Salsa 101
Basic Marsala Salsa
Today I’m going to talk about salsa. I make a handful of different kinds, but they all share one thing: fresh ingredients. In my opinion, each variety has its specific use and dish to complement. The yummy part about this one is the roasting of the veggies. Not only is it crucial to the flavor, but it makes the kitchen smell delicious. My husband loves the smell of burnt tomatoes and chiles for the salsa.
Use this recipe for for tacos, quesadillas, or chips.
You will need:
3 ripe tomatoes
3 to 5 serrano chiles (depending on the level of spiciness desired)
1 clove of garlic
Salt to taste
Place the tomatoes and serranos on a hot skillet to toast/char, turning several times until the skin is burned and the veggie is soft (15-20 minutes approximately). Some pieces will be done before others, depending on size. Place them in a blender with the garlic, salt, and about a quarter of a cup of water. Blend until pulverized. Serve and enjoy immediately. Try not to eat it by the spoonful.
Today I’m going to talk about salsa. I make a handful of different kinds, but they all share one thing: fresh ingredients. In my opinion, each variety has its specific use and dish to complement. The yummy part about this one is the roasting of the veggies. Not only is it crucial to the flavor, but it makes the kitchen smell delicious. My husband loves the smell of burnt tomatoes and chiles for the salsa.
Use this recipe for for tacos, quesadillas, or chips.
You will need:
3 ripe tomatoes
3 to 5 serrano chiles (depending on the level of spiciness desired)
1 clove of garlic
Salt to taste
Place the tomatoes and serranos on a hot skillet to toast/char, turning several times until the skin is burned and the veggie is soft (15-20 minutes approximately). Some pieces will be done before others, depending on size. Place them in a blender with the garlic, salt, and about a quarter of a cup of water. Blend until pulverized. Serve and enjoy immediately. Try not to eat it by the spoonful.
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