The Tale of Two Mexican Salsas

Ohhh, I am sorry. Were you lured by the title and came expecting to read the ancient history of Mexican salsas, maybe even a sprinkling or two of Montezuma stories? I am sorry, I didn’t mean to bait you like that. I am simply desperate to have you visit. Forgive me? I might not have a tale to tell but I do have two tried-and-tested salsa roja and salsa verde recipes to share.

September 16 was Mexican Independence Day and the facility I worked at, being predominantly Hispanic in clientele and staff, went all out in celebrating the occasion. I have to say my dietary crew made me proud and definitely outdid themselves by setting up a taqueria worthy to compete with Mexico’s best. We had a margarita bar (virgin, alas!), from-scratch corn chips and fresh guacamole to whet appetites, Spanish rice and beans to compliment the al pastor, carne asada, chicken and lengua tacos, and arroz con leche to finish the meal with a sweet bang. Of course, there is no such thing as authentic Mexican fare without the fiery salsas, right?

 

 

Salsa Verde

Made with tomatillos, garlic, jalapeno peppers and cilantro, this salsa was the milder of the two, giving an option to people who, like me, aren’t quite brave.

Makes about 3 Cups

Ingredients

1 1/2 lbs tomatillos, husks removed
7 jalapenos, stemmed
1 small onion, peeled and quartered
5 cloves garlic
1 bunch cilantro (about 1 cup), coarsely chopped
1 tbsp lime juice
water
salt to taste

Procedure

In a saucepan, place tomatillos, jalapenos, garlic and enough water to cover. Bring to a boil, then lower heat to simmer until ingredients are softened.

Place cooked tomatillos, jalapenos, and garlic, 1/2 cup of the boiling liquid, onions, cilantro, lime and salt to taste in a blender or food processor. Pulse to desired consistency. Adjust salt as needed. Keep in refrigerator to cool and to allow flavors to meld.

Salsa Roja

Although the ingredients may also be boiled, roasting delivers a deeper and more robust flavor.

Makes about 3 Cups

Ingredients

8 tomatoes, cored
1/2 cup chili arbol
2 cloves garlic, peeled and sliced
1 cup water
salt to taste

Procedure

In a heavy, thick-bottomed, ungreased skillet, arrange tomatoes and roast over low heat until softened. Check and turn tomatoes regularly. Remove from heat and set aside.

In a very hot skillet, toast chilies until aromatic, about 1 minute. Check and turn continuously to prevent burnt spots. Remove chilies from heat and allow to cool enough to handle. Discard stems and remove most or some of the seeds depending on the piquancy desired. Remember, the narrower the chili arbol, the hotter.

Combine roasted tomatoes and chili peppers, garlic, water and salt to taste in a blender or food processor. Pulse thoroughly, adding more water as needed to achieve desired thickness. Keep in the refrigerator to cool and to allow flavors to meld.

Salsas are not only for chip-dipping or taco-slathering, they are excellent as bases for meat dishes as well! Have a pint or two lying around? Give these recipes a try:

Tomatillo Chicken Stew
Tilapia Baked in Salsa Verde
Carne Deshebrada en Salsa Roja

 

Recipes from Across the Border in The CookMobile Archive:

Pork Pozole

 

 

 

Corn and California Summer

 

 

 

 

 

By the way, have you been to my new baking site, www.thecookiemuncher.com? It’s still very much at its first steps but there are already quite a few sweet treats to be discovered. Here are a couple or so of my favorite cookie recipes there:

Potato-Chip Cookies
Coconut-Macadamia Cookie Bars
Chocolate Chunk Cookies

Please, please visit?

More Good Food!

• Guacamole
• Angel Hair Pomodoro with Garlic Shrimp
• Bunuelos
• Papas con Chorizo Omelet (Potatoes and Sausage Omelet)
• I am in Love. With a Puppy. And Chilaquiles, too.
• Chicken, Caramelized Onions and Gouda Quesadilla
• Asparagus and Crab-Stuffed Dover Sole with Tarragon Cream
• Steamed Chicken with Basil Pesto and Toasted Pine Nuts
• Caprese Sandwich
• Herbed Chicken Stuffed with Feta Cheese and Sun-dried Tomatoes