Salsa Tasting Recipe

Prepare the Chiles

Remove stems and seeds from the morita chiles and soak them in hot water for 15 minutes.

Blend the Salsa

In a blender, combine soaked chiles, tomatoes, garlic, onion, and salt. Blend until smooth.

Chop Ingredients

Finely chop tomatoes, onion, and cilantro.

Mix Salsa

In a bowl, combine chopped ingredients, lime juice, and salt. Stir well.

Blend the Ingredients

In a blender, combine serrano peppers, garlic, olive oil, lemon juice, and salt. Blend until smooth.

Prepare the Chiles

Remove stems from dried chiles and toast them in a dry skillet until fragrant.

Blend the Salsa

In a blender, combine toasted chiles, peanuts, garlic, oil, and salt. Blend until smooth.

Blend Ingredients

In a blender, combine habanero peppers, tomatoes, garlic, vinegar, and salt. Blend until smooth.

Heat the Oil

In a large pot, heat oil over medium heat until hot.

Fry the Tortillas

Cut corn tortillas into triangles and fry in batches until golden and crispy. Remove and drain on paper towels. Season with salt to taste.