A taco would not be a taco without a good spicy salsa and this charred tomatillo salsa is the best! Continue reading “Salsa de Tomatillo Tatemada (Charred Tomatillo Salsa)”
Category: Salsas
Spicy, non spicy, for tacos, for stews, here you will find lots of delicious Mexican salsas.
Trio de Salsas (Three Salsas)
I am having some friends for dinner, we are having tacos and I made three types of salsas for them to nibble with some tortilla chips and also to add to their food. Continue reading “Trio de Salsas (Three Salsas)”
Salsa Macha (Morita Chilli Oil Salsa)
There are many types of spicy salsas in Mexico, we obsess with chillies that we seem to have a big imagination to create a new salsa every day. I have to confess that I am one of those people and I love spicy salsas and my favourite is this salsa with morita chillies. Continue reading “Salsa Macha (Morita Chilli Oil Salsa)”
Salsa de Aguacate (Avocado Salsa)
Today I am cooking “Beef Birria” at home, it has been raining all afternoon and the hubby and I fancied something cosy and warm, so I remembered this very nice recipe for a birria, so I thought to have our birria with homemade tortillas, then we would make these delicious tacos and spread this lovely spicy avocado salsa on top!!
My dad was the king of the salsas in my family, when I was a child, we would always have a fresh made spicy salsa on the table in time for lunch. So I hope you like this quick and easy recipe.
Serves 4
Prep 5 min
Ingredients
- 2 ripe avocados
- 1/2 peeled onion
- 2 fresh jalapeños
- 100 gr fresh coriander
- Juice of 1 lime
- 4 tbs water
- Salt to taste
- Pinch pepper
Method
Place all the ingredients in a blender.
Add the water and blend until getting a smooth consistency.
Serve and eat immediately to avoid the salsa turning dark.
Have it with some birria tacos, get the recipe to make Beef Birria click HERE
Listo!
Provecho!
Macarela con Pipían Verde (Mackerel with Green Pipian)
Pipían or Pepian, as some people call it, is a type of Mexican sauce which the main ingredient are pumpkin seeds, in Spanish these are call “pepitas” that is where the word “Pipian” comes from. Continue reading “Macarela con Pipían Verde (Mackerel with Green Pipian)”
Salsa de Chile Puya (Puya Chilli Salsa)
Puya is a chilli similar to guajillo, but a bit more spicy. I would say that is a combination of guajillo and arbol chilli, in fact, a lot people get confused between these two, as Puya looks very similar to arbol chilli, but Puya is a bit thicker than arbol. Puya or Pulla, as some people call it, has more fruity and intense flavour than guajillo.
It goes very well with chicken, pork or beef. It is a good chilli to make salsas.
This recipe was given to me by my sister Sonia, who kindly share it with me, she told me that is a salsa from Acapulco, Guerrero, it was given to her by her sister-in-law. My sister Sonia is an excellent cook just like my other siblings. The ingredients are very simple and similar to other salsas, but you use oil to fry it. The combination of the ingredients with the oil make a more silky salsa.
Makes around 150 ml Puya salsa
Prep 10 min
Cook 15 min
Ingredients
- 5 dried, clean and deseeded Puya chillis.
- 2 medium tomatoes cut in chunks
- 1/2 white onion cut in chunks
- 1 medium garlic clove peeled
- 1/2 cup vegetable oil
- Salt to taste
Method
Put the chillies on a hot frying pan to toast for 3 min making sure to turn them around to avoid burning them.
Then put the chillies, onion, tomatoes and garlic in a blender and blend very well, in the meantime, heat the oil, with low heat, in the same frying pan where you toasted the chillies and add the salsa you just blended. Add salt to taste and cook for 15 min.
Have it with your breakfast, tacos or any other Mexican dish!
Tips
- If you can’t find Puya chillies in the UK, you can use arbol chillies, which are widely available in the Mexican online shops.
Listo!
Provecho!
Salsa de Molcajete (Molcajete Salsa)
The Molcajete is one of the most iconic Mexican kitchen utensils of all times. It has been used for thousands of years since the Aztecs and Mayans. It is the Mexican version of pestle and mortar. It is used mainly to make salsas, but people give it different uses. It is such an icon in the Mexican kitchens because it gives food a unique flavour. Continue reading “Salsa de Molcajete (Molcajete Salsa)”
Salsa Básica de Jitomate (Basic Tomato Salsa)
Today I decided to make this recipe because I don’t have much in the fridge as we are flying to Mexico in two days and also I was very tired to got myself cooking something very elaborated. Continue reading “Salsa Básica de Jitomate (Basic Tomato Salsa)”
Salsa Verde (Green Tomatillo Sauce)
There are some Mexican recipes that I categorised as important and this is one of them, it is the base for many Mexican recipes and it is so versatile that you could use it in many different ways, as a spicy salsa for your tacos or eggs, as a nibble with some totopos (tortilla chips) or as an ingredient for a main dish like enchiladas. Continue reading “Salsa Verde (Green Tomatillo Sauce)”
Salsa Tatemada de Chile de Árbol (Toasted Arbol Chilli Salsa)
Every home in Mexico have a fresh made salsa in the fridge, my home wasn’t the exception, my dad used to make this salsa all the time, it is tasty and if you are one of those brave persons to handle spiciness very well, this salsa is for you! Continue reading “Salsa Tatemada de Chile de Árbol (Toasted Arbol Chilli Salsa)”