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This fresh Mexican salsa features diced tomatoes, onions, and cilantro, elevated with a secret ingredient—chicken bouillon—for a unique savory kick. By de-seeding the tomatoes, the salsa remains crisp and full-flavored without becoming watery.
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Dice and de-seed the tomatoes. → Dice the onion, garlic, cilantro, and jalapeno. → Mix the vegetables with lime juice, olive oil, salt, and pepper. → Stir in the chicken bouillon powder for extra flavor. → Mix thoroughly and serve with chips.
Dice and de-seed the tomatoes. → Dice the onion, garlic, cilantro, and jalapeno. → Mix the vegetables with lime juice, olive oil, salt, and pepper. → Stir in the chicken bouillon powder for extra flavor. → Mix thoroughly and serve with chips.
This fresh Mexican salsa features diced tomatoes, onions, and cilantro, elevated with a secret ingredient—chicken bouillon—for a unique savory kick. By de-seeding the tomatoes, the salsa remains crisp and full-flavored without becoming watery.
Dice 4 tomatoes and remove the seeds from the inside to prevent the salsa from becoming too watery.
Dice one white onion. You can substitute with red onion for a milder flavor if preferred.
Mince 2 cloves of garlic finely.
Juice 2 limes and add to the bowl.
Finely chop a small bunch of cilantro.
Removing tomato seeds is essential to keep the salsa from being diluted by excess water.
Chicken bouillon adds a savory depth that distinguishes this from traditional Pico de Gallo.
For the best flavor, let the salsa sit for 15-30 minutes before serving to allow the flavors to meld.
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