Based on a recipe by Rick Bayless. We love garlic, so this is a favorite in our household. We usually double the recipe and have the leftovers later in the week. The flavor of the soup is even better after a day or two.
Recipe by Rick Bayless. This salsa comes into its own a few hours after it's finished, especially if left at room temperature. It can be made a day or two ahead, covered and refrigerated. Add the cilantro and onion shortly before serving. IHHDRO
From Rick Bayless, 'Authentic Mexican.' If you're looking for an authentic Mexican salsa, this is it! It's so simple too! I only use one onion and two jalapenos when I make it, but I decided I'd post the original recipe instead of altering it. The way I make it produces a medium heat. I'd imagine making it his way would produce a hot salsa. I really like it with the lime juice. I haven't made it with the vinegar yet.
This recipe is from 'Mexico- One plate at a time' by Rick Bayless. It is very different from the usual tortilla soups. The soup is quite thin but so flavorful & spicy. I added cumin although the actual recipe does not call for it.
I saw this on PBS with Rick Bayless. He is a wonderful chef that cooks Mexican food and really knows his stuff. This is by far the BEST salsa I have ever had. The roasted flavor of the veggies is amazing! You could even use flavored wood chips in the grill to add more flavor. Anyway, I hope you try it--it is truly wonderful!