Salsa verde mexicana mercadona
home made nachos with salsa | upgraded tortilla chips
Pour the salsa back into the pot and bring to a boil over medium heat. Then, add the remaining cup of water along with the oil and vinegar, stirring constantly until it boils again.
Cover each jar tightly and sterilize the product by immersing it in boiling water for 20 minutes. Let it cool at room temperature. Keeping the sauce in this way will last up to 8 months. Store in a cool, dry and dark place. Once opened, the product needs to be refrigerated.
fusion soy pozole
Pour the sauce back into the pot and bring to a boil over medium heat. Then, add the remaining cup of water along with the oil and vinegar, without moving from the heat until it boils again.
Cover each jar tightly and sterilize the product by immersing it in boiling water for 20 minutes. Let it cool at room temperature. Keeping the sauce in this way will last up to 8 months. Store in a cool, dry and dark place. Once opened, the product needs to be refrigerated.
apple cakes with oatmeal and cinnamon
Making sauces at home is really easy and you don’t waste much time as you can see, that’s why I encourage you to make them yourself and don’t buy them packaged because they usually have additives, preservatives and the vegetables have lost part of their nutrients, besides, homemade sauces are usually healthier. This Mexican sauce is very light and has no oil, I love to eat it with nachos or crudités (carrot and zucchini are my favorite), but it is also ideal for sandwiches, burritos, tacos or whatever you can think of. ?
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tortilla de calabaza | ¡la tortilla más jugosa y deliciosa!
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