Truly Texas Mexican by Adán Medrano
Author:Adán Medrano
Language: eng
Format: epub
ISBN: 9780896728516
Publisher: Texas Tech University Press
Ingredients
2 Roma tomatoes
1 chile serrano
1-1/2 ounces white onion (3 tablespoons by volume)
1 small garlic clove
1/4 teaspoon salt
Method
1. Place all the ingredients, except the salt, in a pan of boiling water and cook for about 10 minutes. The chile begins to turn a pale green and the tomatoes are completely cooked but not falling apart. Drain and let the ingredients cool.
2. When cool, place in a blender, add the salt and blend on medium until the salsa is smooth. There will still be some seeds present. I like that.
Compare this salsa with others in a taste test exercise, and you will understand how original and unique it is. Two ancient techniques are involved: boiling and blending. And to think that the flavor comes from a very simple combination of only four ingredients, two of them indigenous and two of them imported.
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