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This homemade salsa is incredibly fresh, vibrant, and much better than store-bought versions. It features a classic combination of Roma tomatoes, red onion, lime, and cilantro, with a special trick to mellow out the sharp onion flavor.
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Soak minced onions in lime juice. → Dice tomatoes and mince peppers and cilantro. → Combine all prepared vegetables in a bowl. → Add garlic and salt, then stir thoroughly.
Soak minced onions in lime juice. → Dice tomatoes and mince peppers and cilantro. → Combine all prepared vegetables in a bowl. → Add garlic and salt, then stir thoroughly.
This homemade salsa is incredibly fresh, vibrant, and much better than store-bought versions. It features a classic combination of Roma tomatoes, red onion, lime, and cilantro, with a special trick to mellow out the sharp onion flavor.
Mince the red onion and place it in a mixing bowl. Pour the lime juice over the onions and let them sit while you prepare the other ingredients to remove the sharp 'bite' of the onion.
Dice the Roma tomatoes into small pieces. You can choose a larger dice for Pico de Gallo or a smaller dice for a finer salsa texture.
Finely mince the jalapeno pepper. If you want a spicier salsa, leave the seeds in; otherwise, remove them before dicing.
Mince the fresh cilantro and add it to the bowl with the tomatoes and onions.
Add the minced garlic and salt to the mixture.
Roma tomatoes are preferred because they are meatier and less juicy than other varieties.
Soaking onions in lime juice is a great trick for those who find raw onion flavor too strong.
For restaurant-style salsa, you can use canned diced tomatoes and pulse the entire mixture in a food processor.
Substitute jalapeno with serrano or habanero for more heat, or use canned chipotle for a smoky flavor.
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