To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. Like I mentioned in the video, there are 2 ways you can prepare mild salsa. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. This recipe has become one of my go-to snacks because a) it takes less than 10 minutes to make, b) it’s really delicious and c) it’s incredibly versatile. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again.
HOMEMADE SALSA SKIN
Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. Two 10-ounce cans diced tomatoes and green chiles, such as Rotel. To peel a clove, cut away the root end with your knife. Who knows you might fall in love with it so much that you will also become a professional snacker like me. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves if you only need a few cloves, leave the head intact and pull some off. Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. We like to use this traditional dry char technique because it coaxes sweet, earthy flavors from the vegetables and gives them just a hint of smokiness.
HOMEMADE SALSA HOW TO
Food Network teaches how to crush, slice and mince garlic. Turn your skillet into a Mexican comal, aka griddle, by slowly charring onions, garlic, and peppers in a dry skillet.
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