Mexican salsa: Guacamole, Salsa verde, Salsa roja, and Salsa Bandera

Mexican salsa: Guacamole, Salsa Verde, Salsa roja, and Salsa Bandera

Guacamole
Ingredients:
Avocado
Tomato
Onion
Cilantro
Lemon

Step 1) Peel avocados, cut up everything, and put in a bowl.

Drizzle with lemon fresh squeezed lemon season with Celery salt for that Chef Louie taste.

Step 2) Mash with fork and you are good to go.

Salsa Verde

Ingredients

Tomates (little green tomatoes)
Onion
Chile Serano
Cilantro
Garlic

Step 1) Peel and wash tomates. Cut onion into fourths.

Step 2) Boil tomates, onion, chiles, and garlic for 25-30 minutes. Once it starts boiling, turn down the heat to a little below medium.

Step 3) Separate the water and let the ingredients cool. Add ingrediants to blender. Blend and then add cilantro and celery salt. Add water if necessary, but you don’t want watery salsa. Don’t blend in all the water!

Salsa Roja

Ingredients

Jitomate (red tomato)
Chile de arbol (dry red pepper)
Onion
Garlic
Bayleaf

Step 1) Take off tails of chiles and add to pot with rest of ingredients

Step 2) Boil ingredients for 25-30 minutes. Once it starts boiling, turn down the heat to a little below medium.

Drink beer while you wait.

Step 3) Let it cool and take it out the bayleaf. Separate the water.

Step 4) Add ingredients and season with a little bit of Mexican oregano and celery salt.

Salsa Bandera aka Pico de Gallo

Ingredients
Jitomate (red tomatoe)
Onion
Chile Jalapeño
Cilantro

Step 1) Dice up the ingredients. Optional to season with lemon, salt and pepper.

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Summary
Recipe Name
Mexican Salsa Guide
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