Fried chile salsa (Salsa de chile frito) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode
- whole cloves
- tomatoes
- apple cider vinegar
- store-cupboard ingredients
- dried arbol chiles
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Tacos of roasted poblanos and cream (Tacos de rajas con crema); Cactus tacos (Tacos de nopales); Slow-cooked lamb tacos (Tacos de barbacoa de borrego)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.