Search Results for: Seeds of a kind used for sowing
, dried, roasted, or smoked. you're unlikely to find that kind of variety in the u.s., but your local supermarket or mexican market, depending on where you live, should have at least a few types for you to work with. and with some basic knowledge of the techniques shared by mexican cooks throughout 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. there are plenty of youtube tutorials on these techniques...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes