‘This basic salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa. If your salsa is too thick, thin it with a little oil or vinegar.’
Ingredients
vermicelli, shrimp, cucumber, carrots, soy sauce
Salsa Verde
Tomatillos, also called Mexican husk tomatoes or green tomatoes, aren’t tomatoes and don’t even taste like them. They have a tangy, citrus-like taste that can at times be very tart. This sauce can be used with and on other foods, or can also be served as a salsa with chips.
Ingredients
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1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained
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1/2 cup diced white onions
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2 cloves garlic, minced
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3 serrano chiles, stems and seeds removed, minced
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1/4 cup chopped fresh cilantro
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Sugar to taste
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Salt to taste
Instructions
Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings.
Put the mixture in a blender or food processor and puree until smooth.
Pour the sauce into a bowl, stir in the cilantro and serve.
Chile Piquin Salsa
‘This salsa is served either smooth or as a salsa that has texture. It’s best made with fully ripe tomatoes, but if they aren’t available, canned tomatoes can be substituted. ‘
Ingredients
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This salsa is served either smooth or as a salsa that has texture. It&rquo;s best made with fully ripe tomatoes, but if they aren&rquo;t available, canned tomatoes can be substituted. The flavor of the salsa is better made with canned, rather than under-ripe tomatoes.
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2 tablespoons crushed chile piquin, including seeds
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6 roma tomatoes, chopped or substitute 2 cups canned tomatoes
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1 8-ounce can tomato sauce
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1 small onion, chopped
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1 tablespoon red wine vinegar
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1 teaspoon garlic powder
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2 teaspoons sugar
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Pinch ground cumin
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Pinch oregano, Mexican preferred
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Salt to taste
Instructions
In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes.
In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.
Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.
Crema Mexicana
This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.
Ingredients
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½ pint heavy cream
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2 tablespoons buttermilk
Instructions
Put the ingredients into jar and stir to mix. Cover the jar with plastic
wrap set in warm place, around 70 to 80°F, for 6 hours. Then place in the refrigerator for 8 hours or overnight.
Stir the cream before serving.
Avocado Salsa
We found that it complemented both beef and fish tacos.
Ingredients
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2 medium avocados, pitted and peeled
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3 serrano chiles, stems and seeds removed, chopped
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1/4 cup chopped onion
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2 tablespoons lime juice, fresh preferred
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Salt to taste
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Chopped fresh cilanto
Instructions
Put all the ingredients, except the cilantro, into a blender or food processor and puree until smooth.
Pour the mixture into a bowl, garnish with the cilantro and serve.