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SALSA

www.uinspire.in
Saturday, December 28, 2013

(For layering 18 taco shells alongwith mexican rice, refried beans, hot sauce, guacamole and sour cream)

Ingredients

10 pcs - Tomatoes (chop finely)
2 pcs - Onions (chop finely)
6 cloves – Garlic (chop)
6 pcs - Dried red kashmiri chilies (deseed and soak in one cup of water for 1 hour, then remove the water and keep aside) (chop the chilles into three parts)
[Deseed - Do not remove the seeds from all the chillies, if spiciness is favoured]
1 Tbsp – Vinegar
1 Tbsp (4-5 pcs) - Jalapeno pepper (bottled jalapeno available in the grocery store)
2 Tbsp – Coriander leaves (chop)
2 Tbsp - Taco seasoning
1 tsp - Oregano
To taste - Salt

Method

Mix the tomatoes, onions, garlic, red chilies, vinegar, jalapeno pepper, coriander leaves, taco seasoning, oregano and salt.
Pulse it in a blender.
It is important to just pulse it.
Do not blend it into a puree.

Use it as required.

THREE WAYS TO USE THE SALSA:
Fill it in the taco shells or the tortillas (to make a Burrito)
along with the-
Mexican rice,-Refried beans,-Hot sauce,-GUACAMOLE-and-Sour cream.


Bruschetta
Add a drizzle of balsamic vinegar, a little olive oil and chopped basil leaves.
Top it on a toasted bread.

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