Chiles without a tail are soaked for 20 minutes in ½ cup of water.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Morita Chile Salsa Ingredients (Taquera Type): |
| ¼ kg. Green tomato 50 g of chile morita 1 teaspoon of garlic powder 1 teaspoon of salt ¼ cup of vinegar 1 cup of water. Olla with capacity of 5 lt Adhesive Tag. |
Morita Chile Salsa Ingredients (Taquera Type):
2. The remaining water is put on the fire and boiling are added tomatoes without peel, well washed.
3. They are cooked for 5 minutes from the water boil again.
4. The ingredients are ground, leaving the vinegar apart.
5. The sauce is placed in a saucepan and put to heat, to boil, the vinegar is added and when it boils again proceed to pack.
6. The bottles are filled with the sauce leaving a centimeter of space between the mouth of the bottle and the lid.
7. They close very well and submerge in hot water for 20 minutes to sterilize the product.
8. After this time the bottles are removed and allowed to cool to room temperature.
9. Language indicating the name of the product, date of elaboration and expiration.
10. Duration: The sauce made by this technology lasts approximately 8 months.
11. Recommendations: It is saved in a fresh dry and dark place.
12. Once the product needs cooling.
