Staying with the Spanish/Mexican theme, I made a wonderful, albeit, very spicy salsa last night. Sorry, no step by step pics this time. I have had this many times at taco stands and in Mexico , but never tried to make it myself, and it is really quite something. Be warning it is hot, but it is a fast hit of heat and then it fades. The smoky, nutty flavor is worth every tear. Ingredients 30 Chili de Arbol, with hard stems cut off 2 Tbsp Vegetable Oil 3-4 Roma Tomatoes, cut into quarters 4 cloves of Garlic ½ cup Water 2 -3 tsp Salt Begin, but sautĆ©ing the chilies in the oil until they take on a nice golden color. Do not let them burn, or you will need to start over. Usually it takes about 5- 10 minutes on medium heat while stirring frequently. When they are done, turn them over into a food processor or blender, and then add the tomatoes, salt and the whole garlic to the pan and sautĆ© for a few minutes. Then add the water and continue sautĆ©ing until the tomatoes are
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.