Tag Archives: salsa

Passion Fruit Salsa | Salsa de Maracuyá

by Oscar Carrizosa

Ingredients:
5 dry árbol chiles
1 garlic clove
3 passion fruits
2 tablespoons water
½ teaspoon salt (or to taste)

Preparation:

  1. Lightly toast chiles on a comal or flat pan moving and turning frequently to avoid burning. Once chiles begin to release their aroma and become slightly darker in color, remove from heat.
  2. Cut passion fruit in half and remove pulp and seeds with small spoon. Transfer to blender.
  3. Blend passion fruit, chile, garlic, water, and salt on low setting for 30 seconds or until blended.
  4. Transfer to small bowl and serve fresh.

Roasted Chile Salsa Made in Pestle and Mortar | Salsa de Molcajete

by Stella Mancillas (my great aunt)

Ingredients:
6 chiles gueros
1 8-ounce (small) can whole tomatoes
3 diced green onions
3 cloves garlic diced
½ teaspoon of oregano
1 teaspoon salt (or to taste)

Preparation:

  1. Roast chiles until blistered and soft. Transfer to plastic bag and allow to sweat for 15 minutes, then peel.
  2. Wet molcajete with a splash of water. Mash garlic.
  3. Mash chilies two at a time, then introduce tomatoes and mash.
  4. Mix in by hand green onion, cilantro, and salt. Serve out of molcajete or transfer to bowl.

Note: It is easier to peel chiles by lightly scraping off skin with a knife after removing them from a plastic bag.

Red Tomato and Chipotle Salsa | Salsa Roja con Chipotle

by Rodrigo Mendoza (my cousin)

Ingredients:
3 large tomatoes
1 7-ounce (small) can chipotles peppers in adobo sauce
¼ large onion
10 cloves garlic
1 teaspoon salt (or to taste)

Preparation:

  1. Boil tomatoes, chili, onion, and garlic until tomato becomes soft. Remove from heat, transfer ingredients to bowl, and let cool. Reserve broth.
  2. Blend ingredients with salt and ¼ cup reserved chile broth on medium setting for 30 seconds or until smooth.
  3. Add reserved chili broth to salsa mixture in small amounts until it reaches desired consistency. This step is optional.

Red Salsa with Tomato and Tomatillo | Salsa Colorada

by Eva Galicia (my cousins’ grandmother)

Ingredients:
10 jalapeños or 6 serranos
5 medium tomatillos
2 cloves garlic
½ medium onion diced
½ bunch cilantro diced
1 small can whole tomatoes
1 teaspoon salt (or to taste)

Preparation:

  1. Boil chile with tomato on high flame for approximately 5 minutes so that it still is partially raw.
  2. Blend chiles 15 seconds on high setting, then transfer to bowl.
  3. Blend boiled tomatoes and garlic 15 seconds on medium setting, then transfer to bowl with chiles.
  4. Blend canned tomatoes with sauce and salt on medium setting, and add to bowl.
  5. Mix ingredients in bowl by hand, then add onion and cilantro and mix once again.

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.