Salsas and Sauces — By Ben on 08 September 2009
Roasted Green and Red Salsas

Salsas

On my last post I announced that this month’s Homemade challenge was salsas. There are many kinds of different salsas in Mexico, but the most popular ones are red salsa made with dried chiles and tomatoes and green salsa made with fresh chiles and tomatillos. When you eat at traditional Mexican restaurants, taquerias, torterias, fair booths or any other place tha serves authentic Mexican food, you are always able to choose between the two (plus any other specialty of the house). At my parents’ fonda part of the morning prep was to make a big batch of each salsa for the day. Two bowls of salsa (one of each) were served for every table, according to the traditional Mexican way.

Chiles

Roasting these salsa ingredients before blending them will enhance the flavor significantly. But you can also used them raw to give the salsa a taste of freshness. Here are the recipes for these two salsas:

Chiles

Salsa Verde

The ingredients:

  • 1lb tomatillos
  • 2 jalapeno chiles
  • 1 small onion
  • 3 garlic cloves
  • handful cilantro
  • salt

The how-to:

  1. On the grill or a iron cast skillet over medium high heat roast tomatillos, chiles and garlic. Turn ingredients a couple of times to roast them evenly.
  2. Blend with the rest of the ingredients for 1-2 minutes and cool down before serving. Store leftovers in refrigerator.

Salsa Roja

The ingredients:

  • 2-3 large fresh tomatoes
  • 1 small onion
  • 3 garlic cloves
  • dried chile (the amount will depend of the kind of pepper you are using and how spicy you want your salsa to be. For this salsa I used ghost peppers that I received from Marx Foods. They are very hot so I only used one. Be sure to know how hot the peppers you are getting are and be very careful when handling them)
  • 2 TBSP vinegar
  • salt

The how-to:

  1. In an iron-cast skillet over medium-high heat roast garlic and dried pepper (make sure your kitchen is well ventilated before this step)
  2. Cut tomatos in quarters and blend with the rest of the ingredients.
  3. Store leftovers in refrigerator.

All homemade salsa recipes, no matter how mild or hot, are welcomed this month that we are celebrating Mexican cuisine. Also remember that heidileon is having a Mexican Fiesta on her blog for the same reason so you can send your Mexican food creations over to her.

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(29) Readers Comments

  1. Homemade salsa is just the best!

  2. These look both gorgeous and delicious. It was great getting these technique suggestions!

  3. I'm loving your photography- simply gorgeous! And the salsas look amazing. Great post.

  4. Wow, they both sound soooo good! Great shots too!

  5. Pingback: Plantain Salsa with Citrus Vinaigrette - FOODalogue

  6. I love the bottles! They are so cute. And your salsa recipes are perfect for the upcoming 16 de Septiembre.

  7. Hola guapo!!!! I was missing your sweet comments in my blog :D. It's so nice to see your face again :D
    Everytime I come to your blog you have changed something in its design, I love it the way you have it now!!!

    Salsas are such a great acompañamiento to dishes and I would love to participate in your event Ben. I will think about something and send it over.

    Ah, also, your photography is awesome chico!!!!!!!!

  8. I would more than delight to taste your salsas. They looks so good. Love the bottles.

  9. I love making salsas. I've decided to challenge myself this year and actually can the salsas for the winter. I'll be sure to let you know how it goes.

  10. I'm obsessed with trying different salsas!! And I definitely need to try making my own. Yours looks delicious :)

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