When life gives you some free time and way too many chiles, you make salsa, of course.
I’m extra happy about this batch because it may be the very first time I make a salsa verde that doesn’t turn out terrible!
Salsa roja recipe:
Grill 3 medium tomatoes (better if they’re closer to mature) and onion until burnt skin starts peeling. Meanwhile, let dried chile morita rehydrate in warm water over 10 minutes. Put ingredients in blender with 1/2 tsp of oregano and a pinch of salt, blend until desired consistency (I like it smooth but it’s possible to just pulse it).
Salsa verde:
Place 5-6 tomatillos, 1 de-seeded serrano (2 for extra heat) and half an onion into a pot, cover with water, let simmer for 10 minutes. After time is up, remove from water, add a bunch of cilantro, salt to taste and blend.
Pickled cebollitas con habanero:
Thinly slice one purple onion and one habanero, put aside. Mix 1/2 cup orange juice, 1/4 white vinegar, and the juice of three limes. Mix ingredients along with crushed black better and a pinch of oregano. Let rest a minimum of 2 hours, better if overnight.
by APatientLearner
8 Comments
Well, this is how you post a recipe, nicely done OP!
I think this is the first time I have seen a recipe (much less three) in the post description!
And they look great, btw!
The cebollitas con habanero looks really good. Thank you for the recipe.
Now what will you make to have with all this with?
Forgive my gringoness, but how do you eat the cebollitas con habanero? Over rice maybe?
ELI5 how to make cebollitas?
Looks awesome.
Thank you for the recipes! Do these need to be refrigerated? How long do they keep?
How long do they normally last in the fridge? I can’t eat all of them on the same day?
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