Recipes

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

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).
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Course; Sauce
Cuisine; Mexican