This recipe is VERY simple but I wanted to post it anyway. In authentic Mexican cooking we have several different salsas and chiles to accompany our dishes. This one can be a tortilla chip dipper but mostly it's for fried tacos, (chicken, potato, beef etc) or tostadas. It needs to be a little runny and very flavorfull to get in all the nooks and crannies of the tacos. As long as the storage dish is not contaminated (double dipping or dipping a used spoon in it) this sauce will last a week if tightly covered.
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- 1Put tomatoes, garlic, serranos whole with stem, onion peeled, to boil in enough water to cover in a saucepan for about 20 minutes rolling boil with salt to taste, about 2 tablespoons.
- 2All ingredients should be very soft but not mushy drain but reserve water used. Let veggies cool in a bowl.
- 3While this is boiling or veggies are cooling finely chop whole bunch of cilantro, stems removed.
- 4Put veggies into your blender, blend well, add the cilantro little by little. You may have to do the blending with half of the veggies at a time.
- 5Into blender also add oregano, black pepper and vinegar, you may have to add more salt (to taste).
- 6Once all is blended slowly add in some of the reserved water to thin it out as desired.
- 7Allow to cool completely then refrigerate promptly.
- 8Use a good container with an airtight lid and do not dip into this container if you want it to last, pour into a bowl so as to not contaminate batch.
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Nutritional Facts for Jasmine's Easy Salsa for Tacos
Serving Size: 1 (1042 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 54.5
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 2803.8 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 3.4 g
- Sugars 5.3 g
- Protein 2.1 g