My bold salsa by Duncan Boggess https://padlet.com/2159792/35rqnalg1ooccfih Made with love for salsa en-us 2020-10-02 20:04:22 UTC 2020-10-03 04:22:40 UTC hello@padlet.com 2159792 https://padlet.com/2159792/35rqnalg1ooccfih/wish/799018315 I like the 1st recipe the best because its simple and strait forward. A lot of the other recipes have a lot to them.]]> 2020-10-02 20:07:20 UTC https://padlet.com/2159792/35rqnalg1ooccfih/wish/799018315 2159792 https://padlet.com/2159792/35rqnalg1ooccfih/wish/799024244 1.
2.1tablespoon vegetable or olive oil6 garlic cloves, peeled and finely chopped 1/2cup ground ancho chile powder (available from national companies, such as McCormick, Mexican groceries and internet sites)3tablespoons vinegar (apple cider vinegar is common in Mexico)1 1/2teaspoons dried oregano, preferably Mexican3/4teaspoon sugar1teaspoon salt
3.1/2ounce (about 16) chile de arbol6x, large garlic cloves, unpeeled1pound (10 to 12 medium)tomatillos, husked and rinsedSaltAbout 1/2teaspoon sugar (optional)
4.8ounces (3 to 4 medium)tomatillos, husked, rinsed and roughly chopped1 garlic clove, peeled and roughly choppedFresh hot green chile to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stemmed and roughly choppedAbout 1/4cup (loosely packed) roughly chopped cilantro, thick lower stems cut off1largeavocado, itted, flesh scooped from skin and roughly choppedSalt
5.
  • 1/2cup top-quality mayonnaise
  • 1avocado, pitted, flesh scooped from the skin
  • 1/4cup (loosely packed) cilantro, roughly chopped
  • 5.1/2cup top-quality mayonnaise
  • 1avocado, pitted, flesh scooped from the skin
  • 1/4cup (loosely packed) cilantro, roughly chopped
  • 6.1ounce (4 medium)dried guajillo chiles, stemmed, seeded and torn into several pieces
  • 1/2of a 15-ounce can diced tomatoes in juice (preferably fire roasted), drained
  • 1/2small white onion, cut into 4 pieces
  • 2 garlic cloves, peeled and cut in half
  • 1/4teaspoon cumin (preferably freshly ground)
  • 1/4teaspoon allspice (preferably freshly ground)
  • 1/4teaspoon cinnamon (preferably freshly ground Mexican canela)
  • 1teaspoondried Mexican oregano
  • 1quart chicken broth
  • 2tablespoons vegetable or olive oil
  • 2tablespoonsmasa harina (or 1 ½ tablespoons fresh masa)
  • 2freshhoja santa leaves, torn into pieces OR ½ cup roughly chopped cilantro



]]> 2020-10-02 20:10:00 UTC https://padlet.com/2159792/35rqnalg1ooccfih/wish/799024244 2159792 https://padlet.com/2159792/35rqnalg1ooccfih/wish/799043000
  • 7.2quarts goat's milk or a combination of goat’s milk and cow’s milk—or even with all cow’s milk (use whole milk in all cases)
  • 2cups sugar
  • A 2 inch piece ofcinnamon stick, preferably Mexican canela
  • 1/2teaspoon baking soda dissolved in 1 tablespoon water
  • 8.2quarts goat's milk or a combination of goat’s milk and cow’s milk—or even with all cow’s milk (use whole milk in all cases)
  • 2cups sugar
  • A 2 inch piece ofcinnamon stick, preferably Mexican canela
  • 1/2teaspoon baking soda dissolved in 1 tablespoon water
  • 9.1pound (6 to 8 medium)tomatillos, husked and rinsed
  • 1/3 to 1/2ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
  • 1small white onion, sliced 1/4-inch thick
  • 4 garlic cloves, peeled
  • 1/4cup roasted peanuts
  • 1tablespoon Worcestershire sauce or soy sauce
  • Salt
  • About 1teaspoon sugar (optional)
  • 10.114-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 3 garlic cloves, peeled and halved
  • 3canned chipotle chile en adobo OR 8 to 10 dried arbol chiles
  • 1/2teaspoondried oregano, preferably Mexican oregano
  • 2tablespoons cider vinegar
  • 11.5 to 6 whole green garlic stalks (about 6 ounces)1 1/2cups good-quality oil, preferably extra virgin olive oilSalt1/4cup fresh lime juice (key limes if available)2 to3teaspoonsepazote, chopped 1tablespoon lemon thyme leaves
  • 12.5 to 6 whole green garlic stalks (about 6 ounces)
  • 1 1/2cups good-quality oil, preferably extra virgin olive oil
  • Salt
  • 1/4cup fresh lime juice (key limes if available)
  • 2 to3teaspoonsepazote, chopped 
  • 1tablespoon lemon thyme leaves
  • 13.1 to 1/2pounds (5 to 6 medium round or 7 to 8 plum) ripe tomatoesFresh chilesto taste ( I like 2 jalapeños, or 4 serranos or 1 habanero), stemmed3garlic cloves , unpeeled1/2medium white onion, choppedAbout 1/3cup (loosely packed) roughly chopped cilantroOil for coating the fishSaltFour5- to 6-ounce swordfish steaks (3/4 to 1 inch thick is best)12warm corn tortillas1cup baby arugula (optional)
  • 14.1small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
  • 1red mirasol orjalapeno chile, stemmed, seeded (if you wish) and finely chopped
  • 1pound late summer tomatoes, chopped into 1/4-inch pieces
  • 1/4cup (loosely packed)chopped fresh herbs, lemon verbena, chives, cilantro (thick bottom steams cut off), or any combination of herbs you may like
  • Juice of 1 lime
  • Salt
  • 15.1pound miltomates* ortomatillos
  • 2 to 5chiles pasillas de Oaxaca (or 8 chiles de arbol) depending on size and desired heat level
  • 2 garlic cloves, finely chopped
  • Salt





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