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your salsa. you can freeze this mixture or keep it in the fridge for a couple of days. if you want to make salsa from scratch any time of the year, canning your own tomatoes is a good idea, and when you have tomatoes that are unripe, stiff, and flavorless, lacto-fermentation can bring out some flavor
pepper used in oaxacan cuisines. chile jalapeno and chile serrano are ubiquitous, and the standard chiles for adding spice to a salsa verde. these two can be roasted, blackened, grilled, boiled, fried, or used raw to attain various levels of heat, flavors, and textures in salsas. but a warning: be prepared...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes