- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
G'Day Bruces.
With the Pulled Pork the other day, I made my kinda salsa. To me, a salsa should not be too wet. The moisture comes out of the tomatoes over time and so keeping the mix as dry as possible early on means you don't end up with slop.
Your ingredients:
2 Red Onions, chopped
A head of garlic, minced
4 to 6 in season tomatoes, deseeded, wiped dry and chopped.
As much cilantro as you want.
2 Chipotle Peppers in adobo sauce chopped with the sauce
1/3 cup lime juice
S&P to taste
Done:
And the next day, still so much moisture, but it's actually better and still not slop.
Having this today with pulled pork lettuce wraps and my take on guacamole.
Cheers!
With the Pulled Pork the other day, I made my kinda salsa. To me, a salsa should not be too wet. The moisture comes out of the tomatoes over time and so keeping the mix as dry as possible early on means you don't end up with slop.
Your ingredients:
![P-20221229-162932.jpg](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FgJ8nMGj5%2FP-20221229-162932.jpg&hash=9217be5361720018832fb0dc2bdf4246)
2 Red Onions, chopped
A head of garlic, minced
4 to 6 in season tomatoes, deseeded, wiped dry and chopped.
As much cilantro as you want.
2 Chipotle Peppers in adobo sauce chopped with the sauce
1/3 cup lime juice
S&P to taste
![P-20221229-171039.jpg](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FtJb7w8Vg%2FP-20221229-171039.jpg&hash=77e7f7e504bade1dcc318260ed856560)
![P-20221229-171604.jpg](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FJh9scsrZ%2FP-20221229-171604.jpg&hash=c57a12c70f4b59946741174c16ec9bd4)
Done:
![P-20221229-172005.jpg](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FW4DDkGvs%2FP-20221229-172005.jpg&hash=5b068c9bd3a7fec28931549c78626c6f)
And the next day, still so much moisture, but it's actually better and still not slop.
![P-20221230-183023.jpg](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2F2jx53cZ4%2FP-20221230-183023.jpg&hash=47c93e925f53b4ddc6c1ba4db3b3c34b)
Having this today with pulled pork lettuce wraps and my take on guacamole.
Cheers!