Recipes

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

Salsa de Jicama y Cilantro

Salsa de Jicama y Cilantro

Jicama-Cilantro Salsa
Here's a pale green, crisp, fresh-tasting salsa that goes very well with seafood of all kinds and lots of other things, too. If you'd like a touch of red in the salsa, add 2 to 3 finely chopped radishes.
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Ingredients

Makes about 2 cups

Instructions

  • In a medium bowl mix all of the ingredients together.
  • Refrigerate.

Notes & Wine Advice

Serve cold.
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Course; Sauce
Cuisine; Mexican

Salsa de Chile Serrano

Salsa de Chile Serrano

Fresh Serrano Chile Salsa
A delightful woman from the state of Michoacan mixed up this raw fresh salsa at an outdoor party near my home in California. She told me what was in it, and I matched her recipe exactly. Be forewarned. It's hot! Wear protective gloves when working with the chiles.
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Ingredients

Makes about 1 cup

  • 1 ⁄2 cup 8 to 10 serrano chiles, finely chopped and seeded (wear protective gloves)
  • 1 ⁄4 cup finely chopped white onion
  • 2 tablespoons fresh lime juice
  • 2 Roma tomatoes finely chopped
  • 1 ⁄4 cup coarsely chopped fresh cilantro.
  • 1 small garlic clove minced
  • 1 ⁄4 teaspoon salt or to taste

Instructions

  • In a bowl, mix the serranos, onion, and lime juice.
  • Let marinate about 10 minutes.
  • Add the remaining ingredients and mix well.
  • Refrigerate.

Notes & Wine Advice

Serve cold.
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Course; Sauce
Cuisine; Mexican

Cucumber and Jalapeño Salsa

Cucumber and Jalapeño Salsa

Pepino y Jalapeño Salsa This unusual salsa can be spooned over tostada salads or served as a table salsa with seafood or chicken.
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Ingredients

Makes about 1 cup

  • 1 medium cucumber peeled, halved lengthwise, and finely diced (about 1⁄4 inch)
  • 2 large jalapeño chiles seeded and finely chopped
  • 2 green onions finely chopped
  • 1 ⁄2 peeled carrot coarsely shredded
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon finely chopped fresh mint
  • 11 ⁄2 teaspoons unseasoned rice vinegar
  • 11 ⁄2 teaspoons olive oil
  • 1 ⁄4 teaspoon salt or to taste
  • 1 ⁄8 teaspoon fresh pepper or to taste

Instructions

  • In a medium bowl mix all of the ingredients together.

Notes & Wine Advice

Serve the salsa cold within 3 to 4 hours for best flavor.
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Course; Sauce
Cuisine; Mexican

Mayonesa Picante

Mayonesa Picante

Spicy Mayonnaise Dip This is a good dip to serve with cold seafood, such as shrimp or crab. It also goes well with Fried Squid or Appetizer Fish Balls. The mayonnaise can be made up to one day before serving.
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Ingredients

Makes about 1 cup

Instructions

  • In a small bowl, stir together all of the ingredients.

Notes & Wine Advice

Store in the refrigerator for up to 3 days for best texture.
Serve cold.
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Course; Sauce
Cuisine; Mexican

Salsa de Pepitas con Jitomate

Salsa de Pepitas con Jitomate

Sunflower Seed Sauce with Tomatoes Serve this easy blended sauce with crisp tortilla chips, or spoon a dollop on grilled fish or shrimp. Dry-roasted sunflower seeds are already salted and are available in most supermarkets or in health food stores.
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Ingredients

Makes about 1 cup

Instructions

  • Put all of the ingredients in a blender or food processor and blend until almost smooth.
  • (There should be some texture.
  • ) Add salt.
  • Transfer to a bowl and serve within 1 hour, at room temperature, or cover and refrigerate up to 4 hours.
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Course; Sauce
Cuisine; Mexican

Sikil-Pak

Sikil-Pak

Pumpkin Seed Sauce with Tomatoes
This typical Mayan nutty-tasting dip from Yucatán is made with raw green pumpkin seeds that are toasted and ground very fine. In this recipe the habanero chile is cut in half, seeded, and added to the dip as is to lend its heat and flavor. If you leave the chile in the dip, warn your guests not to eat the chile! Also, be forewarned that the habanero chile is extremely hot, so wear protective gloves when handling it.
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Ingredients

Makes about 2 cups

  • 11 ⁄2 cups hulled raw green pumpkin seeds
  • 3 medium tomatoes about 1 pound, broil-roasted
  • 2 tablespoons chopped fresh cilantro
  • 2 small green onions green and white parts finely chopped
  • 1 teaspoon salt or to taste
  • 1 habanero chile cut in half, seeded and deveined (wear protective gloves)

Instructions

  • In a large skillet, toast the pumpkin seeds over medium heat until fragrant, light brown, and popping in the pan.
  • Remove to a plate to cool.
  • When the seeds are cool, grind them very fine in a spice grinder.
  • (I use a coffee grinder reserved for spices.
  • ) Transfer to a medium bowl and reserve.
  • Peel the broiled tomatoes and purée in a blender until smooth.
  • Add to the bowl with the ground pumpkin seeds along with the cilantro, onions, salt, and habanero halves.
  • The sauce should be thick enough to hold its shape on a spoon or on a chip for dipping.
  • Let the sauce stand about 20 minutes.
  • Remove the habanero halves, if desired.

Notes & Wine Advice

Serve the dip at room temperature with chips.
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Course; Sauce
Cuisine; Mexican