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MAGIC BULLET RECIPES SALSA HOW TO

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.

Too bland? Try adding more salt ¼ of a teaspoon at a time until you get the desired taste.

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.

MAGIC BULLET RECIPES SALSA HOW TO

Now you have the perfect salsa verde! Problems with your salsa? How to Fix It Notice how the salsa darkens in color when cooked. Remember that you will be adding salsa to your food to season it and once mixed with the food the salt in the salsa will bring out the flavor of the food without seeming overly salty. The salsa is perfectly salted when it is just a little bit too salty when tasted by alone. Reduce the heat to medium-low and simmer for 20 minutes. This develops a deeper richer tasting salsa. Slowly pour the blended salsa into the pan. This is the magic step that is used in making almost all cooked salsas in Mexico. The next thing you are going to do is fry the salsa. Use the picture of the prepared salsa to guide you. When blending, you want the salsa to keep a little bit of texture. You can use a blender or food processor for good results.

This lets you know that the ingredients are fully cooked.įor the next step, blend the ingredients with the cooking water for 30 seconds to 1 minute. Add all of the ingredients to your pot except the cilantro and just cover with water.īring to a boil then reduce the heat to medium and cook for 10 minutes. Then rinse them under warm water to remove the sticky residue. HOW TO MAKE SALSA VERDE | 1-MINUTE VIDEOįirst, remove the papery husks from the tomatillos. You can substitute jalapeño peppers for the serranos The flavor won’t be as bright and the heat will be milder but it will still be tasty. The recipe calls for three serrano peppers but you can use fewer if you want to reduce the heat. You can also use larger green tomatoes, called tomates verdes. We prepared ours with tomatillos which look like small green tomatoes and are covered in a papery husk. Our Salsa verde recipe is really easy to make and the ingredients are available at almost every supermarket. It’s rare that your favorite food can be the healthiest food too. You can eat as much as you want guilt-free. It’s the tastiest way ever to get your daily veggies. Salsa is nothing but concentrated vegetables. Mexican food gets a bad rep for being greasy, heavy and, unhealthy but stop and think for a second. Roasted salsas are bolder in flavor where the smoky flavors from charring add a deeper element. This is a recipe for a classic boiled salsa.īoiled salsas tend to be milder in flavor where the taste of the vegetables are out in front. These two methods create distinctive flavor profiles. There are generally two ways that Mexican salsas are prepared, with boiled ingredients or fire roasted / pan roasted ingredients. Give this one a try! What to Expect From this Recipe Boiled Salsas vs. The taste of fresh homemade salsa puts the bottled salsas to shame. It’s great for making enchiladas verdes or for topping carne asada tacos.

Salsa verde is a staple in every Mexican kitchen.