La mexicana salsa recipe1/13/2024 ![]() Sun Gold or cherry tomatoes (about 2 cups), ¼ tsp. avocado oil, tossing often, until charred in spots, 5–7 minutes. Cook 2 bunches scallions (about 16 scallions/6 oz.), trimmed, cut into 1" pieces (about 2½ cups), and 1 Tbsp. Heat a large cast-iron skillet over medium-high. ![]() Transfer cucumber to a large bowl and toss with ½ tsp. Slice at an angle to create long C-shaped slices. Cut in half lengthwise and scoop out seeds with a spoon. Meanwhile, peel 1 large English hothouse cucumber (about 12 oz.) in alternating stripes. Bake, tossing halfway through, until crispy and golden brown, 25–30 minutes. Transfer quinoa to a baking sheet and toss with 2 Tbsp. Add ½ cup white, red, or tricolor quinoa, rinsed, then reduce heat to low and simmer, stirring occasionally, until quinoa is tender and most of the liquid is absorbed, 12–15 minutes. Bring 2 cups water to a boil in a medium saucepan over high heat.
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