Tag Archives: Salsa recipes

Chile Rojo Salsa

Posted on by May 8, 2016

I love this complex and smokey Chile Rojo Salsa. Not only is it perfect with the mushroom kale tamales, but it’s great with pretty much everything else. Okay, that’s not quite true, but this is my sort of condiment to be sure. This Chile Rojo Salsa has a smoky quality that I love with huevos rancheros. But it doesn’t discriminate. It makes almost any meat or egg dish breakfast better. But, you just might eat it all on the tamales, so don’t count on leftovers or perhaps, consider making a double batch? Doubling up would certainly be easy enough to do, and this type of cooking is slow but easy, so making lots is definitely the way to go. The Chile Rojo Salsa freezes well and it’s a great thing to keep around to wow surprise or last minute guests. Just serve it with warm black beans, scrambled eggs and warm tortillas and this Chile Rojo Salsa makes a super quick and easy breakfast extra special. … Continue reading →

Tomatillo Salsa

Posted on by October 26, 2014

This Tomatillo Salsa is a very light and versatile salsa. It’s easy to make side by side with the chili lime chicken filling and pairs nicely. It also taught me how to use cilantro sprigs and I’m all for cutting back on kitchen waste. The Tomatillo Salsa has an interesting appearance because it isn’t a true salsa verde- the pasilla chile and the fresh beefsteak tomato give it a light red color that’s flecked with dark red. ½ pound tomatillos 1 pound beefsteak tomato(es) 2 serrano chiles 1 dried pasilla chile 1 medium onion, cut into wedges 1 garlic clove ½ cup packed cilantro sprigs (the leaves went into the chicken) 1 tablespoon fresh lime juice Salt Preheat the oven to 500° F. Husk and halve the tomatillos. Stemmed and seed the chiles (if you like spicy, keep the seeds from one or both of the serranos). Chop the tomatoes and onions and peel the garlic. On a baking sheet, spread the tomatillos, serranos, pasilla, onion and garlic. Roast the vegetables in the center of the oven for about 15 minutes, turning them once or twice, until softened and lightly browned in spots. Cut the beefsteak tomato into quarters and add … Continue reading →