lunaticsinge.com - Mexican Salsas

Easy Chipotle Mayo

Ingredients:

2 canned chipotle chiles in adobo sauce

2 teaspoons lime juice

1/2 cup mayonnaise

1 tablespoon cilantro, chopped

salt and ground black pepper

1. In a small bowl, mash together the chipotle chiles, lime juice, mayonnaise, and cilantro. Season with salt and pepper. Makes 1/2 cup.

Pasilla - Guajillo Salsa

Ingredients:

3 dried pasilla chiles

3 dried guajillo chiles

3 garlic cloves

2 cups warm water

Salt and ground black pepper

1. Soak the pasillas, guajillos, and garlic in the warm water until the chiles are soft, about 10 minutes. Pour into a blender and process until smooth. Season with salt and pepper. Makes 2 1/2 cups.

Tomatilla and Chile de Arbol Salsa

Ingredients:

1 tablespoon olive oil

8 tomatillos, husked and rinsed (1 lb.)

1/2 cup white onion, chopped

2 garlic cloves, unpeeled

3 chiles de arbol, stemmed, seeded, and torn into pieces

2 tablespoons cilantro, chopped

1 cup water

Salt and ground black pepper

1. In a large sauté pan, heat the olive oil over medium-high heat. Add the tomatillos, onion, garlic, and chiles. Cook for about 7 minutes, until the tomatillo skins are browned.

2. Carefully peel the garlic cloves and add to the blender along with the tomatillos, onion, and chiles. Add the cilantro and water. Process until smooth, about 2 minutes. Season with salt and pepper. Makes 1 1/2 cups.

Salsa Asada

Ingredients:

8 plum tomatoes, cored

1 large shallot peeled

2 serrano chiles, stemmed

1/3 cup chicken broth

Salt and ground black pepper

1. Heat a heavy medium skillet over medium-high heat. Add the tomatoes, shallot, and serranos and roast in a dry skillet until golden brown on all sides, about 8 minutes. Transfer to a blender, add the broth, and blend until smooth. Season with salt and pepper. Makes 2 cups.

Pomegranate, Basil, and Queso Fresco Salsa

Ingredients:

1/4 cup pine nuts

Seeds from 1 large pomegranate (1 cup)

2 tablespoons basil, thinly sliced

2 tablespoons queso fresco or feta, crumbled

1 teaspoon olive oil

salt and ground black pepper

1. Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.

2. In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper. Makes 1 1/2 cups.

Grilled Corn Pico de Gallo

Ingredients:

1 ear of corn

1 1/2 lbs. ripe tomatoes, seeded and chopped

3/4 cup onion, chopped

1/2 cup cilantro, chopped

3 tablespoons lime juice

2 serrano chiles, stemmed, seeded, and minced

Salt and ground black pepper

1. Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.

2. Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (the salsa can be made up to 4 hours ahead.) Makes 3 cups.

Spicy Tomato Broth

Ingredients:

6 plum tomatoes, cored

1 small white onion, peeled and quartered

2 garlic cloves

1/2 teaspoon dried oregano, prefer Mexican

3 cups chicken broth

Salt ad ground black pepper

1. Combine the tomatoes, onion, garlic, and oregano in a blender and process until smooth. Transfer to a heavy medium saucepan and add the broth. Bring to a boil over medium-high heat. Reduce the heat and simmer until bright red, about 10 minutes. Season with salt and pepper. Makes 41/2 cups.