Salsa Casera(Chiltepin House Sauce)

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This diabolically hot sauce (at least a 9 on the heat scale) is also called Chiltepin pasta (paste). It is used in soups and stews and to fire up machaca, eggs, tacos, tostadas, and beans. This is the exact recipe prepared in the home of Josefina Duran in Cumpas, Sonora.

Ingredients

  • 2 cups Chiltepins

  • 8 to 10 cloves garlic

  • 1 teaspoon salt

  • 1 teaspoon Mexican oregano

  • 1 teaspoon coriander seed

  • 1 cup water

  • 1 cup cider vinegar

Instructions

Combine all ingredients in a blender and puree on high speed for 3 to 4 minutes. Refrigerate for one day to blend the flavors. It keeps indefinitely in the refrigerator.

Avocado Salsa

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We found that it complemented both beef and fish tacos.

Ingredients

  • 2 medium avocados, pitted and peeled

  • 3 serrano chiles, stems and seeds removed, chopped

  • 1/4 cup chopped onion

  • 2 tablespoons lime juice, fresh preferred

  • Salt to taste

  • 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.

Cold Gazpacho with Red Hot Chile Salsa

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This cool soup with a spicy bite is very refreshing on a hot day. Technically not really cooking, it’s a great way to “recycle” any leftover salsa. For a creamier gazpacho, add a ripe avocado.

Ingredients

For the Gazpacho:

  • 1 cup Pico de Gallo (see following recipe)
  • 1 small cucumber, peeled and diced
  • 3 cups tomato juice
  • 2 tablespoons red wine, optional
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Chopped fresh cilantro for garnish

For the Pico de Gallo:

  • 3 jalapeño chiles, stems and seeds removed, chopped very fine
  • 1 small onion, chopped very fine
  • 2 medium tomatoes, chopped very fine
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
  • 1/4 cup minced fresh cilantro

Instructions

For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.

Quesadillas w/ Roasted Corn and Turtle Bean Salsa

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These quesadillas can be served as an hors d’oeuvre or as a luncheon entree. They are much tastier and prettier than a plain grilled cheese sandwich.

Ingredients

For the Quesadilla:

•   6 8-inch flour tortillas
•    3 cups grated Monterey Jack cheese or Mexican Manchego cheese
•    1 ½ cups Roasted Corn and Turtle Bean Salsa

For the Salsa:

•    2 ears fresh corn or 3/4 cup whole kernel corn (canned or frozen)
•    ½ cup cooked Turtle (black) beans
•    1/4 cup diced red or green bell pepper
•    3 tablespoons finely minced red onion
•    2 jalapeño chiles, stems and seeds removed, diced
•    2 cloves garlic, finely minced
•    1/4 cup chopped fresh cilantro
•    1/4 cup olive oil
•    2 tablespoons vinegar or lime juice
•    1 teaspoon dried oregano, Mexican preferred
•    Salt to taste
 

Instructions

For the Quesadillas:

Preheat oven to 400 degrees.

Arrange 2 tortillas in a layer on a greased baking sheet. Top with ½ of the cheese and salsa. Top each with another tortilla and repeat with the cheese and salsa. Place the remaining tortillas on top and, if desired, sprinkle with a little more cheese.

Bake for 8 to 10 minutes or until the tortillas are slightly crisp and the cheese begins to melt.

Cut the quesadillas in wedges and serve with additional salsa on the side.

 

For the Salsa:

Cut the corn off the cob (if using ears) and put the kernels in a hot, dry saucepan and roast for 5 minutes, stirring constantly so that they don’t burn.

Combine with the remaining ingredients and allow to sit for an hour to blend the flavors.

 

Empanaditas with Mango Banana Habanero Salsa

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Empanaditas are little fruit or meat filled pies. Just about any fruit salsa will work in this recipe, but I especially like the tropical ones. If you’re short on time, ready-made pie crusts can be used for the pastry.

Ingredients

For the Empanaditas:

•    1 recipe Mango Banana Habanero Salsa (see recipe below)
•    1 package active dry yeast
•    1 cup warm water
•    1/4 cup shortening
•    3 cups flour
•    1 teaspoon salt
•    1 egg, beaten

For the Salsa:


•    2 ripe mangos, peeled and diced
•    1 banana, diced
•    1/4 cup minced purple onion
•    1 habanero chile, stems removed, minced
•    1/4 cup orange juice
•    2 tablespoons lime juice
•    2 tablespoons olive oil
•    1 tablespoon chopped fresh mint

 

Instructions

For the Empanaditas:

Preheat an oven to 400 degrees.

Dissolve the yeast in the water.

Cut the shortening into the dry ingredients. Add the yeast water and mix well. Do not let the dough rise.

Separate the egg and lightly beat the white. Beat the yolk with 1 tablespoon of water. Set them aside.

Roll the dough to 1/4-inch thickness. If using a commercial pie crust, do not roll. Cut into circles 2 to 2 ½-inches in diameter. Place a spoonful of salsa off-center on a circle. Brush the edges of the circle with the egg white, fold over and crimp the edges to seal.

Brush the empanaditas with the egg yolk and bake for 10 to 12 minutes or until golden.

For the Salsa:

Combine all the ingredients and allow to sit for an hour to blend the flavors.