Recent content by misc11215

  Hi, thanks!  I'd probably eat it within a week; within five days for the freshest taste.  It's not really a pico de gallo salsa, in that it's blended and smooth.   I'm not familiar with the chili aji panca, but I just looked it up.  It seems to be a fruitier variety of chili.  The morita is a...

"Authentic Mexican salsa" generally means creating a sauce from ingredients native to Mexico.   A salsa recipe that I go back to all the time is as follows:   1 28oz can of San Marzano whole peeled tomatoes (juice too) 5 chile morita (no need to reconstitute them) 1 jalapeno (with seeds and...