Chipotle Salsa, Dry Chilie Salsa, Salsa de Molcajete

Here you have three delicious salsas to spice up all your food!

Chipotle salsa

  • 3-4 roma tomatoes
  • 1 can (7oz)  Chipotle peppers in adobo sauce
  • ¼ of a small onion
  • 1 garlic clove
  • Fresh Cilantro to taste
  • +Salt to taste
  • +black pepper to taste

Heat up a large skillet or griddle and rub it with a bit of oil, then pan roast the tomatoes, onion and garlic for about 5 minutes or until they are soft. Flip them around a couple times so they will roasted on all sides.  (Cut the tomatoes in half so they will roast faster).

Once everything is pan-roasted place all these ingredients into the blender and add in the chipotle peppers, one cup of water and  the cilantro, season with salt and pepper to taste, and blend on high until you get your desired texture. Taste the flavor add more salt and pepper if needed.  Then the salsa is ready. Enjoy.

Dry Chilie Sauce

  • 6-7 Tomatillos (green Tomatoes)
  • 10-12 Puya Dried chillies
  • ¼ C Cilantro
  • ¼ C Onion
  • 1 Garlic Clove
  • Salt to taste
  • +Pepper to taste

Peel off the tomatillos and rinse them with warm water, then cut them in half.

Remove the stems and seeds from the dry chillies. (To add some heat, feel free to add 2-3 Chile de Arbol dry chilies)

Preheat a skillet or griddle on high heat and toast the tomatillos, onion and garlic for about five minutes or until soft. Flip them around they will toast on all sides.  Place them in large bowl.

Toast the chilies on each side for about 40 seconds to a minute on each side.  Place the chilies with the rest of the ingredients.  Pour about four cups of water into the bowl with all the ingredients, and set this aside for about 15 minutes.

After 15 minutes, place all the ingredients into a blender, add about one cup of water, and  add the fresh cilantro, salt and pepper to taste, blend on high for about 5 minutes or until you get a soft sauce.   Then taste the flavor add more salt and pepper if needed, and  if you want you can strain the salsa before serving it.  Enjoy.

Salsa de Molcajete:

  • 4-5 Small Roma Tomatoes
  • 5-6 Serrano peppers
  • 1 garlic clove
  • salt to taste
  • whole black pepper to taste

You need a mortar for this one.

Wash the tomatoes and the serrano peppers.

Heat up a skillet or griddle and toast the tomatoes, garlic and serrano peppers for about 5-10 minutes or until soft.  (you will be grinding everything on the mortar, so the softer the ingredients are the easier it will be to grind them.)

Once all the ingredients are toasted.  

Now start by placing the Garlic and whole black pepper on the mortar, season with salt and grind until the garlic is pureed,  then add in the serrano peppers and grind them until you get your desired texture.   Then add in the Tomatoes and grind them with the rest of the ingredients until well combined and until you achieve your desired texture and consistency.   Taste the flavor add more salt and pepper if needed and once you are happy with the flavor the salsa is done.