Posts: 8,576
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Joined: Jul 2007
Never heard of the "Carving Board" name. For decades, I've only known Oscar Mayer as "B-O-L-O-G-N-A," etc. I guess they've grown a bit. LOL!
Herdez
Salsa Casera is available in cans or jars, but it is an authentic salsa made by a company that originated in Mexico but is now a part of Hormel. It has nothing artificial and no preservatives and tastes the same as a homemade salsa I make (the rare times I can get serrano chiles) and mentioned here quite a while ago:
Salsa de MolcajeteSome homemade salsa recipes can be made in a blender or food processor, but the texture of this salsa recipe is much better when made in the traditional Mexican mortar and pestle. This reposting of the recipe is not the exact way I had originally found it on the Net, but includes my addition of onion and cilantro to make it more like Herdez
Salsa Casera.
Ingredients:- 5 Serrano Chiles
- 2 ripe tomatoes, roughly chopped
- 1 clove of garlic
- 1 teaspoon salt
- 1 Large onion, roughly chopped
- 2 tablespoons Finely chopped cilantro (or to taste)
Instructions:
- On a comal or iron skillet, roast the chiles and tomatoes for 7-8 minutes or until they are soft.
- Peel off and discard the burned skin from the tomatoes.
- In a molcajete (mortar and pestle), grind the chiles and garlic.
- Add the tomatoes, onions and cilantro and continue grinding, leaving a chunky texture.
- Add the salt.
- Serve in the molcajete or a small bowl.
Even the canned/bottled version from Herdez is so good that (and I'm NOT exaggerating) I could drink it straight up (and HAVE done so when I still had some left after having run out of chips). LOL!
If blueberry muffins have blueberries in them, what do vegan muffins have?