Tag: salsa

Passion Fruit Salsa | Salsa de Maracuyá

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: Lightly toast chiles on a comal or flat pan moving and turning frequently to avoid burning. Once chiles begin to release their 

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

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: Roast chiles until blistered and soft. Transfer to plastic bag 

Red Tomato and Chipotle Salsa | Salsa Roja con Chipotle

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

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: Boil chile with tomato on high flame 

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: Roast tomatoes on a comal until blistered and soft. Alternatively, you may roast in