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flavors and capabilities is by making basic salsas. mirta rodriguez of tijuana's sonoran seafood truck mariscos ruben says, "i only use about three different chiles [to make around a dozen salsas], and just use different techniques for each salsa." toasting dried chiles on a comal (flattop), taking care not
"adding some ground chile ancho is nice to color masa for tamales and empanadas," says mely martinez. fresh-ground chile powder can become the base of a salsa, for seasoning, making a hot sauce, or mixed with salt to rim the glass for micheladas, palomas, or margaritas. stored in a cool, dark place in...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes
and chicken – kodak with sausage, roasted peppers gate house nachos $ shredded chicken, house-made cheddar-jack sauce, corn salsa, candied jalapeños, pickled onions, sriracha sour cream and guacamole slider trio $ classic cheeseburger sliders with lettuce, tomato and onion sweet potato fries $ cinnamon
and chicken – kodak with sausage, roasted peppers gate house nachos $ shredded chicken, house-made cheddar-jack sauce, corn salsa, candied jalapeños, pickled onions, sriracha sour cream and guacamole slider trio $ classic cheeseburger sliders with lettuce, tomato and onion sweet potato fries $ cinnamon...
http://thegatehousecafe.com/happy-hour/