Search Results for: Leguminous other than peas or beans frozen
tomato or tomatillo base by roasting, boiling, or blending fresh tomatoes or tomatillos with a little water. there's no need to add salt, onions, garlic, or other seasonings unless you are sure you want those ingredients in your salsa. you can freeze this mixture or keep it in the fridge for a couple
used raw to attain various levels of heat, flavors, and textures in salsas. but a warning: be prepared for them to be inconsistent in their heat levels — sometimes they are mild, and other times, they're fire. but if it's fire you're after, look for fresh chile de árbol, green habaneros, or chile pequin...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes