Archive for the 'Salsas' Category

Mexican Sopes Recipe

Salsa Verde Ingredients: 5 to 6 Tomatillos, husks removed and rinsed 3 Habanero Chile Peppers 1/2 Medium White Onion, cut in half Salt, to taste Pico de Gallo Salsa: 1 Large Red Onion, diced 4 Roma Tomatoes, diced 2 Habanero Chile Peppers, minced Freshly Squeezed Juice of 2 Valencia Oranges Freshly Squeezed Juice of 1 […]

Salsa de Molcajete – Roasted Tomato Salsa

Ingredients: 4 Garlic Cloves, peeled 1/2 Medium White Onion, sliced 4 Chiles de Árbol 3 – 5 Roma Tomatoes Salt, to taste Equipment: Molcajete and tejolote (For more information, see below at the end of this recipe.) Directions: In a comal or dry skillet set over medium heat, roast the garlic and onion. Remove the […]

Chicken in Spicy Peanut Sauce – Pollo Encacahuatado

Pollo Encacahuatado, a delicious dish originally from Puebla, does take a bit of prep time, but it’s definitely worth it! This recipe makes quite a few servings, so you can cut it in half if you’d like. I used my slow-cooker because I wanted the chicken to practically fall off the bones, but you can […]

Mexican Cilantro-Lime Dressing

Ingredients: 1 to 2 Garlic Cloves 1/4 Cup Olive Oil 1/4 Cup Vegetable Oil 1 Teaspoon White Wine Vinegar Freshly Squeezed Juice of 1 Lime (about 1 to 2 Tablespoons) 1 Tablespoon Mayonnaise 2 Tablespoons Sour Cream 2 Teaspoons White Sugar 1/8 Teaspoon Ground Cumin 1/2 Teaspoon Sea Salt, or to taste 2 & 1/2 […]

Mexican Huauzontle Croquettes / Tortitas de Huauzontle

Huauzontle (also spelled guauzontle and huazontle) is an herb native to Mexico. Its name is of Náhuatl origin (“huautzontli”), and it has a long history of use in Mexican cuisine. Its appearance is somewhat like what broccoli would look like if it were elongated, and its flavor is a bit like spinach. Not only does […]

Mexican Salsa Roja

Ingredients: 4-5 Roma Tomatoes 2 Habanero Chile Peppers 3 Garlic Cloves, coarsely chopped 2 Tablespoons Chicken Bouillon Powder 1/2 Cup White Onion, coarsely chopped 2 Tablespoons Olive Oil Salt, to taste Directions: Cover the tomatoes and habanero peppers with water in a small saucepan. Set over high heat and bring to a boil. Reduce heat […]

Mexican Salsa Verde

Ingredients: 5 Tomatillos, husks removed and rinsed 2 Serrano Chile Peppers, stemmed and coarsely chopped 1/2 Medium White Onion, coarsely chopped 1/2-2/3 Cup Fresh Cilantro Juice from 1 Freshly Squeezed Lime 1/4 Teaspoon White Sugar Salt, to taste Directions: Cut the tomatillos in half and place them cut-side down on a baking sheet lined with […]