Some people like to add a squirt of lime juice.Ĭhicken enchiladas, tortilla chips, pork, chops, chilaquiles, burritos, and many more dishes pair well with this salsa. A small modification can have a surprisingly large effect. When you make adjustments, add ingredients a little at a time. Pale color? Try simmering for 10 extra minutes to deepen the color.Si usan tomatillos de lata no es necesario ponerlos a cocer. Sacarlos del agua y dejar enfriar todo por unos 10 minutos. Too bland? Try adding more salt ¼ of a teaspoon at a time until you get the desired taste. Poner los tomates y los chiles en una olla, cubrirlos con agua y cocerlos hasta que estén completamente tiernos (unos 10 minutos).Too hot or acidic? Add only one of the following to reduce heat or acidity: ½ teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.Too runny? Simmer until it has reduced to the desired consistency.Here are a few methods to correct your salsa: One time when you buy peppers they may be super hot and the next time you buy the exact same pepper is very mild. Keep in mind that the ingredients are all-natural products and can vary in freshness and flavor due to seasonal differences and how the ingredients have been handled. Sometimes your salsa doesn’t come out exactly to your liking.
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