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Showing 1-3 of 3
on October 20, 2013
Oh, my!!! I have to admit that I'm a salsa snob - and usually don't use a recipe to make them. But I chose salsa as a theme for My Three Chefs, and was rewarded with this awesome recipe! I was VERY leery of the instructions, as I have never used dried chiles in a salsa without reconstituting them in hot water first. I'm Hispanic, so I think I know my stuff - but apparently not. :-) This salsa is beyond excellent. However, be forewarned that it is very spicy (I only used 10 chiles, and only the dried seeds of 5 of them). Perhaps it was the jalapeno, which was a very hot one. The flavor is deep and complex. Add to this how very EASY it was to make and you have a winner! You've made a believer out of me, and thank you for posting a salsa recipe that is going directly to my Favorites folder. Made for My 3 Chefs 2013.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 10, 2014
There are no tomatoes in the original authentic Mexican salsa recipe..<br/>They have been added later on in order to agree with the American Pallet...person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #614004
on January 30, 2014
Serving Size: 1 (30 g)
Servings Per Recipe: 16