A friend is having a gathering to try out a traditional Venezuelan dish called Arepas. I am looking forward to dig in for dinner, and decided to make a Serrano Chile Salsa for us to munch on while he is preparing the meal.
{I rinsed the minced onions in cold water before adding them to the salsa to eliminate some of the raw onion bite}
I tend to stay away from super spicy flavors because I feel that the heat can overpower the other flavors, but salsa is one exception. Arriba!
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