There's something to be said about a woman who, when finished in the bedroom, will show you how to cook some tasty empanadas.
That factoid still shocks me. One is world famous, incredibly talented and insightful with a great TV show...and the other is Skip.
This is essentially what I do.... except with cilantro. Also, the avocado's added to the green sauce is an excellent addition.
Bayless's recipe has cilantro. My salsa has cilantro. Why would you make salsa without cilantro, unless you're one of those freaks with the genetic condition that makes cilantro taste like licorice?
I love cilantro....... my best friend and driver IS one of those freaks though.... he also has a severe garlic allergy.......
He owns Frontera Grill and, if you see Frontera salsa at the grocery store, that's his line. He has recipes on his site, too : https://www.rickbayless.com/category/recipes/salsas-sauces/ I used to watch his Mexico : One Plate at a Time series, and all I could ever think was, "How could the same mother give birth to these 2 dudes?" Those episodes are all online now, too, I see : https://www.rickbayless.com/tv-books/mexico-one-plate-at-a-time-season-1/
That's about as bad as when a co-worker told me her dog was allergic to grass. I was like ... what? The only thing worse would be a fish allergic to water.
First thing you should do is call it by its real name: a salsa is a dance, not a condiment. It's called chili sauce.
> Has a new spouse > Is more interested in making salsa. Just kidding, OP. Congrats on your marriage!
Molacajete is the way to go but you can just use a blender and hit the blend button in 2 second intervals about 5 times to get the same result. If you have a charcoal grill, grill some serranos, jalapenos, roma tomatoes, and some tomatillos. Also grill the garlic clove if you can using one of those racks for fish where stuff doesn't go in between the grates.
that's pico de gallo in a blender I'm sure Robb knows that, too. I think that's also what Spanish Flower did.
Dude knows his stuff. From the back page of one of his books. “The Tex-Mex Grill and Backyard Barbacoa Cookbook is pure Robb Walsh – as delicious to read as it is to cook from.” —Rick Bayless, chef-owner of Frontera Grill, Chicago, host of PBS’s Mexico—One Plate at a Time"
ah! Nice quote from Mr Bayless! Yeah, I know Robb personally, since like 2001. He married one of Jodi's best friends. Was reading his stuff at the Press forever, before that, too. Read my post on previous page. I mention a story about him about salsas.
I thought he was the best reviewer in Houston. His top 100 before he quit is really spot-on. I did a cheese enchilada cooking class at his house several years ago.
