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boiling, or blending fresh tomatoes or tomatillos with a little water. there's no need to add salt, onions, garlic, or other seasonings unless you are sure you want those ingredients in 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
round chile cascabel at mexican or latinx markets in los angeles, chicago, new york, or other cities with mexican enclaves. any of these are wonderful in salsas, blending with milder dried chiles, or in traditional mexican recipes. you can find extensive guides to dried chiles online, like this one from...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes