Ingredients:
2 Dried Arbol Chiles
1 Dried Guajillo Chile
2-3 Tablespoons Vegetable Oil
3 Cloves Garlic
1 Onion, coarsely chopped
1 1/2 Cups unsalted peanuts, lightly roasted, or 1 Cup peanut butter (no sugar added)
1/4 – 1/2 Cup warm Chicken stock (or buillon)
1/2 Chipotle chiles (canned in adobo sauce)
1/8 Teaspoon Cinnamon
Pinch of Ground clove
Freshly ground black pepper, to taste
Salt to Taste
Directions:
Re-Hydrate [...]
Pork Ribs by Amy Hernandez
Ingredients:
2 Lbs baby back ribs, 2-3 inch pieces
1 Tsp salt
1 Tsp oil
1 1/2 Lbs fresh tomatillos, outer husks removed and rinsed
2-3 Jalapeño chiles
1/2 Small onion
2 Large fresh guero chiles
2 Large garlic cloves minced
3/4 cup firmly packed cilantro leaves
1 Tsp salt or to taste
1 Cup of water
Directions:
Rinse the meat and pat dry. [...]
Pumpkin Seed Salsa Ingredients:
2 Garlic cloves, minced
1 Tbs Serrano chile pepper, finely chopped
1 Teaspoon Habanero chile pepper, finely chopped
2 Teaspoon ground cumin
2 Cups raw green pumpkin seeds, hulled
1/2 Cup vegetable oil
2 Cups cilantro, chopped
1 1/2 Cups water
Salt to taste
Tomato Salsa Ingredients:
2 Serrano chile peppers, finely chopped
4 Roma tomatoes, chopped
1/4 Cup onion, finely chopped
1 Garlic clove, [...]
Some people know them as “chile” others use the word “chili”, both of them are fine but we as Mexicans commonly use the word chile. It is interesting that when people talks about Mexican Food, the first thing that come to mind is chile, hot, spicy, and I’m sorry to tell but it’s true. Like [...]
Ingredients:
2-3 Large Avocados
3 Cloves garlic, peeled
1/2 onion, halved again
4-7 Habanero Chile Peppers*
3-4 Limes, quartered and juiced
Salt to taste
Water as necessary
*The number of peppers depends on how spicy you want it. I prefer about 7 chiles. Remember, it’s a hot salsa with avocado, not guacamole!
Directions:
In a small pan, roast the habanero peppers over medium-high heat. Turn [...]
Ingredients:
2-3 Large Avocados
1 Clove Garlic, peeled and minced
1/2 Cup Onion (preferably Red Onion) finely chopped
1/2 Cup Roma Tomato, seeds removed, finely chopped
1/2 Cup Cilantro, finely chopped
1 Habanero, Serrano or Jalapeño Chile Pepper, minced, optional (remove seeds to reduce spiciness)
Juice of 1 Lime
1 Tablespoon Cumin
Salt to Taste
Directions:
Cut the avocados in half. Remove the pits, but save [...]
Each region in Mexico has it’s own unique twist on the pico de gallo salsa, but it always includes coarsely chopped fresh vegetables or fruit. Some say the name, which means “rooster beak”, comes from the fact that the Serrano chili peper bears a striking resemble to a rooster’s beak. Others say it’s due to [...]
