Salsa Recipe Pack amazonaws com
Try Some of Our Favorite Salsa Recipes All of the recipes are suitable for beginning to advanced cooks. Most of the ingredients should be readily available at your local market with the exception of the chile rayado in the last recipe which can substituted for dried or canned chipotles
Questions About a Recipe? Contact us at [email protected] We are happy to answer any questions you may have about ingredients or preparation. __________________________________________________________________________________________
Contents Salsas Made with Fresh Chiles Salsa Roja (Red Salsa)
2
Salsa Verde (Green Salsa)
2
Roast Tomato Salsa
3
Salsa Molcajeteada (Salsa made in a molcajete)
3
Fresh Avocado Salsa
4
Salsa de Chile Manzano
4
Salsas Made with Dried Chiles Mole Rojo (Red Mole)
5
Salsa de Chile Guajillo
6
Salsa de Chile Rayado
7
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Salsa Roja (Red Salsa) Great for enchiladas or chilaquiles. Ingredients • 6 Roma tomatoes halved • 1 medium onion quartered • 2 serrano chiles • 2 cloves of garlic • 1/2 teaspoon marjoram or Mexican oregano • Salt to taste Instructions • Place all of the vegetables except the marjoram into a pan. • Add water to the pan until the vegetables are nearly covered. • Bring the water to a boil and then reduce the heat to low and simmer for 15 minutes. • Place the cooked vegetables, marjoram and some of the cooking water into the blender. • Blend until all of the ingredients are incorporated. • Heat the oil in a pan on high. Pour the blended salsa into the hot oil. • Bring the salsa to a boil then reduce the heat to low and simmer for 20 minutes. __________________________________________________________________________________________ Salsa Verde (Green Salsa) Great for enchiladas or chilaquiles. Ingredients • 1 pound green tomatoes or tomatillos • 1 medium onion quartered • 2 serrano chiles whole • 2 cloves of garlic • 10 sprigs of cilantro • 2 tablespoons cooking oil • Salt to taste Instructions • Place all of the vegetables except the cilantro into a pan. • Add water to the pan until the vegetables are nearly covered. • Bring the water to a boil and then reduce the heat to low and simmer for 15 minutes. • Place the cooked vegetables, cilantro and some of the cooking water into the blender. • Blend until all of the ingredients are incorporated. • Heat the oil in a pan on high. Pour the blended salsa into the hot oil. • Bring the salsa to a boil then reduce the heat to low and simmer for 20 minutes.
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Roast Tomato Salsa Great for tacos, tostadas and chips. Ingredients • 6 Roma tomatoes halved • 1 medium onion quartered • 2 serrano chiles whole • 2 cloves of garlic • 6 sprigs of cilantro • Juice of one lime • Salt to taste Instructions • Heat a large skillet or comal on high. • Place all of the vegetables except the cilantro in the pan or on the comal. • Allow the vegetables to char turning once. • Once the ingredients are well charred put them on a plate and allow them to cool. • Add all of the ingredients to the blender including the cilantro, lime juice, and salt. • Blend until all of the ingredients are just incorporated. Do not over blend. __________________________________________________________________________________________ Rustic Salsa Molcajeteada (Salsa made in a molcajete) Great for tacos, tostadas and chips. Note: You can also make this salsa in the blender. Ingredients • 1 medium white onion quartered • 4 Roma tomatoes • 4 tomatillos • 2 cloves of garlic • 2 tablespoon finely chopped cilantro Instructions • Char all the vegetables vegetables except the cilantro. Allow to cool before grinding. • Coarsely chop the onion. • Add the garlic to the molcajete and grind to a paste. • Add the onion and grind until it starts to break apart. • Add the Roma tomatoes and tomatillos and grind until desired consistency is reached. • Add the cilantro and grind until incorporated. • Salt to taste.
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Fresh Avocado Salsa (No Cook Salsa) Great for taquitos, flautas, tacos dorados. Ingredients • 3 ripe avocados • 3 tomatillos • 12 sprigs of cilantro • 1/4 white onion • 1 serrano chile (medium hot fresh chile) • 1 clove of garlic • Juice of 1 lime • 3 tablespoons water • Salt to taste Instructions • Cut the stem off of the serrano chile. You don’t need to remove the seeds. • Cut the tomatillos in half. • Peel the garlic clove. • Add all of the ingredients to the blender jar. Blend for 30 seconds to 1 minute or until smooth. • Pour the salsa into a bowl and cover with plastic wrap. Refrigerate for 30 minutes to allow the flavors to meld. __________________________________________________________________________________________ Salsa de Chile Manzano Great for tacos, grilled beef or chicken. Ingredients • 4 Roma tomatoes • 2 manzano chiles (hot fresh chiles) • 1 clove of garlic • Salt to taste Instructions • Char the tomatoes and chiles. • Allow the chiles to cool. • Remove the seeds and stems from the chiles. • Add the tomatoes, chiles, and garlic to the blender. • Blend until the ingredients are incorporated. • Add salt to taste.
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Mole Rojo (Red Mole) Great for chicken or enchiladas (enmoladas). Ingredients • 10 ancho chiles (mild dried chiles) • 5 pasilla chiles (medium dried chiles) • 1 medium onion quartered • 3 roma tomatoes • 4 cloves of garlic • 1/2 teaspoon Mexican oregano • 1/2 teaspoon marjoram • 2 tablespoons cooking oil • Salt to taste Instructions • Toast the chiles in a hot pan until fragrant. • Allow to cool and then remove stems, seeds and veins. • Char the onion, tomatoes and garlic in a hot pan. • Place the chiles, onion, tomatoes and garlic in a pot and just cover with water. • Bring to a boil and then turn off the heat. • Allow the chiles to reconstitute for 15 minutes. • Blend the chiles, onion, tomatoes, garlic, oregano and the soaking water until smooth. Add water if necessary to blend. You may have to blend in two batches. • Strain the mixture. • Add two tablespoons of cooking oil to a hot pan • Add the strained sauce to the pan to fry it. • Reduce the heat and simmer for 20 minutes until the sauce has thickened. • Salt to taste.
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Salsa de Chile Guajillo Great for enchiladas. Ingredients • 16 guajillo chiles (mild dried chiles) • 4 cloves of garlic • ¼ cup chopped cilantro • 4 cups of water • 2 tablespoons cooking oil • Salt to taste Procedure • Remove the stems, seeds and veins from the chiles. Discard. • Peel the cloves of garlic. • Chop the cilantro. You can use the stems. • Put all the ingredients in a sauce pan. • Add just enough water to cover the ingredients, about 4 cups. • Bring the water to a boil then reduce the heat to low. • Simmer for 1 minute then turn off the heat. • Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute in this time. • Pour all of the ingredients including the soaking water into the blender. • Blend until smooth, about 2 minutes. Add a little water if needed to blend. • Strain the mixture back into a bowl. Discard the paste that remains in the strainer. • Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa. • Turn the heat to low. • Simmer the salsa for 30 minutes until the it thickens. The salsa will darken in color during this time.
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Salsa de Chile Rayado Great for tacos and chips. Ingredients • 2 rayado chiles (you can substitute dried chipotles) • 4 Roma tomatoes • 1/4 white onion • 2 cloves of garlic • 4 sprigs of cilantro Procedure • Add all of the ingredients to the blender jar. • Add just enough water to cover. • Blend until just smooth. Do not over blend. • Add the mixture to a sauce pan. • Bring to a boil, reduce heat and simmer for 20 minutes.
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Questions About a Recipe? Contact us at [email protected] We are happy to answer any questions you may have about ingredients or preparation. __________________________________________________________________________________________
Contents Salsas Made with Fresh Chiles Salsa Roja (Red Salsa)
2
Salsa Verde (Green Salsa)
2
Roast Tomato Salsa
3
Salsa Molcajeteada (Salsa made in a molcajete)
3
Fresh Avocado Salsa
4
Salsa de Chile Manzano
4
Salsas Made with Dried Chiles Mole Rojo (Red Mole)
5
Salsa de Chile Guajillo
6
Salsa de Chile Rayado
7
www.mexicanfoodjournal.com
1
Salsa Roja (Red Salsa) Great for enchiladas or chilaquiles. Ingredients • 6 Roma tomatoes halved • 1 medium onion quartered • 2 serrano chiles • 2 cloves of garlic • 1/2 teaspoon marjoram or Mexican oregano • Salt to taste Instructions • Place all of the vegetables except the marjoram into a pan. • Add water to the pan until the vegetables are nearly covered. • Bring the water to a boil and then reduce the heat to low and simmer for 15 minutes. • Place the cooked vegetables, marjoram and some of the cooking water into the blender. • Blend until all of the ingredients are incorporated. • Heat the oil in a pan on high. Pour the blended salsa into the hot oil. • Bring the salsa to a boil then reduce the heat to low and simmer for 20 minutes. __________________________________________________________________________________________ Salsa Verde (Green Salsa) Great for enchiladas or chilaquiles. Ingredients • 1 pound green tomatoes or tomatillos • 1 medium onion quartered • 2 serrano chiles whole • 2 cloves of garlic • 10 sprigs of cilantro • 2 tablespoons cooking oil • Salt to taste Instructions • Place all of the vegetables except the cilantro into a pan. • Add water to the pan until the vegetables are nearly covered. • Bring the water to a boil and then reduce the heat to low and simmer for 15 minutes. • Place the cooked vegetables, cilantro and some of the cooking water into the blender. • Blend until all of the ingredients are incorporated. • Heat the oil in a pan on high. Pour the blended salsa into the hot oil. • Bring the salsa to a boil then reduce the heat to low and simmer for 20 minutes.
www.mexicanfoodjournal.com
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Roast Tomato Salsa Great for tacos, tostadas and chips. Ingredients • 6 Roma tomatoes halved • 1 medium onion quartered • 2 serrano chiles whole • 2 cloves of garlic • 6 sprigs of cilantro • Juice of one lime • Salt to taste Instructions • Heat a large skillet or comal on high. • Place all of the vegetables except the cilantro in the pan or on the comal. • Allow the vegetables to char turning once. • Once the ingredients are well charred put them on a plate and allow them to cool. • Add all of the ingredients to the blender including the cilantro, lime juice, and salt. • Blend until all of the ingredients are just incorporated. Do not over blend. __________________________________________________________________________________________ Rustic Salsa Molcajeteada (Salsa made in a molcajete) Great for tacos, tostadas and chips. Note: You can also make this salsa in the blender. Ingredients • 1 medium white onion quartered • 4 Roma tomatoes • 4 tomatillos • 2 cloves of garlic • 2 tablespoon finely chopped cilantro Instructions • Char all the vegetables vegetables except the cilantro. Allow to cool before grinding. • Coarsely chop the onion. • Add the garlic to the molcajete and grind to a paste. • Add the onion and grind until it starts to break apart. • Add the Roma tomatoes and tomatillos and grind until desired consistency is reached. • Add the cilantro and grind until incorporated. • Salt to taste.
www.mexicanfoodjournal.com
3
Fresh Avocado Salsa (No Cook Salsa) Great for taquitos, flautas, tacos dorados. Ingredients • 3 ripe avocados • 3 tomatillos • 12 sprigs of cilantro • 1/4 white onion • 1 serrano chile (medium hot fresh chile) • 1 clove of garlic • Juice of 1 lime • 3 tablespoons water • Salt to taste Instructions • Cut the stem off of the serrano chile. You don’t need to remove the seeds. • Cut the tomatillos in half. • Peel the garlic clove. • Add all of the ingredients to the blender jar. Blend for 30 seconds to 1 minute or until smooth. • Pour the salsa into a bowl and cover with plastic wrap. Refrigerate for 30 minutes to allow the flavors to meld. __________________________________________________________________________________________ Salsa de Chile Manzano Great for tacos, grilled beef or chicken. Ingredients • 4 Roma tomatoes • 2 manzano chiles (hot fresh chiles) • 1 clove of garlic • Salt to taste Instructions • Char the tomatoes and chiles. • Allow the chiles to cool. • Remove the seeds and stems from the chiles. • Add the tomatoes, chiles, and garlic to the blender. • Blend until the ingredients are incorporated. • Add salt to taste.
www.mexicanfoodjournal.com
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Mole Rojo (Red Mole) Great for chicken or enchiladas (enmoladas). Ingredients • 10 ancho chiles (mild dried chiles) • 5 pasilla chiles (medium dried chiles) • 1 medium onion quartered • 3 roma tomatoes • 4 cloves of garlic • 1/2 teaspoon Mexican oregano • 1/2 teaspoon marjoram • 2 tablespoons cooking oil • Salt to taste Instructions • Toast the chiles in a hot pan until fragrant. • Allow to cool and then remove stems, seeds and veins. • Char the onion, tomatoes and garlic in a hot pan. • Place the chiles, onion, tomatoes and garlic in a pot and just cover with water. • Bring to a boil and then turn off the heat. • Allow the chiles to reconstitute for 15 minutes. • Blend the chiles, onion, tomatoes, garlic, oregano and the soaking water until smooth. Add water if necessary to blend. You may have to blend in two batches. • Strain the mixture. • Add two tablespoons of cooking oil to a hot pan • Add the strained sauce to the pan to fry it. • Reduce the heat and simmer for 20 minutes until the sauce has thickened. • Salt to taste.
www.mexicanfoodjournal.com
5
Salsa de Chile Guajillo Great for enchiladas. Ingredients • 16 guajillo chiles (mild dried chiles) • 4 cloves of garlic • ¼ cup chopped cilantro • 4 cups of water • 2 tablespoons cooking oil • Salt to taste Procedure • Remove the stems, seeds and veins from the chiles. Discard. • Peel the cloves of garlic. • Chop the cilantro. You can use the stems. • Put all the ingredients in a sauce pan. • Add just enough water to cover the ingredients, about 4 cups. • Bring the water to a boil then reduce the heat to low. • Simmer for 1 minute then turn off the heat. • Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute in this time. • Pour all of the ingredients including the soaking water into the blender. • Blend until smooth, about 2 minutes. Add a little water if needed to blend. • Strain the mixture back into a bowl. Discard the paste that remains in the strainer. • Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa. • Turn the heat to low. • Simmer the salsa for 30 minutes until the it thickens. The salsa will darken in color during this time.
www.mexicanfoodjournal.com
6
Salsa de Chile Rayado Great for tacos and chips. Ingredients • 2 rayado chiles (you can substitute dried chipotles) • 4 Roma tomatoes • 1/4 white onion • 2 cloves of garlic • 4 sprigs of cilantro Procedure • Add all of the ingredients to the blender jar. • Add just enough water to cover. • Blend until just smooth. Do not over blend. • Add the mixture to a sauce pan. • Bring to a boil, reduce heat and simmer for 20 minutes.
www.mexicanfoodjournal.com
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