Tag: dry chile

Spicy Red Salsa with Chile Japonés | Salsa Roja con Chile Japonés

Spicy Red Salsa with Chile Japonés | Salsa Roja con Chile Japonés

This classic red salsa is one that several people in my family prepare based on their interpretation of my grandma Lola’s original recipe. My sister, Vanessa Wiarco, interviewed our grandmother before her passing and captured the recipe directly from her. Below is the original recipe 

Beef Barbacoa (Party Meat) | Barbacoa de Res

Beef Barbacoa (Party Meat) | Barbacoa de Res

Photo by Flan and Apple Pie Ingredients: 6-10 lbs whole boneless beef chuck roast 2 bay leaves Ingredients (meat marinade): 12 dried pasilla chiles 1 ½ tablespoon salt 1 tablespoon oregano 8 garlic cloves peeled 1 large lemon freshly squeezed 1 tablespoon fresh ginger 1 

Red Salsa for Picaditas | Salsa Roja Para Picaditas

Red Salsa for Picaditas | Salsa Roja Para Picaditas

by Marisela (Yoli) Dorantes (my mother’s close friend)

Ingredients:
4 medium tomatoes
¼ medium onion
2 cloves garlic
5 dry chile de árbol
Salt (or powdered chicken bouillon) to taste

Preparation:

  1. Roast tomatoes on a comal until blistered and soft. Alternatively, you may roast in broiler.
  2. Remove tomatoes from heat and blend with onion and garlic for 60 seconds on medium setting or until smooth.
  3. Season with salt or powdered chicken bouillon and mix well.
Dark Red Salsa with Toasted Dry Chili Peppers | Salsa Roja y Oscura

Dark Red Salsa with Toasted Dry Chili Peppers | Salsa Roja y Oscura

by Ignacio (Nash) Mancillas (my great uncle) Ingredients:10-15 dry árbol chile peppers*5 garlic cloves peeled5 stalks green onion with about 1 inch of green on them¼ teaspoon whole cumin seed½ teaspoon dry Mexican oregano1 bunch cilantro with stalks trimmed at rubber band1 can whole peeled 

Garlic Shrimp with Chile Negro | Camarón al Mojo de Ajo con Chile Negro

Garlic Shrimp with Chile Negro | Camarón al Mojo de Ajo con Chile Negro

by Vanessa Wiarco (my older sister) Ingredients: ¾ cup olive oil 30 raw shrimp in shell (jumbo shrimp works best) 3 tablespoons butter 6 dry chile negro peppers, stems removed and broken into 2-inch pieces 12 cloves garlic peeled and slightly crushed Garlic salt with