Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Essential Roasted Tomato -Jalapeno Salsa
Page 21
Cuisine: Mexican | Course Type: Sauces/Gravies
(3 reviews)
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Recipe Review
Peckish Sister from Central, FL
I liked that the tomates were drained, not seeded. I also used the griddle method to char the tomatoes and chiles which seemed to take longer that the broiler method. I also used the food processor to grind everything up. This salsa was OK, but our favorite is still the one from the New Moosewood Cookbook.
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