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Salsa Dry Mix - Part 1

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Ingredients
For dry mix:
  Sweet onion 2 Large, chopped and sliced finely
  Serrano peppers 50 Gram, chopped finely (or more to taste)
  Garlic head 1 , peeled
  Cilantro leaves and stem 1 Bunch (100 gm), washed and dried
Salsa dry mix:
  Sweet onion powder 1 Teaspoon
  Serrano peppers 1⁄4 Teaspoon
  Garlic powder 1 Teaspoon
  Cilantro powder 1 Teaspoon
  Jalapeno powder 1⁄4 Teaspoon
  Black pepper powder 1⁄2 Teaspoon
  Kosher salt 2 Teaspoon
  Diced tomatoes 14 1⁄2 Ounce, can (unsalted)
Directions

GETTING READY
1. In a dehydrating machine with 4 levels or more, start placing the ingredients in the following order from the lowest tray to the top tray - Onions, Serrano peppers, garlic and cilantro leaves.
2. Dehydrate the contents of the trays overnight or until all the ingredients are completely dried.
3. Once done, remove all the trays and set aside.

MAKING
4. In a spice grinder, add the dried ingredients one at a time and grind them into a fine powder. Remove in a bowl and set aside.
5. In a bowl, add in the freshly ground dehydrated onion powder, garlic powder, cilantro, jalapeno powder, Serrano powder, black pepper, kosher salt. Mix it well using a spoon.
6. In a food processor, pour in the can of diced tomatoes, 1 tablespoon of the above salsa mixture. Blend until smooth
7. Refrigerate the salsa mixture overnight before serving.

SERVING
8. Serve the salsa with yellow corn chips.

NOTES
While grinding the dried contents make sure you wear a mask to avoid coughing and sneezing, as the smell from these ingredients are very strong.

Things You Will Need
dehydrating machine

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Mexican
Cuisine: 
Spicy
Cook Time: 
15 Minutes
This video is in 2 parts. This is part 1. Watch Salsa Dry Mix - Part 2, for the full recipe.

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