Hey all!
Made my second ever batch of salsa macha (using Rick Bayless recipe) after the first turned into a bitter, burned mess. I avoided burning but wound up with another problem. It’s cloudy.
I can only assume the garlic was just too soft and it pulverized immediately when I hit it with the immersion blender. Just a light golden cloud all through out.
Is this normal? Is it more at risk for fast spoilage or botulism? If it is the garlic is the trick just to fry the garlic less, or remove it and dice it a certain point? Is it just NBD?
Thanks all. I wanna get this salsa down but feeling pretty discouraged.
by MoonPieRebel