I’ll even add a tablespoon or two of it on a tortilla and roll it up like a burrito. The salsa is a perfect accompaniment with fried tortilla chips, on eggs, or a piece of carne asada steak. I prefer the texture of the salsa prepared in the molcajete as it remains chunky and you get the full flavor and bits of charred skin from the tomatoes and jalapeños. Nearly all salsas were prepared this way before the invention of blenders and food processors. Using a molcajete to grind the ingredients by hand is Mexico’s version of the mortar and pestle. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs). Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |