INGREDIENTS
- 9 oz. Pork Cracklings “Chicharrones”
- 18 oz. plum tomatoes about 6
- 2 serrano peppers or 1 Jalapeño pepper
- 3½ oz. onion chopped
- 1 garlic clove
- 2 tablespoons vegetable oil
- Salt to taste
- 1 Cilantro sprig optional
INSTRUCTIONS
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Place the chicharrones/pork cracklings in a bowl with 2 cups of warm water and let them soak for 20 minutes until they become a little soft.
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Place the tomatoes, peppers, and garlic clove in a medium-size saucepan. Cover them with water and cook at medium heat for 15 minutes, or until they are soft.
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Once the tomatoes and peppers are cooked, place them in your blender along with the garlic clove. No water is needed, unless your tomatoes are not juicy, in which case add ¼ cup of water. Process to form a smooth sauce. Set aside.
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Heat the oil in a large skillet and sauté the chopped onion for 3 minutes. Pour the sauce in and cook for 5 minutes.
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Drain the chicharrones and add to the sauce. Season with salt, and add the cilantro spring. Cook for 5 more minutes before serving.
Enjoy!
NOTES
In this recipe, I first soak the pork cracklings in water before adding them to the salsas. Other recipes only say to add the pork cracklings directly to the sauce without soaking them in water.
You can go with either of these options, just make sure that you add more water to the sauce if adding the pork cracklings without soaking since they will absorb a lot of the liquid from the salsa.
