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 Reviews
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.
leene101 from Cheshire, CT
This is the first salsa I ever made. Its easy tasty and gets better with age.
Great salsa and worth the extra effort. I used the griddle method of roasting the tomatoes, chilies and garlic. Left overnight the flavors marry into a delicious accompaniment to tacos, rice, eggs and protein.
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