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@toko_hilmi: orderan SDN 1 Cidikit kecamatan bayah

Toko Hilmii
Toko Hilmii
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Region: ID
Saturday 17 October 2026 04:48:42 GMT
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muhamadmartin48
𝙫𝙖𝙡𝙡🇦🇱 :
partama
2026-10-17 04:57:36
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Salsa Roja Tatemada. This is a charred, red salsa, aka Salsa Roja Tatemada. It's loaded with deep, roasted flavor and can be made in a molcajete or blender. This salsa is the perfect topping for tacos or even just by itself with a side of chips. INGREDIENTS   *Makes about 1.5 cups + 5 ripe Roma tomatoes, halved and destemmed (about 500g)   + 3 cloves garlic, halved   + 3 chiles de árbol, deseeded   + 1 serrano pepper, halved   + 1/2 white onion, sliced   + Handful of fresh cilantro (about 8–10g)   + Squeeze of lime juice + Kosher salt to taste   DIRECTIONS   + STEP 1: CHILE ÁRBOL   Preheat a large cast iron pan or skillet over medium heat. Separately, bring 1 cup of water to boil in a small saucepan. Toast the árbol peppers until just beginning to char then remove from the pan. Add the arbol peppers to the water, then turn off the heat and let soak 15–20 mins.   + STEP 2: CHAR   Add the garlic and onion to the pan and cook until softened and blistered. Remove garlic when finished and add to molcajete. Add the tomatoes and serranos and cook until charred, fully cooked, and soft.   + STEP 3: GRIND   Add the garlic to the molcajete and grind until it turns to a paste, then add in the softened arbol peppers and break them down as well. When the tomatoes, onions, and serranos are done, add them to the molcajete and grind until your desired consistency. This is optional, but I also like to remove some of the tomato skins during the grinding process. + STEP 4: FINISH Finally, discard some of the thicker cilantro stems, then add a squeeze of lime juice and cilantro to the salsa and mix, but don't grind. Season with salt to taste. If using a blender, pulse until broken down, but leave slightly chunky. STORAGE This is best fresh, but it'll last about 3-4 days, frigerated, in an airtight container.
Salsa Roja Tatemada. This is a charred, red salsa, aka Salsa Roja Tatemada. It's loaded with deep, roasted flavor and can be made in a molcajete or blender. This salsa is the perfect topping for tacos or even just by itself with a side of chips. INGREDIENTS   *Makes about 1.5 cups + 5 ripe Roma tomatoes, halved and destemmed (about 500g)   + 3 cloves garlic, halved   + 3 chiles de árbol, deseeded   + 1 serrano pepper, halved   + 1/2 white onion, sliced   + Handful of fresh cilantro (about 8–10g)   + Squeeze of lime juice + Kosher salt to taste   DIRECTIONS   + STEP 1: CHILE ÁRBOL   Preheat a large cast iron pan or skillet over medium heat. Separately, bring 1 cup of water to boil in a small saucepan. Toast the árbol peppers until just beginning to char then remove from the pan. Add the arbol peppers to the water, then turn off the heat and let soak 15–20 mins.   + STEP 2: CHAR   Add the garlic and onion to the pan and cook until softened and blistered. Remove garlic when finished and add to molcajete. Add the tomatoes and serranos and cook until charred, fully cooked, and soft.   + STEP 3: GRIND   Add the garlic to the molcajete and grind until it turns to a paste, then add in the softened arbol peppers and break them down as well. When the tomatoes, onions, and serranos are done, add them to the molcajete and grind until your desired consistency. This is optional, but I also like to remove some of the tomato skins during the grinding process. + STEP 4: FINISH Finally, discard some of the thicker cilantro stems, then add a squeeze of lime juice and cilantro to the salsa and mix, but don't grind. Season with salt to taste. If using a blender, pulse until broken down, but leave slightly chunky. STORAGE This is best fresh, but it'll last about 3-4 days, frigerated, in an airtight container.

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