Now blend in cream, lightly whipped, then the 3 egg whites, stiffly beaten, and finally the almonds. Refrigerate until set. Remove from pan to serve. Back to the Index Mexican Salsa 3 tomatoes 6 jalape o peppers 3 cloves garlic 1 tbls. Adjust flavor and heat by adding more of the above ingredients.
Trim stems from jalape o peppers.
Place peppers in jar and add spices. Place lid on jar and let cool, making sure jar seals properly. Peppers will be ready to eat in 3-4 weeks. Make a syrup of sugar and vinegar and bring to a slow boil. Cook until sugar disolves.