Fresh Tomatillo Salsa with Serranos

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n Mexico, all sauces are salsas, regardless of whether or not they are cooked. But in the U.S., a salsa usually refers to an uncooked sauce. This is one of the simplest–yet tastiest–uses of serrano chiles. Serve this as a dip for chips or as a marinade and basting sauce for grilled poultry and meat.

Ingredients

  • 1 pound fresh green tomatillos

  • 3 tablespoons finely chopped red onions

  • 2 serrano chiles, seeds and stems removed, minced

  • 1 small bunch cilantro, coarsely chopped

  • Juice of 1 lime

  • 1 to 2 tablespoons olive oil (optional)

  • Sugar to taste (optional)

Instructions

Husk the tomatillos and wash them thoroughly under very hot water. Cool under running water, and coarsely puree in food processor or blender. Add the onions, serrano chiles, cilantro, and lime juice and pulse until coarsely chopped.

Remove the bowl and add olive oil if you wish to adjust the consistency. Add some sugar if the tomatillos are too sour.

Fresh Cayenne Hot Sauce

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Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.

Ingredients

  • 10 large fresh red cayenne chiles, stems and seeds removed, cut in half lengthwise
  • 2 cloves garlic, cut in half
  • 3/4 cup vinegar
  • Salt to taste

Instructions

Place the cayennes, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a plastic bag for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well­blended. Add salt to taste. Keep covered and refrigerated until use.

Huevos Rancheros with Black Bean Salsa

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Probably the most famous of all the chile breakfasts is huevos rancheros, or ranch eggs. This was the meal traditionally served to Mexican ranch hands after a hard early morning’s work. The basic recipe calls for salsa, tortillas, and eggs, but there are an endless number of variations of the recipe. For instance the eggs can be fried and placed on the sauce or poached right in the sauce, and the salsa can be made with red or green chile, which can be homemade or prepared.

Ingredients

Sauce:

  • 1 16-ounce can black beans, rinsed and drained

  • 1 medium tomato, diced

  • ½ cup diced red onion

  • ½ cup diced green bell pepper

  • 6 serrano chiles, stems removed, diced

  • 1/4 teaspoon ground cumin

  • Eggs:

  • 4 eggs

  • 4 corn tortillas

  • Vegetable oil for frying

  • 1 small avocado, peeled and diced

  • Garnish: Grated Monterey Jack cheese and chopped fresh cilantro

Instructions

To make the sauce, combine all the ingredients and let the mixture sit for at least an hour. Or if you prefer, prepare the night before and refrigerate, covered, overnight.

Before serving, pour the sauce in a pot and simmer to heat.

Pour the oil in a small skillet to a depth of an inch and heat until hot. Fry each tortilla in the oil for a few seconds on each side to soften, remove and drain. Pour off all but a couple of teaspoons of oil.

Add the eggs to the pan and fry to desired doneness.

To Assemble: Place a tortilla on individual plates. Stir the diced avocado into the sauce and ladle some of the sauce on each tortilla and top with an egg. Garnish the eggs with the cheese, sprinkle the cilantro over the top, and serve.

Chile Piquin Salsa

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‘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

  • 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.

  • 2 tablespoons crushed chile piquin, including seeds

  • 6 roma tomatoes, chopped or substitute 2 cups canned tomatoes

  • 1 8-ounce can tomato sauce

  • 1 small onion, chopped

  • 1 tablespoon red wine vinegar

  • 1 teaspoon garlic powder

  • 2 teaspoons sugar

  • Pinch ground cumin

  • Pinch oregano, Mexican preferred

  • 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.

 

Salsa Verde

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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

  • 1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained

  • 1/2 cup diced white onions

  • 2 cloves garlic, minced

  • 3 serrano chiles, stems and seeds removed, minced

  • 1/4 cup chopped fresh cilantro

  • Sugar to taste

  • 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.