Recipes

Salsa de Rábanos

Salsa de Rábanos

Radish Salsa This crunchy salsa goes well with most meat dishes, or as a topping for tostadas (crisp fried corn tortillas).
Deel op Facebook Print Recipe

Ingredients

Makes about 1 cup

Instructions

  • Rinse the radishes.
  • Cut them into quarters and slice thinly.
  • Put the sliced radishes in a medium bowl, and mix in all of the other ingredients.
  • Cover and refrigerate 30 minutes to an hour.

Notes & Wine Advice

Serve cold.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa Borracha

Salsa Borracha

"Drunken" Sauce
There are many "drunken" sauces, and different ways to add spirits to foods in Mexican cooking. In addition to the tequila in this recipe, drunken sauces are also made with rum, brandy, or even beer. Tequila is a town in the state of Jalisco where tequila is distilled and often used in cooking as well as for drinking. Salsa borracha is pretty common in Jalisco, but is known in other regions, too.This is an uncooked version of a table sauce that goes well with grilled meats and poultry.
Deel op Facebook Print Recipe

Ingredients

Makes about 2 cups

  • 4 dried ancho chiles cut open and seeded
  • 1 ⁄2 cup silver or white tequila
  • 1 ⁄2 cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced white onion
  • 1 tablespoon olive oil
  • 1 ⁄2 teaspoon salt or to taste

Instructions

  • In a dry skillet, over medium heat, toast the chiles by pressing them flat and turning once or twice until aromatic.
  • Put the chiles into a bowl of hot water, cover and soak about 20 minutes.
  • Drain the chiles and put them into a blender jar with the tequila, orange juice and lime juice.
  • Blend until smooth.
  • Add the onion, oil and salt.
  • Blend briefly to combine

Notes & Wine Advice

Put the sauce into a medium bowl and serve at room temperature.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa de Chile Pasilla de Oaxaca

Salsa de Chile Pasilla de Oaxaca

Smoked Red Chile Sauce
Although dried smoked pasilla de Oaxaca chiles are unique to the region and are not yet available in this country, this is a wonderful salsa worth knowing. (If you travel to Oaxaca, bring back some of these dried chiles. They are usually legal to bring into the United States. Inquire at U.S. Customs about the current practice.) Substitute canned chipotle chiles en adobo and the salsa will still have a hot smoky taste. Serve as a spicy dip for chips, or as a table sauce with meat, poultry, or eggs.
Deel op Facebook Print Recipe

Ingredients

  • Makes about 1 cup
  • 4 dried pasilla de Oaxaca chiles stemmed, seeded, and veins removed, or 2 canned chipotles en adobo
  • 2 teaspoons vegetable oil
  • 1 ⁄2 medium white onion chopped
  • 1 medium garlic clove chopped
  • 1 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
  • 4 Roma tomatoes cored and chopped
  • 1 tablespoon coarsely chopped fresh cilantro
  • 1 teaspoon unseasoned rice vinegar
  • 3 ⁄4 teaspoon salt or to taste

Instructions

  • Put the dried chiles in a small bowl and cover with hot water to cover and soak about 10 minutes.
  • (If using canned chipotles, cut each into 3 to 4 pieces and set aside.
  • )
  • Heat the oil in a small skillet and cook the onion, garlic, and oregano until they begin to brown, 3 to 4 minutes.
  • Transfer to a blender or food processor.
  • Drain the chiles and add to the blender.
  • Blend to a coarse purée.
  • Add the remaining ingredients.
  • Blend until finely chopped with a uniform texture.

Notes & Wine Advice

Serve at room temperature.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa de Chile Guëro

Salsa de Chile Guëro

Yellow Chile Sauce
Yellow guëro chiles (guëro meaning blonde or light-skinned) are usually quite mild, but occasionally they fool you. Regional names include, caribe, in parts of northern Mexico, and xcatic, in Yucatán. In the United States available varieties are generally called Hungarian or yellow wax peppers. When combined with tomatillos, as in this salsa, they make a great combination of flavor and color to serve with seafood.
Deel op Facebook Print Recipe

Ingredients

Makes about 1 cup

  • 4 to 5 tomatillos 4 ounces husked, rinsed, and quartered
  • 3 guëro yellow chiles, seeded and chopped
  • ¼ cup coarsely chopped fresh cilantro
  • 2 tablespoons chopped white onion
  • 2 teaspoons vegetable oil or olive oil
  • ½ teaspoon salt or to taste
  • ¼ teaspoon sugar

Instructions

  • Put the tomatillos in a small saucepan in enough water to cover.
  • Bring to a boil and cook 2 minutes.
  • Drain and rinse under cold running water to stop the cooking.
  • Put in a food processor or blender along with the remaining ingredients.
  • Process to a coarse purée.
  • Transfer the salsa to a small serving bowl.
  • Refrigerate and serve cold or serve at room temperature.

Notes & Wine Advice

The salsa is best served the day it’s made.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa de Chihuahua

Salsa de Chihuahua

Chihuahua Chile Salsa
Chihuahua, known for silver mining, breweries, and cattle raising, is also meat country, and the beef grown there is considered some of the best in the country. Naturally, most restaurants feature all kinds of grilled meats, stews, and barbecues. This sassy salsa makes those smoky meats taste extra special.
Deel op Facebook Print Recipe

Ingredients

Makes about 1½ cups

  • 2 large poblano chiles roasted, peeled, seeded, and veins removed
  • 1 medium tomato finely chopped
  • 1 ⁄4 medium white onion finely chopped
  • 3 to 4 serrano chiles minced with seeds
  • 1 ⁄4 teaspoon salt or to taste
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canned tomato sauce
  • 1 ⁄4 cup lightly packed coarsely chopped fresh cilantro

Instructions

  • Prepare the chiles, then finely dice them.
  • Put them in a medium bowl with all of the remaining ingredients.

Notes & Wine Advice

Serve at room temperature.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa de Chile Cascabel

Salsa de Chile Cascabel

Cascabel Chile Sauce Cascabel chiles are small, round dark-red dried chiles that rattle when shaken. A wonderful aroma is released when the chiles are toasted for this terrific table sauce. A spoonful is especially good drizzled over grilled fish, chicken, or roasted pork.
Deel op Facebook Print Recipe

Ingredients

Makes about 1 cup

  • 8 cascabel chiles
  • 1 large ripe tomato broil-roasted, and chopped
  • 1 small garlic clove finely chopped
  • ¼ teaspoon salt or to taste

Instructions

  • Toast the chiles in a dry skillet or on a comal over medium heat, turning, until aromatic and pliable, about 2 to 3 minutes.
  • Cool; then cut the chiles open and remove the seeds and veins.
  • Save about 1⁄2 teaspoon of seeds to toast, and discard the remaining seeds.
  • Cut the chiles into pieces and put into a spice grinder.
  • (I use a coffee grinder reserved for spices.)
  • Toast the chile seeds in the dry skillet until they just begin to color, about 2 minutes.
  • Add them to the spice grinder and grind the chiles and seeds to a coarse powder.
  • Transfer to a blender with the chopped tomato, garlic, and salt.
  • Blend to a coarse sauce.

Notes & Wine Advice

Transfer to a bowl and serve as a table sauce.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa de Chile Poblano

Salsa de Chile Poblano

Poblano Chile Salsa Poblano chiles are usually mild to slightly hot, but occasionally they pack a real bite, so wear protective gloves when peeling and chopping them. This versatile sauce can be served hot or cool with just about anything. I like it spooned over grilled chicken or steak or even mixed with green salads.
Deel op Facebook Print Recipe

Ingredients

Makes about 1½ cups

  • 2 large poblano chiles roasted and peeled
  • 2 tablespoons olive oil or vegetable oil
  • ¼ cup finely chopped white onion
  • 1 small tomato peeled and finely chopped or diced
  • 1 teaspoon rice vinegar unseasoned
  • ½ teaspoon salt or to taste

Instructions

  • Prepare the chiles.
  • Remove the stems and seeds.
  • Cut the chiles lengthwise into thin strips, 1⁄4-inch wide; then cut crosswise into 1⁄4-inch dice.
  • Reserve.
  • Heat the oil in a medium skillet and cook the onion until softened, about 3 minutes.
  • Add the tomato and cook, stirring, until heated through, about 1 minute.
  • Add the reserved diced chiles, vinegar, and salt.
  • Heat through and serve.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa Roja Asada

Salsa Roja Asada

Pan-Roasted Red Salsa
A rustic salsa of pan-roasted ingredients has a different, more intense flavor than a fresh salsa with raw ingredients. Try it spooned over plain grilled meats, poultry, or fish.
Deel op Facebook Print Recipe

Ingredients

  • Makes about 2 cups
  • 6 small plum tomatoes
  • 2 1⁄2-inch-thick slices white onion
  • 2 large jalapeño chiles halved lengthwise and seeded
  • 2 medium garlic cloves unpeeled
  • 1 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 ⁄4 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 1 teaspoon unseasoned rice vinegar
  • 1 ⁄2 teaspoon salt or to taste

Instructions

  • Heat a dry griddle or skillet over medium heat and pan-roast the tomatoes, onions, jalapeños and garlic, turning frequently, until all have charred spots on all sides and are softened.
  • The roasting time varies with each piece.
  • Remove the pieces to a plate, as they are ready, about 5 minutes for the garlic, 10 minutes for the chile, and 12 to 15 minutes for the onion and tomatoes.
  • When all are finished, finely chop the tomatoes, onions, and jalapeños, and put them in a bowl.
  • Remove the outer skin from the garlic, and chop it very fine.
  • Add it to the tomato mixture.
  • In a small dry skillet, toast the oregano until aromatic, about 45 seconds.
  • Add to the bowl along with the cumin, olive oil, vinegar, and salt.
  • Mix well.

Notes & Wine Advice

Serve at room temperature.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa de Cilantro y Yerbabuena

Salsa de Cilantro y Yerbabuena

Fiery Cilantro-Mint Sauce
This uncooked pale green sauce is perfect over sautéed fish fillets, shrimp, or chicken breasts, or as a dip for raw vegetables. Adjust chile heat to taste. Prepare this sauce shortly before using for freshest color and flavor.
Deel op Facebook Print Recipe

Ingredients

Makes about 1 cup

  • 1 cup packed cilantro sprigs
  • 1 ⁄2 cup loosely packed stemmed parsley
  • 1 tablespoon finely shredded mint leaves
  • 2 tablespoons hulled raw green pumpkin seeds pepitas
  • 2 to 3 serrano chiles chopped with seeds
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 cup olive oil

Instructions

  • Place all of the ingredients, except the olive oil, in a food processor.
  • Process until the ingredients are finely chopped.
  • Add the olive oil and process until thick and smooth, about 10 seconds.
  • Scrape down the sides of the bowl and process another 5 seconds.
  • Transfer to a serving bowl.
  • Cover and refrigerate until shortly before serving, up to 3 hours, for best flavor and texture.

Notes & Wine Advice

Serve cold.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Salsa de Jalapeño y Cilantro

Salsa de Jalapeño y Cilantro

Jalapeño-Cilantro Sauce
Los Pacos, a small restaurant in Oaxaca, gets credit for this spicy jalapeño sauce that can be served as a salad dressing or a dipping sauce.
Deel op Facebook Print Recipe

Ingredients

Makes about 1 cup

Instructions

  • In a blender, purée all of the ingredients together until smooth.
  • Pour into a small bowl.

Notes & Wine Advice

Use as a dipping sauce or salad dressing
————————————————————————————————–
Course; Sauce
Cuisine; Mexican