Roasted Salsa Roja by capnthermostat pico de gallosalsaSauce 1 Comment capnthermostat 3 years ago -4 Roma tomatoes, halved and seeded-2 Jalapenos-1/2 red onion-1 Chile arbol, toasted and rehydrayed-1 Cascabel chile, toasted and rehydrated-3 clove garlic, raw-1 teaspoon chicken bouillon powder-1 teaspoon Mexican oregano-2 teaspoons olive oil-handful cilantro-salt to tasteRoasted the tomatoes, jalapenos and onion at 400 for 25 minutes, then blended all ingredients together.Good color and consistency, had a nice fruity flavor with a decent amount of heatWrite A CommentYou must be logged in to post a comment.
capnthermostat 3 years ago -4 Roma tomatoes, halved and seeded-2 Jalapenos-1/2 red onion-1 Chile arbol, toasted and rehydrayed-1 Cascabel chile, toasted and rehydrated-3 clove garlic, raw-1 teaspoon chicken bouillon powder-1 teaspoon Mexican oregano-2 teaspoons olive oil-handful cilantro-salt to tasteRoasted the tomatoes, jalapenos and onion at 400 for 25 minutes, then blended all ingredients together.Good color and consistency, had a nice fruity flavor with a decent amount of heat
1 Comment
-4 Roma tomatoes, halved and seeded
-2 Jalapenos
-1/2 red onion
-1 Chile arbol, toasted and rehydrayed
-1 Cascabel chile, toasted and rehydrated
-3 clove garlic, raw
-1 teaspoon chicken bouillon powder
-1 teaspoon Mexican oregano
-2 teaspoons olive oil
-handful cilantro
-salt to taste
Roasted the tomatoes, jalapenos and onion at 400 for 25 minutes, then blended all ingredients together.
Good color and consistency, had a nice fruity flavor with a decent amount of heat