Salsa de Mole Poblano (Classic Mole Poblano Sauce)

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This subtle blend of chocolate and chile is from Puebla, where it is 
known as the “National Dish of Mexico” when it is served over turkey. 
This sauce adds life to any kind of poultry, from roasted game hens to a 
simple grilled chicken breast. It is also excellent as a sauce over 
chicken enchiladas.

Ingredients

4 dried pasilla chiles, seeds and stems removed
4 dried red guajillo or New Mexican chiles, seeds and stems removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
3 tablespoons shortening or vegetable oil
1 cup chicken broth
1 ounce bitter chocolate (or more to taste)

Instructions

Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame 
seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. 
Puree small amounts of this mixture in a blender until smooth.
Melt the shortening in a skillet and saute the puree for 10 minutes, 
stirring frequently. Add the chicken broth and chocolate and cook over a 
very low heat for 45 minutes. The sauce should be very thick. The 
remaining sesame seeds are used as a garnish, sprinkled over the 
finished dish.

Salsa de Chipotle (Chipotle Chile Sauce)

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From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños. 
This is a table sauce served at room temperature to spice up any main 
dish, including meats and poultry.

Ingredients

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup vegetable oil
1/2 cup vinegar
1 cup water

Instructions

Soak the chiles in hot water until softened, about 1 hour. Remove the 
seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive 
oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican 
oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the 
paste over medium heat until it is aromatic, stirring constantly, for 
about 5 minutes. Add the vinegar and water, remove from the heat, and 
stir well.

Pico de Gallo Salsa

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This universal salsa, also known as salsa fria, salsa cruda, salsa 
fresca, salsa Mexicana, and salsa picante, is served all over the 
Southwest and often shows up with non-traditional ingredients such as 
canned tomatoes, bell peppers, or spices like oregano. Here is the most 
authentic version. Remember that everything in it should be as fresh as 
possible, and the vegetables must be hand-chopped. Never, never use a 
blender or food processor. Pico de Gallo (“rooster's beak” for it's 
“sharpness”) is best when the tomatoes come from the garden, not from 
the supermarket. It can be used as a dip for chips, or for spicing up 
fajitas and other Southwestern specialties. Note: It requires advance 
preparation and will keep for only a day or two in the refrigerator.

Ingredients

4 serrano or jalapeño chiles, seeds and stems removed, chopped fine (or 
more for a hotter salsa)
2 large, ripe tomatoes, finely chopped
1 medium onion, chopped fine
1/4 cup minced fresh cilantro
2 tablespoons vinegar
2 tablespoons vegetable oil

Instructions

Combine all ingredients in a large bowl, mix well, and let the salsa 
sit, covered, for at least an hour to blend the flavors.

Serrano Salsa with Mangos and Tomatillos

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Not all Southwest salsas are tomato-based; this one utilizes tomatillos, 
the small “husk tomatoes” that are grown mostly in Mexico, but are 
available fresh or canned in many U.S. supermarkets. The natural 
sweetness of the mango blends perfectly with the tartness of the 
tomatillos. Note: This recipe requires advance preparation.

Ingredients

6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, minced
2 tablespoons chopped green onions, including the greens
1 mango, peeled, pitted and coarsely chopped
10 tomatillos, husks removed, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons olive oil

Instructions

Combine all ingredients in a bowl and allow to sit for at least three 
hours--and preferably overnight--to blend the flavors.

Salsa de Ají (Ecuadorean Fresh Chile Sauce)

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This is a basic but classic Latin American salsa recipe collected in 
Ecuador. Although this recipe calls for the use of an electric blender, 
one can follow the traditional method of using a mortar and pestle. 
Ecuadorians are very fond of putting beans in their salsa. The most 
popular beans are the lupini, which are large white beans about the size 
of lima beans. Just add the cooked beans directly to the salsa. Use this 
salsa as a dip for chips or as a topping for grilled meats.

Ingredients

2 large tomatoes, seeds removed, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh cilantro
4 large, fresh ají chiles, seeds and stems removed, chopped or 
substitute yellow wax hot or jalapeño
1/2 cup water
Salt to taste

Instructions

Combine the tomatoes, onion, and cilantro in a bowl.
Place the chiles, water, and 3 tablespoons of the tomato and onion 
mixture in a blender or processor and puree until smooth.
Add the chile puree to the remaining tomato mixture and mix well. Salt 
to taste.