Pre and Post Blendby capnthermostat pico de gallosalsaSauce 2 Comments capnthermostat 2 years ago 8 Roma tomatoes, halved and seeded4 jalapenos, half of them seeded1/2 red onionRoast above for 25 minutes at 425Blend with one rehydrated cascabel chili, handful of cilantro, juice of a lime, and three cloves raw garlic.Add one teaspoon chicken bouillon, Mexican oregano and salt to taste LiveToDryAnotherDay 2 years ago Damn, that’s satisfyingWrite A CommentYou must be logged in to post a comment.
capnthermostat 2 years ago 8 Roma tomatoes, halved and seeded4 jalapenos, half of them seeded1/2 red onionRoast above for 25 minutes at 425Blend with one rehydrated cascabel chili, handful of cilantro, juice of a lime, and three cloves raw garlic.Add one teaspoon chicken bouillon, Mexican oregano and salt to taste
2 Comments
8 Roma tomatoes, halved and seeded
4 jalapenos, half of them seeded
1/2 red onion
Roast above for 25 minutes at 425
Blend with one rehydrated cascabel chili, handful of cilantro, juice of a lime, and three cloves raw garlic.
Add one teaspoon chicken bouillon, Mexican oregano and salt to taste
Damn, that’s satisfying