LA SALSA MÁS PERRONA.
Автор: Jonathan Zaragoza
Загружено: 2025-04-28
Просмотров: 14563
Описание:
SALSA PERRONA
YIELD: 1 PINT
125g neutral oil
300g white onion, large dice
55g garlic, whole cloves peeled
145g tamatillos, whole
200g manzano chile, whole
135g mandarin juice, fresh squeezed
60g lime juice, fresh squeezed
8g Diamond Crystal kosher salt
15g cilantro, chopped
Heat a comal or cast iron skillet over medium, high heat. Arrange the chiles and the tomatillos on it and roast while turing until blackened and tender (should take 15-18 minutes). Stem the chiles and reserve.
In an appropriately sized sauté pan, combine the oil, onion, garlic and turn on heat to medium. Cook while stirring until everything is just starting to turn golden. Add the manzanos in and continue cooking until everything is golden brown and tender. Add the tomatillos in and cool at room temp. Combine that with the juices and salt in a blender and purée on high until creamy and smooth. Once cool add the cilantro in. Adjust seasoning with additional salt as needed and thin out with some water if too thick.
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