Recipes

Salsa de Jitomate Casera

Salsa de Jitomate Casera

Basic Roasted Tomato Sauce
This is a typical cooked tomato sauce to use in stews with vegetables, or to serve with meats or poultry dishes.
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Ingredients

Makes about 1½ cups

Instructions

  • Roast the tomatoes and reserve.
  • Then, heat the oil in a small skillet over medium heat.
  • Add the onion and cook, stirring, until it begins to brown, 4 to 5 minutes.
  • Add the garlic and cook, stirring, 1 minute.
  • Transfer the onions and garlic to a blender jar or food processor.
  • Add the roasted tomatoes and the juices that collected while roasting.
  • Add the serranos, oregano, cumin, and thyme.
  • Blend until almost smooth, with some texture.
  • Pour the sauce into a medium saucepan, and simmer, partially covered, over medium-low heat about 10 minutes, to blend the flavors.
  • Season with salt.
  • Serve.
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Course; Sauce
Cuisine; Mexican

Salsa de Jitomate

Salsa de Jitomate

Basic Cooked Tomato Sauce
This basic cooked tomato sauce and the other variations that follow are typical of tomato sauces from the Mexican kitchen, and are used for many dishes. It should be made with vine-ripened and flavorful tomatoes, otherwise, use good-quality canned tomatoes. This sauce has a little heat from serranos; discard some of the seeds for a milder sauce. The sauce keeps refrigerated up to 5 days, or frozen up to 3 months.
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Ingredients

Makes about 2 cups

Instructions

  • In a medium saucepan, heat the oil over medium heat, and cook the onion and oregano, stirring frequently, until the onion is softened, about 4 minutes.
  • Scrape into a blender jar.
  • Add the tomatoes, chiles, salt, and pepper.
  • Blend to a coarse purée.
  • Return the sauce to the same pan, and bring to a boil.
  • Reduce the heat, cover, and simmer the sauce 10 minutes, stirring frequently, to blend the flavors.
  • Serve.
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Course; Sauce
Cuisine; Mexican

Salsa de Piña, Jicama, y Chile Dulce

Salsa de Piña, Jicama, y Chile Dulce

Pineapple, Jicama, and Bell Pepper Salsa
This refreshing spicy-sweet fruit salsa goes especially well with pork, poultry, and seafood.
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Ingredients

Makes about 2½ cups

Instructions

  • Cut off both ends of the pineapple and then cut off the hard thorny skin and remove the “eyes.
  • ” Cut pineapple in half lengthwise and cut out the center core from each piece.
  • Cut the pineapple in 1⁄2-inch pieces and put them in a large bowl.
  • Add the remaining ingredients and stir gently to combine.
  • Cover and refrigerate at least 1 hour or up to 6 hours.

Notes & Wine Advice

Serve cold.
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Course; Fruit / Sauce
Cuisine; Mexican

Salsa de Piña

Salsa de Piña

Pineapple Salsa
Pineapple is native to Central and South America and is grown in most of Mexico's tropical regions and distributed throughout Mexico year round. Many supermarkets in the United States offer pre-peeled fresh pineapple, sold in plastic containers or packages. They are a great convenience to use for this salsa if you are pressed for time. Serve with Turkey Cutlets with Almond Crust or Duck in Green Pumpkin Seed Sauce.
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Ingredients

Makes about 2½ cups

Instructions

  • Cut off both ends of the pineapple and then cut off the hard thorny skin all the way around the pineapple.
  • Cut out the “eyes.
  • ” Cut the pineapple in half lengthwise and cut out the center core from each half.
  • Cut the pineapple in 1⁄2-inch pieces and put them in a large bowl.
  • Add the remaining ingredients and stir gently to combine.
  • Cover and refrigerate at least 1 hour or up to 6 hours.

Notes & Wine Advice

Serve cold.
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Course; Fruit / Sauce
Cuisine; Mexican

Salsa de Melon

Salsa de Melon

Melon Salsa
Contemporary Mexican and American chefs are using basic ingredients in new ways, giving spark and excitement to traditional dishes. John Ash, Culinary Director of Fetzer Food and Wine Center in California, prepared a similar salsa in a cooking class. Cantaloupe and honeydew combine in a fresh melon salsa that's a beautiful addition to chicken and pork dishes.
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Ingredients

Makes about 2 cups

  • ¼ medium cantaloupe peeled, seeded, and finely diced (about 3⁄4 cup)
  • ¼ medium honeydew peeled, seeded, and finely diced (about 3⁄4 cup)
  • ¼ medium red bell pepper seeded, and finely diced
  • 1 cup finely diced jicama
  • 1 tablespoon minced white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon minced fresh mint
  • 1 serrano chile minced with seeds
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt or to taste

Instructions

  • Mix all of the ingredients together in a medium bowl.
  • Cover and refrigerate until cold, about 1 hour.
  • Serve chilled.
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Course; Fruit / Sauce
Cuisine; Mexican

Salsa de Plátano

Salsa de Plátano

Banana Salsa
Bananas make a surprisingly good salsa that tastes fabulous with swordfish, sea bass, and shrimp. This salsa is not traditional, but is made with traditional New World ingredients. To help prevent the bananas from turning brown, be sure to add the lime juice as soon as the bananas are cut.
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Equipment

  • medium bowl

Ingredients

Makes about 2 cups

Instructions

  • In a medium bowl, gently mix the bananas with the lime juice.
  • Add the remaining ingredients and stir to mix.
  • Cover tightly with plastic wrap and refrigerate until shortly before serving.

Notes & Wine Advice

The salsa should be served within 2 to 3 hours for best color and flavor.
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Course; Fruit / Sauce
Cuisine; Mexican

Salsa de Jicama y Mango

Salsa de Jicama y Mango

Jicama-Mango Salsa
Young Mexican chefs are creating some exciting new style dishes, such as this condiment inspired by one I had at the Villa Maria restaurant in the Polanco district of Mexico City. Polanco is one of the most fashionable residential and shopping zones in the city where recently a host of top restaurants have opened. It was served on the plate in a small mound to accompany grilled shrimp. For the most appealing presentation, dice the mango and peppers into very tiny pieces.
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Ingredients

Makes about 2 cups

  • 1 medium jicama peeled and coarsely shredded
  • 1 ⁄2 ripe mango peeled and cut into 1⁄8-inch dice
  • 1 ⁄2 red bell pepper cut into 1⁄8-inch dice
  • 1 jalapeño chile seeded, veins removed, and minced
  • 2 teaspoons unseasoned rice vinegar
  • 1 ⁄4 teaspoon salt or to taste

Instructions

  • Put the shredded jicama in a clean kitchen towel and press out the moisture.
  • Put the jicama into a medium bowl.
  • Add the mango, red pepper, jalapeño, and vinegar.
  • Toss well.
  • Add salt.
  • Put the relish in a serving bowl to pass at the table, or spoon about 2 heaping tablespoons on each plate next to the appetizer or the meat it accompanies.
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Course; Fruit / Sauce
Cuisine; Mexican

Salsa de Mango y Aguacate

Salsa de Mango y Aguacate

Mango-Avocado Salsa
This is an easy new salsa combining traditional Mexican ingredients.
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Ingredients

Makes about 11⁄2 cups

Instructions

  • ut all the ingredients into a medium bowl, and stir gently to mix.
  • Refrigerate.
  • Serve cold.

Notes & Wine Advice

Serve it as a topping for crisp tortilla chips or as a condiment with poultry, pork, or seafood.
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Course; Fruit / Sauce
Cuisine; Mexican

Salsa de Mango, Papaya, y Chile Poblano

Salsa de Mango, Papaya, y Chile Poblano

Mango, Papaya, and Poblano Chile Salsa
This tropical salsa comes from Chef Manuel Arjona, a native of Yucatán, and currently Executive Chef of Maya, in Sonoma, California. Yucatán's hot climate and mix of Mayan, Caribbean, and Spanish influences make cold, juicy tropical fruits popular and welcome in any form. The sauce is good with Fish Fillets Baked in Banana Leaves, or other grilled fish or chicken.
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Ingredients

Makes about 2½ cups

Instructions

  • Remove the stem, seeds and veins from the roasted poblano chile.
  • Neatly dice the chile into 1⁄2-inch pieces and put in a large bowl.
  • Add the remaining ingredients and mix to combine.
  • Serve cold.

Notes & Wine Advice

Mexican papayas are much larger and shaped differently than Hawaiian papayas, so 1 cup of diced papaya is about the right amount for the salsa, or use 1 whole Hawaiian papaya.
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Course; Fruit / Sauce
Cuisine; Mexican