| Our favorite authentic Mexican salsa is one of the | | | | softened and releases a toasty smell. DO NOT BURN. |
| best fresh salsa recipes we have ever tasted. Make | | | | If you burn, throw it out as it will be bitter. When you |
| this to go with warm chips and homemade enchilladas. | | | | can handle, break it into pieces & remove the |
| Keep in mind that this Salsa Recipes is hot, but for a | | | | stem and seeds. Place the chile pieces in a cup of |
| more mild sauce, remove the pepper's seeds and | | | | boiling water and let steep for 20 minutes. Meanwhile |
| viens. So tasty! As a healthy alternative, serve this | | | | prepare your tomato by removing the charred skins |
| Homemade Salsa with triscuits for a low calorie treat | | | | and squeezing out the seeds. Chop the onion. Remove |
| your whole family can enjoy! | | | | the charred skin from the chiles, leaving a little skin and |
| - 6 Tomatoes, charred or broiled Until skin blisters | | | | seeds. Place passillas into a food processor with 2 tbl |
| - 1 medium Onion, chopped coarse | | | | of water. Purée for 20-30 seconds. Add the |
| - 1 Dried passilla chile | | | | tomato pieces, onion pieces and serrano chiles with |
| - ¾ serrano chiles,charred Skined | | | | some seeds. Roughly purée, using off/on |
| - 3 tablespoon cilantro | | | | pulses. Simmer the salsa in a 2 quart saucepan for 10 |
| - Salt to taste | | | | minutes to remove the raw flavor. Place the salsa in a |
| Toast the passilla chiles in a heavy skillet until it is | | | | bowl and allow to cool. Stir in salt to taste and cillantro. |