Alubia Blanca-Potato Soup with Cascabel Chile Salsa Recipe
This Rancho Gordo heirloom Alubia Blanca Bean and Potato soup with cascabel chile salsa recipe is velvety smooth and not overly spicy.
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Cooking tools:
- Immersion blender
- Blender
- Saucepan
- Stove
- Comal
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Pot
- Serving bowl
- Paper towel
Ingredients
- 10 Cascabel Chiles, wiped clean, seeds and veins removed, seeds reserved
- 12 ounces canned whole peeled tomatoes, drained
- 3 garlic cloves, roughly chopped
- ½ teaspoon salt
- About 2/3-cup water
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