The ingredient list for Salsa Roja will change based on which region you’re in, and who’s cooking it, and what kind of mood they’re in. In other words, there are countless interpretations of Mexico’s most common salsa. I’ve been getting questions about it lately, so I wanted to offer up a couple options that should…
Black Bean and Corn Salsa
This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, burritos, breakfast backup?!! And you can easily turn it into a meal with a few additions so it’s worth keeping it in mind if your kitchen needs a kickstart. I think it tastes best…
Salsa Verde Molcajete Style
This is probably the easiest way to make Salsa Verde in a molcajete. I’ll put up a recipe soon for a version that chars all the veggies, but this version opts for simplicity by roasting the tomatillos in the oven while you’re smooshing the other ingredients in the molcajete. The flavor you can generate from…
Homemade Salsa Using A Molcajete
Making salsa with a molcajete will give you a quick taste of civilization missing the mark. Yes, blenders and food processors are massively convenient, but that doesn’t mean they are superior to an old fashioned bowl and club. Mortar and pestle would be the more accepted terminology, and if you’re in Latin America it’s referred…
Check Your Chili Powder Ingredients! (And How To Upgrade It)
Grab the chili powder that you use most often and take a look at the ingredients. It will probably look something like this: Like most of Mexican cuisine that crosses north of the border, chili powder has become a watered down version of the real thing. Instead of ground dried chilis, you’re getting ground chilis…
Cucumber Radish Salsa
This Cucumber Radish Salsa is another good example of how easy it can to be to expand your salsa repertoire beyond the realm of tomatoes and tomatillos. Here we’re combining the piquancy of radishes with the cool crunch of an English cucumber. The result is a light, vibrant salsa that will work equally well on…
Peanut Chile Salsa
It’s true, you probably never reach for peanuts when you’re settling in to make a homemade batch of salsa. But there’s a good chance this Peanut Chile Salsa will have you thinking twice about that the next time you’re swinging open the pantry door. In other words…it tastes good. Real good. Peanut Chile Salsa Recipe…
Tomatillo Chipotle Salsa
Blue and yellow make green. Yin and Yang make life. Tomatillo and Chipotle make…..magic? It’s difficult to peg how so much goodness can come from so little in this Tomatillo Chipotle Salsa, but instead of trying to figure out how it happens we are better off just eating it. Tomatillo Chipotle Salsa This salsa is…
Avocado Salsa Verde
Avocado Salsa Verde usually inspires a gushing “What is this?” from those who’ve never made it at home before. It has such a vibrant, distinct flavor that people assume there are some big-time chef skills involved in producing this masterpiece. But there’s not. It happens to be one of the easiest of Mexican sauces to make, and once it’s…
Tomato Jalapeno Salsa
I always come back to this Tomato Jalapeno Salsa. Even after dozens of other salsa expeditions to far away flavors, I always come back. A warm salsa blended together moments ago simply cannot be beat. Don’t let the innocent looking ingredient list fool you. It’s one of the simplest Mexican recipes in existence, but it also…
