Morita-guajillo salsa from Amá: A Modern Tex-Mex Kitchen (page 31) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

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.

Notes about this recipe

  • allisonsemele on April 20, 2021

    First impression was that this was too bitter for me, but the bitterness mellowed a lot in the fridge overnight. I liked the leftovers a lot better. My salsa was a lot thicker and darker than the book image—I will try again with larger tomatoes and see if that produces a more immediately chip-ready version.

  • bernalgirl on October 08, 2020

    An outstanding salsa, rich with the flavors of toasted chiles and tomatoes. This is going to be in regular rotation

  • Frenchfoodie on July 05, 2020

    Seriously good though a bit fiery for us, an extra 2 tomatoes were needed.

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