One of my favorite things to make is Salsa. So many ask for my recipe, but I do it by taste, texture, spiciness and most of all my mood. Oh and of course, what I have on hand :) This time, I decided to make notes as to what I used and how much. But please use the ingredients as a base to start from. Would love to hear your variations and creations.
13 Roma Tomatoes
1 Large Yellow Onion
2 Bunches of Cilantro (leaves only)
5-6 Cloves of Garlic (minced)
3 tsp Kosher Salt*
2 1/2 tsp Ground Ancho Chiles
2 1/2 tsp El Yucanteco Chile Habanero Sauce
Yields approx. 6 cups
*Kosher Salt - I use this salt more than any other salt becuase it is additive-free and dissolves easily while providing flavor without oversalting because of it's large surface area.
Chipotle Peppers in Adobo Sauce
Aleppo Chili Peppers (Flakes)
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How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
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