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Salsa Mexicana
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Submitted by:
Adam |
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When the red tomatoes, ripe and sweet, intervene in this classic salsa, offered everywhere around the country, you have found the perfect accompaniment for your botanas. Please cut the ingredients by hand, never using electric help. |
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INGREDIENTS:
- 3 whole , ripe tomatoes chopped
- 1/2 cup(s) , onion chopped
- 1/2 cup(s) , fresh cilantro chopped
- 5 whole , chiles verdes finely chopped
- 2 teaspoon(s) , salt
- 2 teaspoon(s) , lemon juice
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| Instructions: |
Mix well all ingredients in a serving dish, or salsera. Add a little bit of water if needed. Salt to taste. You can, of course, make your salsa as hot as you want, by adjusting the amount of chile serrano you use.
At the beginning of your fiesta, you can arrange a table with serving plates offering avocado cut into slices, sliced white fresh cheese (what we call queso fresco or panela in Jalisco), tortillas kept warm in a tortillero, and the salsa; small individual dishes and napkins. Let your guests prepare their own tacos.
Remember that exposed avocado turns black in a short period. So cut it just before serving. To prolong its good looks, keep it in close contact with its seed. Sprinkling it with lemon juice helps. |
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