There are no jalapenos, only dried guajillos. It’s at once the best salsa I’ve ever had and also completely antithetical to everything salsa stands for-I'm having a hard time justifying its existence. I’ve made three enormous batches of it in less than a week, which has required three bags of tortilla chips and three 28-ounce cans of tomatoes. It’s the first thing we do when we get home. The fiancee and I have started dreaming about it. It’s madly hot, rich and hopelessly complex - miles away from every salsa I’d tried before. What he threw together in a matter of minutes turned blood red and clung to every chip like it was struggling for life. That was until Blake visited last weekend. Taking the time to chop is a noble pursuit. It’s an enormous pain, but the alternative (jarred salsa) just doesn’t compare. Tomatoes, garlic, onions, jalapenos, lime juice, salt. I thought I knew everything there was to know about salsa.
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