Ingredients
-
1 - 2
-
1 - 2
-
4
-
3
-
4
-
1
-
1 - 2
-
1 - 2
-
1/2
-
-
-
-
-
-
Directions
Ninfa’s Red Salsa, I have loved Ninfa’s for a long time Recently I found a book with handwritten recipes from several Texas area restaurants, so I’m sharing them , This salsa tastes good, but not like Ninfa’s in my opinion Good though
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Steps
|
1
Done
|
Place the Dried Chiles on a Cookie Sheet and Toast in a 325-Degree Oven For 3 to 4 Minutes. Stem and Seed Them, and Then Set Aside. |
|
2
Done
|
in a Medium Skillet, Simmer the Tomatoes and Garlic, in Just Enough Water to Prevent Scorching Until Softened-About 20 Minutes. Transfer to a Blender and Puree Along With the Cilantro, Salt, Toasted Chiles, and If Desired, Jalapenos, For 1 to 2 Minutes. |
|
3
Done
|
Saut the Pureed Salsa in a Skillet With Hot Oil For 1 to 2 Minutes. |
|
4
Done
|
If the Salsa Is Pale, You May Wish to Add Some Tomato Sauce to Deepen the Color. |
|
5
Done
|
This Salsa May Be Made in Advance and Either Refridgerated or Frozen. |
