Salsas

Salsa de Chile Serrano

Ingredients:

8 to 10 Serranos
4 Roma tomatoes
2 garlic cloves
¼ cup water
½ Tbsp salt, or to taste

Instructions:

Roast chiles and tomatoes on a skillet over high heat until 75% of the surface is blackened. Set aside and allow to cool to room temperature. Remove the stems of the chile but it is not necessary to peel the roasted skin of the chile or tomatoes. Place all the ingredients in the blender with water and blend well. Salsa should have a chunky consistency.

Salsa de Chile jalapeño

Ingredients:

6 jalapeños, stem removed
2 tomatillos, hulled
2 garlic cloves
¼ cup cilantro
½ Tbsp salt, or to taste

Instructions:

Place tomatillos and jalapeños in a medium saucepan with enough water to cover them and bring to a boil until cooked through, about 10 minutes. Remove cooked tomatillos and jalapeños from water and allow to cool to room temperature. Reserve the cooking liquid. Place all ingredients in the blender with 1/4 cup of cooled cooking liquid and blend well.

Salsa de Chile de arbol

Ingredients:

1 cup chile de Arbol, stems removed
2 garlic cloves
4 chiles guajillo, stems removed
¼ cup water
½ Tbsp salt, or to taste

Instructions:

In a medium bowl, place chiles in enough water to cover them and let them soak for about 15 minutes. Once the chiles are soft, place all ingredients in the blender with water and blend well. Salsa should have a smooth consistency but specks of dried chile are desirable. Additional water may be added to taste.

Salsa de Chile guerito

Ingredients:

6 yellow peppers
1-14 oz. can whole tomatoes
2 garlic cloves
¼ cup water
½ Tbsp salt, or to taste

Instructions:

Roast chiles on a skillet over high heat until 75% of the surface is browned. Set aside and allow to cool to room temperature. Peel the peppers. Place peppers, entire contents of tomatoes including the juice, and the rest of the ingredients in the blender with water and blend well. Salsa should have a chunky consistency.

Spring 2014
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