Salsa De Semillas Recipe 45 Food

SALSA DE SEMILLAS RECIPE - (4/5)

Steps:

• Heat the oil in a skillet over medium heat. Add the chiles and toast until aromatic, about 2 to 3 minutes. Leave the oil in the pan, and put the peppers in a food processor and pulse until crushed. In the same pan, toast the peanuts, pumpkin seeds and sesame seeds over medium heat until aromatic, about 2 to 3 minutes. Return the crushed chiles to the pan and toast the mixture for 1 minute longer. Turn off the heat, add a few pinches of salt and serve. Note: The salsa will keep in an airtight container for up to 4 days.

TONY'S RIDICULOUSLY EASY HOMEMADE SALSA

Steps:

• Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).