@beacooks
salsas i actually remake, ranked by how often
10 items
- 01Rick Bayless's rustic roasted tomato salsa
- 02Tomatillo salsa verde (Bayless method)
- 03Pico de gallo / salsa mexicana
- ··7 more entries
16301
01
Salsa verde cruda, splash of vinegar added at the end
the vinegar is what keeps it from browning and going flat by day 3, not just the lime
02
Salsa borracha (pasilla, tomato, dark beer)
03
Chiltepin salsa de molcajete
ground by hand, not blended. it holds texture through the whole week instead of separating
04
Salsa de chile morita
05
Salsa ranchera, cooked down till it's basically a sauce
cooking it through is what keeps it thick, a raw version goes watery fast
06
Salsa taquera, dried árbol toasted then simmered with vinegar
07
Salsa negra (pasilla, oil-based)
oil based so it never separates, just goes thicker. lasts the longest of anything here
08
Mango habanero salsa
(double it), this one disappears fastest of anything on the list
09
Salsa de chile piquín seco
a dry salsa, keeps for weeks even outside the fridge if you let it
10
Salsa de chile guajillo, blended into a paste
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