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BobMcgee's answer (the accepted one) is great (as far as it goes), as well as all of the comments. Absolutely salt the water, use stock or add flavorings if you like. You can blanch the beans way in advance of the meal, even the day before. Remove the beans from the ice water, shake to remove excess water, roll them in a paper towel and put them in your ...


Try replacing tomato with tomatillo, it will last for little more as it is more acid. Of course it will change the taste and color of your salsa but it is delicious. If your tomatillos are small you can have 2 per tomato, boil them in water. The idea behind salsa is that you make it before eating so it is fresh, that is how we do it in Mexico, you make the ...

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