What to Eat in Mexico – Making Salsa
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Now that is how you stay healthy!
Great informative post.
Check out my eggs and potato skillet tutorial
Thanks @healthy-chef for appreciating my simple salsa. I'll go ahead and take a look at your eggs and potatoes in a minute.
Had to bookmark this recipe,Definitely going to give it a go,thank you.
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We eat some form of salsa every day. Obviously homemade is best. And there are so many variations. We like ours chunky :)
Hehehe, I was pretty sure you would. And yes, normally I prefer the thick salsa too, but this one is gonna be for the chilaquiles tomorrow, and the tortillas need something to soak up.
Always great to see a different salsa recipe! My usual one is more like the salsa dip jars. I couldn't get any without sugar in, so I made my own.
How do make yours? It would be interesting to compare recipes. I know, commercial ones tend to be full of undesirable stuff. That's why I like to emphasize how easy it is to make your own, the way you like it.
I do mine for canning and chunky. Always red tomatoes, garlic, peppers, onion, chili, ACV, salt. So similar in many ways. I sometimes add a bit of fruit when we have excess. Not thought of cilantro in it though. I'll have to post it at some point.
Garlic! I should use more garlic...! There is usually someone telling me to take it easy on the garlic. ;-) And what is ACV?
Go easy on garlic!? Are they mad?!
ACV: Apple Cider Vinegar.
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