1 Hour Mexican
Zoom Link
https://us02web.zoom.us/j/9726130332
Equipment You’ll Need
cutting board
chefs knife
cutting board
measuring spoons
measuring cups
blender
large skillet
Grocery List
extra-virgin olive oil
1 pound carrots
5-6 cloves garlic
1 can chipotle peppers in adobo sauce
3 limes (or 6 tbsp. lime juice)
8 good quality small tortillas of choice
2 cups shredded cabbage
1 small red onion
raisins (~1/2 cup)
1 bunch fresh cilantro
1 (14.5 oz) can fire roasted tomatoes
dried chiles* (optional, see note below)
Guacamole or 1-2 avocados
chips for dipping into guacamole (optional)
Ingredient notes
Dried chiles are not essential and not recommended for beginners, but if you’d like to experiment and take the salsa to another level, you can use dried chiles in the recipe (like guajillo, ancho, or chiles de arbol)
Optional Prep
*no prep is required for this class, but if you’d like to get ahead, you can do the following
mince 4 cloves of garlic
shred cabbage (if not using a bag of pre-shredded cabbage)
juice limes (if not using lime juice)
cut carrots into julienne strips