I bought a half gallon of picante sauce, and it was way too thin. I put in tapioca flour to thicken it, but added too much (when I warmed it up to blend in the
I am cooking a salsa that requires cumin in a large industrial kettle. It takes at least 2 hours to cook it down. When cooled off, it has a smoky flavor. So
So I like salsa, but don’t eat enough of it to use it all in a few days. In general, does store bought salsa—that is stored in the
I need to sub pineapple with something else, im highly allergic to it.
I want to have oven roasted tomatoes that have some black on them for salsa. I have over 100 tomatoes and don't want to use the oven for a full day doing this.
My salsa's taste ok when eating, but the following morning there is a dreadful after-taste in our mouths. This doesn't occur after eating salsa at a restaurant
I got some pepper seeds called criolla de cocina peppers. In the seed catalogs, they are said to be essential for "salsa criolla campesina", a condiment of Nica
I've lived in several midwest states (Minnesota, Wisconsin, and Michigan), and while the midwest isn't known for spicy food, in these states I've always ordered