Salsa

[Calypso 464]

My husband and I have visited Puerto Vallarta before August ended. The best part of that travel was authentic Mexican cuisine. We kept going back to La Chata de Guadalajara at the Malecon for breakfast, lunch, and dinner. I've never tasted food that perfect before.

Can someone please share with me a recipe for any original Mexican salsa? I like it really hot.

[Ken y Leidys 20]

My husband and I have visited Puerto Vallarta before August ended. The best part of that travel was authentic Mexican cuisine. We kept going back to La Chata de Guadalajara at the Malecon for breakfast, lunch, and dinner. I've never tasted food that perfect before.

Can someone please share with me a recipe for any original Mexican salsa? I like it really hot.

Are you ready to feel the heat?

1 part Chipotle Chiles in Adobo Sauce

1 part Cilantro

2 parts diced Onions

2 parts diced Tomatoes

Blend in a blender, and serve. You might need Sour Cream to adjust the level of intensity (to bring the heat down a notch). Also, add juice from a lemon, and enjoy!

[Ban Hammer 13,401]

My husband and I have visited Puerto Vallarta before August ended. The best part of that travel was authentic Mexican cuisine. We kept going back to La Chata de Guadalajara at the Malecon for breakfast, lunch, and dinner. I've never tasted food that perfect before.

Can someone please share with me a recipe for any original Mexican salsa? I like it really hot.

i'll be sure to tell spooky that.

[spookyturtle 9,466]

i'll be sure to tell spooky that.

:devil:

[Calypso 464]

Are you ready to feel the heat?

1 part Chipotle Chiles in Adobo Sauce

1 part Cilantro

2 parts diced Onions

2 parts diced Tomatoes

Blend in a blender, and serve. You might need Sour Cream to adjust the level of intensity (to bring the heat down a notch). Also, add juice from a lemon, and enjoy!

Thanks for that, Ken.

[Marilyn. 340]

I love Pico de gallo... this is a recipe I have used a few times..

Pico de Gallo

4 ripe plum tomatoes, seeded and finely chopped (I left the seeds in, my hubby likes his pico to have some liquid in it)

1 small white onions, finely chopped (I used red onion)

1/2 cup cilantro leaves, chopped or more to taste

1 -3 jalapeno peppers, seeded and finely chopped (add as much or as little as you want)

1 tablespoon fresh lime juice

salt

1. Combine all ingredients; cover and refrigerate for at least an hour.

2. This tastes best the same day that it's made, but is okay the next day.

http://www.food.com/recipe/pico-de-gallo-83371