Fried Salsa (Red and Green)
Salsa fried? Salsa fried in natural rendered pork manteca? Yes! I was curious and I am so happy I tried it at least once! It is definitely a once in a while treat. Not for everyday salsa and chips, but a must try for sure!
Servings 12 oz each recipe, more or less
Ingredients
Ingredients
Tomatillo Salsa
- 1 pound tomatillos, husk removed and washed
- 1/4 onion
- 1 large clove garlic
- 3-4 serranos
- 1 tablespoon knorr bouillon, optional
- 1/2 cup cooking water
- Salt to taste
- 1 tablespoon pork lard, manteca
Tomato Salsa
- 1 pound roma tomatoes, cores removed
- 1/4 onion
- 1 clove garlic
- 8 chile de arbol or japones
- 1 tablespoon knorr bouillon, optional
- 1/2 cup cooking water
- Salt to taste
- 1 tablespoon pork lard, manteca
Instructions
Directions
- In one pot add tomatillos, 1/4 onion, garlic and serranos. Cover with water and bring to a boil. Reduce heat and simmer for 8-10 minutes or until tomatillos turn color. You don't want them to tear open. Remove from heat.
- Using a slotted spoon transfer your salsa ingredients to the blender. Add 1/2 cup of the cooking water and bouillon. Cover and blend on high until very smooth. Taste for salt.
- In a pot, preheat the 1 tablespoon of pork manteca at medium for 1-2 minutes. Carefully pour in the salsa from the blender. Reduce heat and simmer for 10 minutes.
- For the red salsa, you will do the same as the green. The only difference is that I removed the core from tomatoes and peeled the loose skins off after I cooked them.
Notes
The salsa prepared with the natural rendered pork lard should be enjoyed within a few days and won't last as long refrigerated as the salsa cooked in avocado oil.