Recipes

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

Salsa de Chile Pasilla y Jitomate

Salsa de Chile Pasilla y Jitomate

Pasilla Chile and Tomato Sauce
Pasilla (or pasilla negro) chiles are dried black chiles that are called chilacas when they are fresh and are widely grown in central Mexico. The name pasilla is also given to ancho and poblano chiles in some parts of the United States, so be careful when selecting chiles. (I use the names I learned in Mexico.) Ancho or mulato chiles could be substituted for this sauce, but the flavor will be quite different. Serve as a table sauce or spoon over grilled fish or chicken.
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Ingredients

Makes about 11⁄2 cups

  • 10 pasilla chiles
  • 3 teaspoons olive oil or vegetable oil
  • 2 medium tomatoes quartered
  • 1 ⁄4 medium white onion sliced
  • 3 medium garlic cloves thinly sliced
  • 1 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 ⁄4 teaspoon dried thyme
  • 1 ⁄2 teaspoon salt or to taste

Instructions

  • Heat a dry skillet over medium heat and toast the chiles, turning, until aromatic and slightly blistered.
  • (Do not burn, or the chiles will be bitter.
  • ) Cut the chiles open and discard the seeds and veins.
  • Submerge into a bowl of hot water to cover and soak 25 minutes.
  • Meanwhile, heat the oil in the same skillet and fry the tomatoes, onion, and garlic, stirring frequently, until starting to brown, 6 to 8 minutes.
  • Transfer to a blender.
  • Drain the soaked chiles and add them to the blender with the oregano and thyme.
  • Blend as smoothly as possible.
  • Pour the sauce through a strainer into a saucepan.
  • Discard the bits of skin and debris left in the strainer.
  • Add the salt and bring to a boil over medium heat.
  • Reduce the heat to low, cover and simmer 15 minutes to blend the flavors.
  • If the sauce thickens too much, add a little water or heated chicken broth to reach the consistency of heavy cream.
  • Serve warm or at room temperature.
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Course; Sauce
Cuisine; Mexican

Salsa de Jitomate y Chile de Arbol

Salsa de Jitomate y Chile de Arbol

Tomato and de Arbol Chile Sauce
Dried chiles de arboles are very hot, so caution your guests when they taste this cooked table sauce, which is especially popular in the state of Sonora in northern Mexico. Try it with grilled or roasted meats and poultry. The dried red chiles de arbol are found in cellophane packages in the Mexican section of most supermarkets and occasionally in bulk bins in some specialty gourmet stores.
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Ingredients

Makes about 1 cup

  • 3 whole chiles de arbol
  • 1 ⁄2 pound about 3 large plum tomatoes, cored with skins on
  • 2 medium garlic cloves unpeeled
  • 1 tablespoon vegetable oil
  • 1 ⁄3 cup finely chopped white onion
  • 1 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 ⁄2 teaspoon salt

Instructions

  • In a small skillet, toast the chiles over medium heat, turning 2 to 3 times, until they are aromatic and turn to a lighter, somewhat orange color, about 30 seconds.
  • Set the chiles aside to cool.
  • In the same skillet, roast the tomatoes and the garlic, turning several times, until lightly charred in several places, about 10 minutes.
  • Coarsely chop the tomatoes, skins and all, and put them into a blender jar.
  • Remove the outer skin from the garlic, chop and add to the blender jar.
  • Break open the chiles, shake out most of the seeds, and cut or break the chiles into small pieces; add them to the blender jar.
  • Blend to a purée.
  • (There will still be some texture.
  • )
  • Heat the oil in a small saucepan, and cook the onion and oregano until the onion begins to brown.
  • Add the tomato mixture and the salt.
  • Simmer the sauce, uncovered 5 minutes.
  • Put the sauce into a small bowl and serve at the table.
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Course; Sauce
Cuisine; Mexican

Salsa de Frijol Negro y Aguacate

Salsa de Frijol Negro y Aguacate

Black Bean and Avocado Salsa 
Make this sauce whenyou have leftover black beans or use canned black beans. For the bestappearance, the beans should be tender and cooked through, but not mushy. Tomaintain color and texture, add the avocado last.
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Ingredients

Makes about 3 cups

  • 2 cups cooked drained and rinsed black beans or 1 (15-ounce) can, drained and rinsed
  • 2 tablespoons finely chopped red or white onion
  • 2 serrano chiles minced with seeds
  • 1 small tomato seeded and finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 ⁄2 teaspoon salt or to taste
  • 1 avocado Hass variety preferred, neatly diced (1⁄4 inch)
  • 2 tablespoons chopped cilantro

Instructions

  • In a bowl, mix all of the ingredients, except the avocado and cilantro.
  • Shortly before serving, gently stir in the avocado and cilantro.
  • Adjust seasoning.

Notes & Wine Advice

Serve with tortilla chips, seafood, or grilled chicken.
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Course; Sauce
Cuisine; Mexican

Salsa Fresca Mexicana

Salsa Fresca Mexicana

Fresh Salsa Mexicana
Fresh Mexican salsa is so well known that it has become a staple in many supermarkets, but when vine-ripened farmers' market tomatoes are in season, homemade salsa is still the best. This is the kind of fresh table salsa served all over Mexico.
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Ingredients

Makes about 2 cups

  • 3 large ripe tomatoes finely chopped
  • 1 ⁄2 medium white onion finely chopped
  • 2 to 3 serrano chiles minced with seeds
  • 3 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice or to taste
  • 1 ⁄2 teaspoon salt or to taste

Instructions

  • Mix all of the ingredients together in a medium bowl.
  • Let stand about 15 minutes to blend the flavors.
  • For the best taste and texture, serve within 3 hours of preparing.
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Course; Sauce
Cuisine; Mexican