Mexican salsa: Guacamole, Salsa Verde, Salsa roja, and Salsa Bandera
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.
Tomates (little green tomatoes)
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!
Jitomate (red tomato)
Chile de arbol (dry red pepper)
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
Jitomate (red tomatoe)
Step 1) Dice up the ingredients. Optional to season with lemon, salt and pepper.
Amazon Cuisine Choló cookware list