Two typical Mexican salsas

Hello, hope your week is going well.
Salsa 6
Whether you like it spicy or mild, salsas are a great way to add color, flavor, and different texture to your dishes.

Salsa 12

These two are incredibly versatile and easy salsas that can be served with various meals…. The mild salsa is perfect for fish or meat. The ‘spicy’ one is delicious on tacos or fresh quesadillas!
quesadillas

If your mouth is watering already….

Keep reading!

I used a molcajete to make the sauces, if you don’t have a mortar you can use a blender or food processor, but as any Mexican would argue, salsas just taste different (and by different I mean amazing!) when made in a molcajete.

Mild Salsa

Ingredients:

1 chile serrano (or half for a milder salsa)
1 garlic clove
2 plum tomatoes
cilantro
salt

Roast tomato on a comal or skillet,* over high heat, turning them on each side until skin becomes dark and is easily removed. Remove the tomatoes from the comal and let them cool down before peeling them. While they are cooling, lightly roast the chile serrano and garlic clove. Quickly blanch the cilantro to intensify the flavor and color of this herb. Rapidly place the cilantro under cold water to stop the cooking process.Salsas 2

*otherwise, you could broil them in the oven.

Remove the seeds and devein the chile. Place garlic, chile, and cilantro in a molcajete and grind until a you have a uniform green paste. Add the peeled tomatoes one by one, making sure they are well incorporated before adding a new one. Taste and rectify seasoning.Salsa 5Salsa 6

Effortless Salsa Roja
If you already have fried chiles from this recipe. Then the following will be incredibly easy to make!

Ingredients:

2-3 tblsp of fried chiles**
2 plum tomatoes
salt

Roast tomatoes on a comal, over high heat, turning them on each side until skin becomes dark and easy to peel off. Remove the tomatoes from the comal and let them cool down before peeling them. In a molcajete place 2-3 tblsp of fried chiles and grind them well before adding the peeled tomatoes, one by one. Taste and rectify seasoning.Salsa 7-eSalsa 9

Keep grinding until you obtain a homogeneous mixture.Salsa 10
Enjoy!

**You can substitute chiltepes for other varieties of chiles like guajillo, pasilla, chipotle or ancho… just follow the steps of this recipe and use the chile you like!
NB. photo credits: Marco V.
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2 Comments Add yours

  1. Ana says:

    I love red salsas, I eat them with everything! I’m gonna get Stef ;) to make this for me lol.

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