again
Christina spoke with the culinary school admissions rep today and it looks like I'm going to schedule a verbal/ writing exam to verify my elligibility. The next start-up date is September and that gives me enough time to get everything in order and try to get grants for the extra 6k that isn't covered by the GI Bill. I can pay a few hundred into
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good luck on culinary school. which one you thinking about attending? i went to Johnson and Wales for a year, just not for me. it provided an excellent education for anyone serious about this as a career.
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6 - 8 Medium/ Large Toms
1 Medium Onion
2 Medium Garlic Cloves
1 Serrano Pepper
1 Jalapeno Pepper
1 Habenero Pepper (Orange for color)
1 Anahime Chili
1/2 - 3/4 Lime
3 TBS Cilantro
2 TBS Cider Vinegar
1 TBS Olive Oil
1 TSP Kosher Salt
I usually chop my Toms first and rinse and strain them to remove the seeds. I dice my onions and mince the peppers, leave the Anahime a little bigger...it's got good color and is a bit more mild than the others.
I add seeds and all from the peppers because I like HOT salsa and the seeds are where you get most of your heat.
The salsa is good fresh but best after 2 days in the fridge, the acids from the Toms break down and meld everything together...it's gonna be hot though so depending on your taste you might want to add more Toms or maybe cut down on your peppers.
Matt
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