Recipes

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

Salsa de Tomatillo y Chile Chipotle

Salsa de Tomatillo y Chile Chipotle

Tomatillo and Chipotle Chile Sauce
Serve this tomatillo table sauce on any number of appetizers or as a topping on fish fillets or grilled chicken. Canned chipotle chiles en adobo can be purchased in Mexican markets and many supermarkets.
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Ingredients

Makes about 1 cup

  • 1 ⁄2 pound about 12 medium tomatillos, husked and rinsed
  • 2 tablespoons chopped white onion
  • 1 ⁄4 cup loosely packed chopped fresh cilantro
  • 1 canned chipotle chile en adobo seeds and veins removed, and chopped
  • 3 ⁄4 teaspoon salt or to taste
  • 1 ⁄4 teaspoon sugar

Instructions

  • Cook the tomatillos in boiling water to cover until just tender, about 5 minutes.
  • Drain under cold running water to stop the cooking and place in a blender or food processor.
  • Add the remaining ingredients and blend until almost smooth with a little texture.
  • Transfer to a bowl.

Notes & Wine Advice

Serve at room temperature, or cover, refrigerate, and serve chilled.
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Course; Sauce
Cuisine; Mexican

Salsa de Chile de Arbol y Tomatillo

Salsa de Chile de Arbol y Tomatillo

Tomatillo and de Arbol Chile Sauce
A fiery table salsa made with dried chiles de arbol and tomatillos is popular in many areas of northern Mexico. Add a spoonful to meat, poultry, or fish for a blast of flavorful heat.
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Ingredients

Makes about 1 cup

  • 1 ⁄2 pound fresh tomatillos husked and rinsed
  • 1 tablespoon vegetable oil
  • 4 chiles de arbol
  • 1 ⁄4 medium white onion chopped
  • 1 medium garlic clove chopped
  • 1 ⁄4 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 ⁄4 teaspoon ground cumin
  • 1 ⁄4 teaspoon salt or to taste
  • 1 tablespoon chopped cilantro

Instructions

  • Cook the tomatillos in boiling water to cover over medium heat until just tender, about 5 minutes.
  • Drain the tomatillos and put them in a blender jar.
  • In a small skillet, heat the oil over medium heat until hot.
  • Add the whole chiles and fry 8 to 10 seconds.
  • Drain on a paper towel and let cool; then remove the stems, break the chiles into small pieces and add to the blender.
  • In the same skillet, sauté the onion, garlic, oregano, and cumin until the onions begin to brown, about 3 minutes.
  • Add to the blender and blend until smooth.
  • Add the cilantro, and pulse a few times to mix.

Notes & Wine Advice

Serve at room temperature, or cover and refrigerate about 3 days.
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Course; Sauce
Cuisine; Mexican

Salsa de Tomatillo

Salsa de Tomatillo

Pan-Roasted Tomatillo Sauce Pan-roasting the tomatillos and onion give this salsa a slightly smoky flavor. Serrano chiles punch up the heat and a touch of sugar balances the tartness of the tomatillos. It’s a classic green salsa and one of my personal favorites.
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Ingredients

Makes about 1 cup

  • 1 ⁄2 pound fresh tomatillos husked and rinsed
  • 1 round slice 1⁄2-inch thick white medium onion
  • 1 ⁄4 teaspoon olive oil
  • 2 small serrano chiles chopped with seeds
  • 1 ⁄2 cup loosely packed coarsely chopped fresh cilantro
  • 1 ⁄4 teaspoon salt or to taste
  • 1 ⁄4 teaspoon sugar

Instructions

  • Heat a large nonstick skillet over medium heat.
  • Add the tomatillos and toast, turning, until charred in spots, about 5 to 6 minutes.
  • In the same skillet, put the onion slice on a small piece of aluminum foil and pan roast at the same time.
  • Drizzle the oil over the onion and turn it 2 or 3 times until browned and softened, about 5 minutes.
  • Transfer the tomatillos and onion to a blender.
  • Add the remaining ingredients and purée until nearly smooth.
  • (There should be some texture.
  • ) Transfer to a bowl.
  • Adjust seasoning.
  • Serve cold or at room temperature.

Notes & Wine Advice

Salsa will keep refrigerated up to 3 days.
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Course; Sauce
Cuisine; Mexican

Salsa Verde Cruda

Salsa Verde Cruda

Fresh Tomatillo Sauce Chef Ricardo Muñoz of Mexico City is a skillful teacher and excellent chef who really knows Mexican cuisine. Raw tomatillo salsa is typical around Mexico City. Serve as a table sauce or with chips within 2 to 4 hours for best flavor and texture. It’s great with quesadillas.
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Ingredients

Makes about 11⁄2 cups

  • 1 pound husked rinsed, and coarsely chopped tomatillos
  • 2 tablespoons chopped white onion
  • 1 serrano chile coarsely chopped with seeds
  • 1 small garlic clove sliced
  • ½ cup loosely packed cilantro sprigs
  • ½ teaspoon salt or to taste

Instructions

  • Put about half of each ingredient, except salt, into a blender.
  • Blend to a coarse purée and until the tomatillos release their juices.
  • Add the remaining half of the ingredients and blend until nearly smooth.
  • (It should have some texture.)
  • Transfer to a small serving bowl.
  • Adjust seasoning.

Notes & Wine Advice

Serve cool or at room temperature.
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Course; Sauce
Cuisine; Mexican