해먹으리(Hemogry) - The 3 Unique Salsas I Ate Daily When I Lived In Mexico

Limes2count

Saltappropriate amount

Lime Juiceto taste

Garlic Cloves2count

Oil1tsp

Ripe Avocados2count

Dried Chiles de Arbol10count

Raw Unsalted Peanuts100g

Cracked Black Pepperto taste

Water500ml

Cherry Tomatoes30count

Fresh Jalapeños3count

Small Garlic Cloves2count

Coriander1handful

Neutral Tasting Oil125ml

Chicken Stock Powder0.25tsp

Brown Onion0.25count

Peeled Garlic Cloves2count

Dried Chile de Arbol20g

✍️ Notes

Notes are saved automatically

1. Salsa de Aguacate (Avocado Salsa)

2. Salsa Roja (Tomato Salsa)

3. Salsa de Cacahuate (Peanut Salsa)

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

🍴 Other people's forked recipes

No other recipes found.

👀 How about these recipes?

How To Make Vinegar From Scratch

Korean Egg Rice (Gyeran Bap)

Aaron and Claire

5Min

ONE INGREDIENT PISTACHIO BUTTER

Catherine.desserts

15Min

4 Easy Fried Rice Recipes

Lemony Lentil & Chickpea Soup

Downshiftology

45Min

[Lee Yeon-bok] Health and taste at the same time! Carrot Cabbage Rappe!

이연복의 복주머니

40Min

Much more delicious than Magnolia. How to make Banana Pudding Tart

Buckwheat Samsun Seafood Pancake

The 3 Unique Salsas I Ate Daily When I Lived In Mexico

The 3 Unique Salsas I Ate Daily When I Lived In Mexico

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Salsa de Aguacate (Avocado Salsa)

Squeeze the juice of two limes into a container.

Add the lime juice, two peeled garlic cloves, and a handful of coriander to a blender container.

Prepare three jalapeños by removing the tops, seeds, and white pith, then add them to the blender.

Add the flesh of two ripe avocados, 125ml of neutral oil, and a good pinch of salt to the blender.

Blend until the mixture reaches a thick, relatively smooth consistency.

If the salsa is too thick, add around 100ml of water and blend again.

Taste for seasoning and make any adjustments with lime juice or salt if needed.

2. Salsa Roja (Tomato Salsa)

Heat a dry frying pan over medium heat and add about 30 cherry tomatoes.

Char the tomatoes in the dry pan, shaking occasionally, until some begin to burst.

Push tomatoes to one side, lower the heat, add a teaspoon of oil, and gently fry two small garlic cloves until golden.

Turn off the heat, add 10 dried chiles de arbol, and mix them in the residual heat for about 30 seconds.

Transfer all ingredients from the pan into a blender container.

Deglaze the pan with 25ml of water, scraping the bottom, and pour the liquid into the blender.

Add a quarter teaspoon of chicken stock powder and a small pinch of salt.

Blend on medium speed, keeping some texture from the tomatoes.

Taste and adjust seasoning with more salt if needed.

3. Salsa de Cacahuate (Peanut Salsa)

In a dry pan on low heat, gently toast 20g of dried chile de arbol for about 2 minutes, moving them constantly.

Transfer the toasted chiles to a blender container.

In the same pan, gently toast 100g of raw, unsalted peanuts on low heat for about 5 minutes until golden.

Add the toasted peanuts to the blender.

Add two peeled garlic cloves, a quarter of a brown onion (layers separated), a good pinch of salt, and cracked black pepper.

Pour in 375ml of hot water.

Blend the ingredients. The salsa will seem loose at first but will thicken as the peanuts break down.

Check the consistency and taste for seasoning, adjusting with salt if needed, then pour into a container.

✍️ Notes

✍️ Notes

🍴 Other people's forked recipes

👀 How about these recipes?

✍️ Notes

🍴 Other people's forked recipes

👀 How about these recipes?