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flavors and capabilities is by making basic salsas. mirta rodriguez of tijuana's sonoran seafood truck mariscos ruben says, "i only use about three different chiles [to make around a dozen salsas], and just use different techniques for each salsa." toasting dried chiles on a comal (flattop), taking care not
further in making and freezing a salsa base. in traditional sonoran cooking, according to elsa olivares duarte's el sabor de sonora , the recipe chile colorado en pure is a salsa of chile colorado with salt, oregano, onion, garlic, and beef stock, which is strained and cooked; it can be refrigerated or frozen...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes