![]() ![]() Simmer Until Perfectīring it to a boil and then reduce the heat to low. This step is important to develop the flavor of the salsa and helps bind it. To fry it you just pour it into the hot oil. Once the salsa is blended, you are going to fry it in 2 tablespoons of hot cooking oil. The salsa sticks to tortilla chips better when it has a little texture. Then blend for about 30 to 45 seconds until it is fully blended but still has a coarse texture. The easiest way to get it started it to pulse the blender 5 or 6 times until the blades start to catch. You want a full-bodied slightly chunky tomato salsa. Most of the time you won’t have to add any. Put all of the ingredients in your blender. Adding the tomatoes first makes it much easier to blend.ĭo not add water unless it won’t blend and then only add 2 tablespoons of water at a time. You just need smaller pieces so that it is easier to blend without adding water. You need to chop the ingredients before adding them to the blender. Whhhaaattt? Lime juice throws off the balance of flavors by overpowering the flavor of the tomatoes. But, if you prefer your salsa with lime try adding the juice from only one lime at a time until you get it perfect. You’ll notice that there aren’t any limes in the recipe. Homemade salsa starts with fresh ingredients. The fresher they are the better the results.
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