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!
Course Salsa/Sauces
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12oz each recipe, more or less
Ingredients
Ingredients
Tomatillo Salsa
1poundtomatillos, husk removed and washed
1/4onion
1large clove garlic
3-4serranos
1tablespoonknorr bouillon, optional
1/2cupcooking water
Salt to taste
1tablespoonpork lard, manteca
Tomato Salsa
1poundroma tomatoes, cores removed
1/4onion
1clovegarlic
8chile de arbol or japones
1tablespoonknorr bouillon, optional
1/2cupcooking water
Salt to taste
1tablespoonpork 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.