Several Salsa Recipes

by on October 6, 2014 » Add the first comment.
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Salsa Fresca no Caliente (not hot)

Minced:
Pineapple
Red bell pepper
Red onion
Salt, lime juice, cilantro
One pepper the following peppers (in order of heat) Anaheim, Jalapeño or Serrano

Salsa Fresca Caliente (Medium) Tomatillo Salsa

Six Tomatillos
– Remove husk, rinse, and plop into a not skillet with 1/4 cup of water
After three minutes rinse under cold water to stop cooking process
Add two jalapenos
Blend all together
Mix in with cilantro and chopped (or minced) onion
Refrigerate for an hour – keeps for several days

Salsa Fresca muy Caliente (Hot)

Sear tomatoes and garlic in hot cast iron pan
Add Dried chili negro placia – Alternate: Dried ancho chilies
Arbol chilies (dried)
Add bottle of beer
Mexican oregano, cumin and salt
Mix in with cilantro and chopped (or minced) onion
Refrigerate for an hour – keeps for several days

Organic A-1 Sauce

– Chop and sweat one onion
– Add one clove garlic
– Add one dried chili negro plancia
– Add one tablespoon tomato paste, and blend

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