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Grant took a cooking class last week and we made the red and green salsas from their recipes – YUM! (apparently down here all ingredients must be cooked first). now it’s wine time!
There cook the tomatoes and jalapeños too in a lot of Mexican recipe for salsa it’s called Pico to Gallo If it’s not cooked both good ❣️
they told Grant that the produce in Mexico had to be cooked to make salsa (because of the quality) and that you could only make “fresh” salsa in the US. I’ll learn more Thursday as we are making salsa, guac, beef tostadas and chicken enchiladas (on a mountain) – can’t wait! and Thursday will be a gorgeous day (finally!). rain is to clear up for good before noon today YAY!
check out this link.
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