Ingredients
1 unformated recipe
1 salsa fresca
1 chipotle salsa
1 salsa
1 salsa yucateca
Cooking Directions:
SALSA FRESCA (fresh salsa): 2 large ripe tomatoes, peeled & diced, 1/2 large sweet onion, diced, 1 or 2 small hot peppers, finely diced (serrano, jalapeno, or arbol), juice from 1/2 of a key lime or lime or lemon, 1/2 cup diced cilantro, salt to taste. Simply mix all of the above together and use as you would any salsa. CHIPOTLE SALSA: 2 large ripe tomatoes; Simmer in a small amount of water for 3-4 minutes; peel, and place in a blender or food processor with; 1 or 2 chile chipotle from a can (these are smoked, pickled jalapenos in a vinegar-tomato sauce), add a little of the sauce, too, if you want more heat - be careful, these are quite hot! add to tomato and blend 6-7 seconds. Salt to taste. SALSA: On the open flame of a stove on a grill, or on a non-stick griddle on high heat, lightly char: 2 large very ripe tomatoes, 2 garlic cloves, 1 or 2 small hot peppers (chile verde, jalapeno, serrano, arbol). Let the tomatoes cool a bit and peel. Meanwhile, in a molcajete, mash the other ingredients together. Add the tomato and mash that, too. You may have to transfer some to a bowl. Put it into a small bowl and add 1/2 diced sweet onion, and 1/2 cup diced cilantro. Salt to taste. If you don't have a molcajete, or mortar & pestle, mash the ingredients with a fork instead. SALSA YUCATECA: 1 chile habanero (there is no substitute!), charred as above and mashed, the juice from one key lime (or lime), 2 Tbsp olive oil, 1 garlic clove, roasted and mashed, salt to taste. Place the ingredients in a small dish or bowl & mix together. Try this in chicken soup! P.S. When roasting garlic, do it with the peel on. Remove after roasting!
mexican,sauces,marinades,tex-mex
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