Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Salsa - Salsa De Mojcajete
Famous Authors (View All Authors)
Mexican And Hispanic - Salsa -  Salsa De Mojcajete Post by :nileshkurhade Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1634

Click below to download : Mexican And Hispanic - Salsa - Salsa De Mojcajete (Format : PDF)

Mexican And Hispanic - Salsa - Salsa De Mojcajete

1 clove garlic, peeled
1-2 Hot chiles of your choice
2 tomatoes
cilantro to taste
salt


Roast chiles and tomatoes on a very hot comal (griddle). Place garlic in a mortar and crush; add chiles and crush; add tomatoes (Be careful. They will squirt juice everwhere if you don't break them carefully in the beginning.) and crush and stir to blend. Stir in chopped cilantro and salt to taste.

If you don't have a Mexican or Asian mortar, a blender will do the trick. Just don't over-blend.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - San Antonio Fiesta Salsa Mexican And Hispanic - San Antonio Fiesta Salsa

Mexican And Hispanic - San Antonio Fiesta Salsa
1/2 green pepper (large hunks) 1 medium yellow onion (cut in large hunks) 2 raw jalapenos (seeded and cut in thirds) 3 Tablespoons chopped fresh cilantro 1 can (15 oz.) whole tomatoes 2 cloves garlic Salt and Pepper to taste Drain tomatoes into blender. Add peppers, onions, jalapenos and cilantro. Blend under high speed until smooth. Add tomatoes and pulse until desired "chunkiness". Salt and pepper to taste. Goes well with tortilla chips or as a salsa with Mexican food.
PREVIOUS BOOKS

Mexican And Hispanic - Salsa -  Salsa De Chile Pasilla Mexican And Hispanic - Salsa - Salsa De Chile Pasilla

Mexican And Hispanic - Salsa -  Salsa De Chile Pasilla
4 Chiles pasillas 1 tsp. Dried oregano 1 tbl. Cooking oil 3 tbl. Olive oil 1 tbl. Wine vinegar 1 Salt to taste 1 Pepper to taste Soak pasillas in warm water to barely cover for 30 minutes. Puree chile and water. Add seasonings and mix well. Heat oil in skillet and cook puree 5 minutes, stirring constantly. Cool, then stir in olive oil and vinegar. Serve cold. Makes 1 1/2 cups.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT