Heads up, folks.
This salsa roja is da bomb.
I'm making it for my chiles rellenos.
It's intense.
It's complex.
It's complicated.
Deep, deep flavors.
It's wonderful.
I'm making it for my chiles rellenos.
It's intense.
It's complex.
It's complicated.
Deep, deep flavors.
It's wonderful.
in a large dry skillet over medium heat
until they change color a bit, about 2 minutes.
Turn heat to low and simmer for about 15 minutes.
Cool.
And you get this nice thick lovely salsa.
garlic cloves, and cilantro.
Drizzled with olive oil and seasoned with salt and pepper.
layered, exquisitely intense sauce.
It's almost like chocolate.
And it's a wonderful accompaniment
to a lovely chile relleno.
Once again, trust Rosie on this.
Make this sauce.
Use it with burritos, enchiladas, tacos or as a dip for tortilla chips.
You'll be glad you did.
And a little bit goes a long way.
It is decadent.
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