Ton of romas Ton of garlic Ton of Serrano Ton of jalapeños Ton of tomatillos Ton of onions Sazón de pollo Salt Pepper Charred on grill
by elfslistentodubstep
4 Comments
_totalannihilation
I’ve wondered why you guys have big containers of salsa. The concept of having enough for the week is a little bit odd to me because we usually eat a salsa today and maybe one in 3 days because they take little to no effort to make. Sometimes we make them daily.
Not trying to be a douche just an observation.
tardigrsde
That is one gorgeous salsa!
That is the texture I always try to achieve.
tootintx
Looks pretty amazing to me.
Aural-Robert
Squeeze the pulp out your toms for concentrated flavor, less water that way.
I also strain it after its been sitting for awhile and add the juice to my Bloody Marys
4 Comments
I’ve wondered why you guys have big containers of salsa. The concept of having enough for the week is a little bit odd to me because we usually eat a salsa today and maybe one in 3 days because they take little to no effort to make. Sometimes we make them daily.
Not trying to be a douche just an observation.
That is one gorgeous salsa!
That is the texture I always try to achieve.
Looks pretty amazing to me.
Squeeze the pulp out your toms for concentrated flavor, less water that way.
I also strain it after its been sitting for awhile and add the juice to my Bloody Marys