Turned out really good! Kept it pretty simple. Made the salsa to go with the carne asada tacos I made for my dad and stepmom. Dad and I also made tortillas from scratch for the first time together even though we didn’t have a press.
by Juan_Nieve
2 Comments
Juan_Nieve
Recipe:
Ingredients: – 4 Roma tomatoes, halved. – 1/4 white onion whole – 1/4 white onion diced – 1 jalapeño stemmed – 3 garlic cloves still in skin – Handful of cilantro whole – Handful of cilantro rough chopped with stems – a small spoonful of beef better than bouillon – 1 large lime, or 2 smaller limes – 1/4 cup water
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Steps I took: – Stainless steel pan, medium to med-high heat – Dry roast at first for a few minutes to get some char and blistering and evaporate some surface moisture for a few minutes. – After getting some char, drizzle a bit of oil to lightly pan fry and develop fond – Pan was a little crowded and things were steaming, so I took out a few large items to get blistering and more char. Rotated in what I took out. – Placed tomatoes, onions, and jalapeño in blender. – Deglazed pan with 1/4 cup water and pour into blender – Peeled roasted garlic and put into blender – 2 big pinches of salt in blender – Bouillon in blender – Pulse blender a couple times – Handful of whole cilantro in blender – Squeeze of half the lime quantity – Pulse blender 1-2 more times or however many more until you get your desired texture, add in a little water if needed – Pour mixture into bowl – Let rest cool for 10 minutes – Put in diced raw onion, remaining amount of lime juice, and rough chopped cilantro – Add a splash or two of water if needed to account for evaporation – Taste and salt if needed
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Pro tip: use foil to protect your cookware from those sticky tomatoes. (:
2 Comments
Recipe:
Ingredients:
– 4 Roma tomatoes, halved.
– 1/4 white onion whole
– 1/4 white onion diced
– 1 jalapeño stemmed
– 3 garlic cloves still in skin
– Handful of cilantro whole
– Handful of cilantro rough chopped with stems
– a small spoonful of beef better than bouillon
– 1 large lime, or 2 smaller limes
– 1/4 cup water
—————————
Steps I took:
– Stainless steel pan, medium to med-high heat
– Dry roast at first for a few minutes to get some char and blistering and evaporate some surface moisture for a few minutes.
– After getting some char, drizzle a bit of oil to lightly pan fry and develop fond
– Pan was a little crowded and things were steaming, so I took out a few large items to get blistering and more char. Rotated in what I took out.
– Placed tomatoes, onions, and jalapeño in blender.
– Deglazed pan with 1/4 cup water and pour into blender
– Peeled roasted garlic and put into blender
– 2 big pinches of salt in blender
– Bouillon in blender
– Pulse blender a couple times
– Handful of whole cilantro in blender
– Squeeze of half the lime quantity
– Pulse blender 1-2 more times or however many more until you get your desired texture, add in a little water if needed
– Pour mixture into bowl
– Let rest cool for 10 minutes
– Put in diced raw onion, remaining amount of lime juice, and rough chopped cilantro
– Add a splash or two of water if needed to account for evaporation
– Taste and salt if needed
Pro tip: use foil to protect your cookware from those sticky tomatoes. (: