Restaurant style and salsa rojaby manwhat6 pico de gallosalsaSauce 8 Comments manwhat6 3 years ago The one on the left is– can of whole peeled tomatoes (without juice) – 2 Serrano peppers – 1 jalapeño – 4 cloves garlic – 20-30 cilantro leaves – salt to tasteOn the right the salsa roja recipe is– 7 tomatillos – 2 Roma tomatoes – (both broiled until charred) – 15 chili de arbol – 1 chili gullijo – 1/2 tbsp salt – 1 tsp of chicken bouillon – 1/4 onion – 2 garlic clovesLittle bit of lime juice in both TAZBro 3 years ago Are the tomatillos cooked? Is the chicken bullion cooked? JNDIV 3 years ago Is the restaurant style broiled then blitzed? geronimoquince 3 years ago Beautiful. I love the arbol pepper. So tiny. But with all that flavor and heat.You ought to try the knorr caldo de pollo bouillon powder. I’ve been using that in place of salt. omg-gorl 3 years ago Which did you like better in the end? 😊 orntar 3 years ago Tomatillos and it still came out that red? orntar 3 years ago Thanks, making this right now!Did you roast the garlic or onion? Bigbro4426 3 years ago 👍Write A CommentYou must be logged in to post a comment.
manwhat6 3 years ago The one on the left is– can of whole peeled tomatoes (without juice) – 2 Serrano peppers – 1 jalapeño – 4 cloves garlic – 20-30 cilantro leaves – salt to tasteOn the right the salsa roja recipe is– 7 tomatillos – 2 Roma tomatoes – (both broiled until charred) – 15 chili de arbol – 1 chili gullijo – 1/2 tbsp salt – 1 tsp of chicken bouillon – 1/4 onion – 2 garlic clovesLittle bit of lime juice in both
geronimoquince 3 years ago Beautiful. I love the arbol pepper. So tiny. But with all that flavor and heat.You ought to try the knorr caldo de pollo bouillon powder. I’ve been using that in place of salt.
8 Comments
The one on the left is
– can of whole peeled tomatoes (without juice)
– 2 Serrano peppers
– 1 jalapeño
– 4 cloves garlic
– 20-30 cilantro leaves
– salt to taste
On the right the salsa roja recipe is
– 7 tomatillos
– 2 Roma tomatoes
– (both broiled until charred)
– 15 chili de arbol
– 1 chili gullijo
– 1/2 tbsp salt
– 1 tsp of chicken bouillon
– 1/4 onion
– 2 garlic cloves
Little bit of lime juice in both
Are the tomatillos cooked? Is the chicken bullion cooked?
Is the restaurant style broiled then blitzed?
Beautiful. I love the arbol pepper. So tiny. But with all that flavor and heat.
You ought to try the knorr caldo de pollo bouillon powder. I’ve been using that in place of salt.
Which did you like better in the end? 😊
Tomatillos and it still came out that red?
Thanks, making this right now!
Did you roast the garlic or onion?
👍