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.
Tear the chiles into pieces and toast them
in a large dry skillet over medium heat
until they change color a bit, about 2 minutes.
in a large dry skillet over medium heat
until they change color a bit, about 2 minutes.
Add in about 1 cup water to cover the chiles.
Turn heat to low and simmer for about 15 minutes.
Cool.
Into the blender and puree.
garlic cloves, and cilantro.
Drizzled with olive oil and seasoned with salt and pepper.
Turn heat to low and simmer for about 15 minutes.
Cool.
Into the blender and puree.
And you get this nice thick lovely salsa.
I sliced a few tomatoes,
chopped an onion,garlic cloves, and cilantro.
Drizzled with olive oil and seasoned with salt and pepper.
This is a thick, concentrated,
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.
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.
No comments:
Post a Comment