Recipes

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

Salsa de Mango

Salsa de Mango

Mango Salsa
Mangos appear as one of the more modern salsas, and aren't we lucky that this versatile delectable fruit is available almost everywhere! Choose ripe mangos with yellow skin and a blush of pink to red with no soft or bruised spots. The fruit should feel firm, but not hard, when held in the palm. Mango salsa is especially good with roasted, grilled, or fried poultry, fish, or pork
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Ingredients

Makes about 2 cups

Instructions

  • Put all of the ingredients into a medium bowl and toss gently to mix.
  • Refrigerate and serve cold or serve at room temperature within 4 hours for the best texture and flavor.
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Course; Fruit / Sauce
Cuisine; Mexican

Salsa de Calabacitas

Salsa de Calabacitas

Zucchini Salsa
I have discovered that young small zucchini make an excellent salsa that goes very well with grilled and roasted meats. Zucchini salsa is not traditional, but can we ever have too many ways to use this abundant, nutritious squash?
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Ingredients

Makes about 11⁄2 cups

Instructions

  • Heat 1 tablespoon of the oil in a medium skillet over medium-high heat and sauté the onion 1 minute.
  • Add the oregano, salt, pepper, and vinegar.
  • Cook about 30 seconds; then stir in the remaining 1 tablespoon of oil and the zucchini.
  • Cook, stirring, 30 seconds more.
  • Immediately transfer the zucchini to a medium bowl and cool 10 minutes.
  • Stir in the tomato, serrano, and cilantro.

Notes & Wine Advice

Serve the salsa at room temperature within 3 hours for best flavor, color, and texture.
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Course; Sauce
Cuisine; Mexican

Salsa de Col Estilo Yucatán

Salsa de Col Estilo Yucatán

Yucatán Cabbage Salsa
A crisp, fiery salsa made with shredded cabbage, red onion, and habanero chile was brought to the table at Café Express in Merida, in the state of Yucatán. The salsa was fiercely hot, but hard to resist. This recipe is my interpretation of that salsa. Mix this salsa in a glass or ceramic bowl. (The cabbage and acids in the citrus juices may react with the metal of some bowls, such as aluminum, and alter the color and flavor.) Serve with grilled fish, pork, or chicken.
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Ingredients

Makes about 2 cups

Instructions

  • Put all of the ingredients in a medium glass or ceramic bowl, and mix well to combine.
  • Cover and refrigerate the salsa about 2 hours before serving.

Notes & Wine Advice

Serve cold.
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Course; Sauce
Cuisine; Mexican

Salsa de Tomatillo y Chiles Dulce

Salsa de Tomatillo y Chiles Dulce

Mild Tomatillo and Sweet Pepper Sauce
Tart tomatillos and colorful sweet bell peppers make a table sauce that pleases heat-timid palates. Serve with grilled or roasted meats
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Ingredients

Makes about 2 cups

Instructions

  • Heat the vegetable oil in a large nonstick skillet over medium heat.
  • Add the tomatillos, cut sides down, and pan-roast until lightly browned, about 4 minutes.
  • Put in a blender jar and reserve.
  • In the same skillet, pan-roast the onion slice until lightly browned on both sides, about 3 minutes per side.
  • Remove to a cutting board and chop coarsely.
  • Add to the blender jar with the tomatillos.
  • Blend to a coarse purée and transfer to a bowl.

Notes & Wine Advice

Add the remaining ingredients and serve at room temperature.
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Course; Sauce
Cuisine; Mexican

Salsa de Tomatillo Oaxaqueno

Salsa de Tomatillo Oaxaqueno

Oaxacan Green Tomatillo Sauce Almost everyone likes this rustic and surprisingly tasty Oaxacan smooth salsa with pan-roasted tomatillos, garlic, and smoky chipotle chiles. Serve with chips or as a condiment with poultry, pork or fish.
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Ingredients

Makes about 2 cups

  • 1 pound small to medium tomatillos husked and rinsed
  • 2 large garlic cloves unpeeled
  • 2 tablespoons vegetable oil
  • ½ medium white onion chopped
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • 2 canned chipotle chiles en adobo seeded
  • 2 teaspoons adobo sauce from the canned chiles
  • A loose handful of cilantro sprigs largest stems removed
  • ½ teaspoon salt

Instructions

  • On a comal, or in a heavy dry skillet (preferably cast iron), roast the tomatillos, over medium heat, turning frequently, until they are barely tender and the skins are covered with black and brown spots.
  • At the same time, put the garlic in the skillet and roast the cloves until they feel slightly tender when pinched.
  • The pan roasting will take about 15 to 20 minutes.
  • The skillet may be covered for the last 2 to 3 minutes to steam the tomatillos if they don’t feel a little tender when lightly pinched.
  • Peel the outer paper skins from the garlic.
  • Put the roasted tomatillos and garlic into a blender jar.
  • Cover the jar and blend about 6 to 8 seconds to a coarse mixture.
  • In the same skillet used for roasting the tomatillos, heat the oil, and sauté the onion 3 to 4 minutes, until softened and beginning to brown.
  • Stir in the oregano and cook until aromatic, about 30 seconds.
  • Scrape the onion and oregano into the blender jar.
  • Add the chipotle chiles and adobo sauce.
  • Blend until smooth.
  • Add cilantro and salt.
  • Blend briefly.
  • (There should still be a bit of texture.)
  • Adjust seasoning.
  • Transfer the salsa to a bowl.
  • Serve at room temperature, or cover and refrigerate up to 2 days.

Notes & Wine Advice

Note:
Sauce will thicken as it sits. Stir it well to bring it together, and add a bit of water, if needed.
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Course; Sauce
Cuisine; Mexican

Salsa de Tomatillo y Pepitas

Salsa de Tomatillo y Pepitas

Tomatillo and Pumpkin Seed Sauce
Toasting the tomatillos and pumpkin seeds enhances the flavors in this sauce that's great for dipping or as a table sauce to spoon over meats or seafood.
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Ingredients

Makes about 11⁄2 cups

Instructions

  • In a small dry skillet, over medium heat, toast the tomatillos, turning frequently, until slightly softened and charred in spots, about 8 minutes.
  • Transfer to a blender.
  • In the same skillet, toast the pumpkin seeds, stirring, until they pop around in the pan and brown lightly, 4 to 5 minutes.
  • Put in the blender.
  • Heat the oil in the same skillet and cook the onion, garlic, and oregano slowly, stirring, until translucent and lightly browned, 4 to 5 minutes.
  • Scrape into the blender.
  • Add the jalapeños, cilantro, salt, sugar, and 2 tablespoons of water.
  • Blend to a smooth sauce with some texture.
  • Transfer the sauce to a medium bowl.
  • If too thick, add about 1 teaspoon of water at a time to achieve a dipping consistency.
  • Adjust seasoning.

Notes & Wine Advice

Serve at room temperature.
Note:
Sauce will thicken as it sits. Stir it well to bring it together, and add a bit of water, if needed.
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Course; Sauce
Cuisine; Mexican