Ingredients
6
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
2 guajillo chiles, deveined and seedless
2 árbol chiles, deveined and seedless
1 ancho chile, deveined and seedless
1/4 onions
1 clove garlic
2 tomatoes
water, hot water to soak the chiles
2 tablespoons vegetable oil
1 tablespoon white vinegar
1/2 teaspoons oregano
1/2 teaspoons cumin
1/4 teaspoons ground cloves
pinches salt and pepper
6 salmon fillet, skin-on, 200 g portions
3 potatoes, cooked in wedges with skin
1/4 cups red onion, finely chopped for pico de gallo
3/4 cups tomato, finely chopped, for the pico de gallo
2 tablespoons serrano chile, finely chopped, for the pico de gallo
1/2 cups mango, in small cubes for pico de gallo
1 tablespoon fresh cilantro, finely chopped, for the pico de gallo
1/4 cups lime juice, for the pico de gallo
2 tablespoons olive oil, for the pico de gallo
1 teaspoon oregano, for the pico de gallo
fresh cilantro, for garnish
2 guajillo chiles, deveined and seedless
2 árbol chiles, deveined and seedless
1 ancho chile, deveined and seedless
0.25 onions
1 clove garlic
2 tomatoes
0 water, hot water to soak the chiles
1.01 onzas líquidas vegetable oil
0.51 onzas líquidas white vinegar
0.02 onzas oregano
0.04 onzas cumin
0.02 onzas ground cloves
0 pinches salt and pepper
6 salmon fillet, skin-on, 200 g portions
3 potatoes, cooked in wedges with skin
1.06 onzas red onion, finely chopped for pico de gallo
7.41 onzas tomato, finely chopped, for the pico de gallo
0.47 onzas serrano chile, finely chopped, for the pico de gallo
3.09 onzas mango, in small cubes for pico de gallo
0.04 onzas fresh cilantro, finely chopped, for the pico de gallo
2.11 onzas líquidas lime juice, for the pico de gallo
1.01 onzas líquidas olive oil, for the pico de gallo
0.04 onzas oregano, for the pico de gallo
0 fresh cilantro, for garnish
2 guajillo chiles, deveined and seedless
2 árbol chiles, deveined and seedless
1 ancho chile, deveined and seedless
0.25 onions
1 clove garlic
2 tomatoes
0 water, hot water to soak the chiles
2 tablespoons vegetable oil
1 tablespoon white vinegar
0.5 teaspoons oregano
0.5 teaspoons cumin
0.25 teaspoons ground cloves
0 pinches salt and pepper
6 salmon fillet, skin-on, 200 g portions
3 potatoes, cooked in wedges with skin
0.25 cups red onion, finely chopped for pico de gallo
0.75 cups tomato, finely chopped, for the pico de gallo
2 tablespoons serrano chile, finely chopped, for the pico de gallo
0.5 cups mango, in small cubes for pico de gallo
1 tablespoon fresh cilantro, finely chopped, for the pico de gallo
0.25 cups lime juice, for the pico de gallo
2 tablespoons olive oil, for the pico de gallo
1 teaspoon oregano, for the pico de gallo
0 fresh cilantro, for garnish
2 guajillo chiles, deveined and seedless
2 árbol chiles, deveined and seedless
1 ancho chile, deveined and seedless
0.25 onions
1 clove garlic
2 tomatoes
0 water, hot water to soak the chiles
3 centilitros vegetable oil
1.5 centilitros white vinegar
0.5 gramos oregano
1.02 gramos cumin
0.55 gramos ground cloves
0 pinches salt and pepper
6 salmon fillet, skin-on, 200 g portions
3 potatoes, cooked in wedges with skin
30 gramos red onion, finely chopped for pico de gallo
210 gramos tomato, finely chopped, for the pico de gallo
13.2 gramos serrano chile, finely chopped, for the pico de gallo
87.5 gramos mango, in small cubes for pico de gallo
1.05 gramos fresh cilantro, finely chopped, for the pico de gallo
6.25 centilitros lime juice, for the pico de gallo
3 centilitros olive oil, for the pico de gallo
1 gramo oregano, for the pico de gallo
0 fresh cilantro, for garnish
