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Ninfas Red Salsa

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Ingredients

Adjust Servings:
1 - 2 chiles de arbol
1 - 2 dried red pepper, if you can't get chiles de arbol
4 medium tomatoes, halved
3 garlic cloves
4 sprigs cilantro
1 teaspoon salt
1 - 2 jalapeno (optional)
1 - 2 tablespoon oil (recipe doesn't specify the type.)
1/2 cup tomato sauce (optional)

Nutritional information

56.1
Calories
33 g
Calories From Fat
3.7 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
588.9 mg
Sodium
5.7 g
Carbs
1.6 g
Dietary Fiber
3.3 g
Sugars
1.3 g
Protein
111g
Serving Size

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Ninfas Red Salsa

Features:
    Cuisine:

    This salsa tastes good, but not like Ninfa's in my opinion. Good though.

    • 48 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Mitchell Gillespie

    Mitchell Gillespie

    Spice whisperer known for her bold and aromatic dishes that pack a flavorful punch.

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