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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 4 tablespoons olive oil
- 1/4 red onion
- 2 cloves garlic
- 2 tomatoes
- 8 chiles Manzano
- 3 tablespoons white vinegar
- 1 teaspoon oregano ground
- salt
- chicken bouillon
Method
- Heat 1 tbsp. olive oil in a pan. Slice the onion and garlic cloves, add them to the pan, and saute for a few minutes. Remove.
- Cut the tomatoes and 7 Manzano chiles in half, removing the stems and seeds, and cook them in the same pan on medium heat until they soften and darken in color, approximately 5 minutes. Before removing the pan from the heat, add the vinegar. Stir to mix well and then remove.
- Blend all the ingredients with the salt, oregano, and a small amount bullion. If it seems too thick, add a dash more of olive oil.
- While blending, dice the remaining Manzano chile and cook for a few minutes in the pan. Mix the pieces of chile into the salsa with a spoon.
