3/4/2024 0 Comments Salsa macha mexicanaTraditionally, all ingredients are chopped quite finely and similarly-sized to allow the flavors to unify. Serranos are actually typical to this salsa, but I prefer the bright front-of-the-mouth bite of jalapeños instead. Finely chop or mince the jalapeño strips and toss them in the bowl. Holding the jalapeño upright, slice down the sides of the chile removing the flesh until only the stem and attached seeds remain. Plum tomatoes make an excellent choice here because of their naturally firmer flesh. Remove the core and seeds from the tomatoes and dice the flesh.
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