Read an Excerpt
Salsa Recipe Book
By Patricia Baker
AuthorHouseCopyright © 2011 Patricia Baker
All right reserved.
Chapter OneSAUTÉED SERRANO SALSA
2 vine tomatoes 3-5 green Serrano peppers &fra12; garlic clove 1 tablespoon olive oil 3 tbsp. of water 1 tsp. salt
Heat the olive oil in a skillet or saucepan. Add the peppers and tomatoes and sauté on medium heat (covered) for about 7 minutes or until the tomatoes start peeling off. Stir occasionally. Blend all the ingredients in a blender or food processor for a few seconds or until it reaches the consistency of your choice.
This salsa is my favorite on top of tacos or grilled meats.
3-6 dried cambray peppers 5 tomatillos (peeled and scrubbed) &fra12; garlic clove 2 boiling cups of water &fra12; cup chopped onion – optional 1/3 cup cilantro – optional
Place the water in a small saucepan and boil the tomatillos and cambray peppers for about 5 to 7 minutes, or until the tomatillos are soft and have changed color. Discard 3 parts of the water and liquefy all the ingredients in a blender for about 8-10 seconds. Transfer into a serving bowl and mix in chopped onion and cilantro, if desired.
Cambray peppers are found at most Mexican stores, either bagged or by the pound. It is also very easy to produce plants from the seeds found in the peppers. They are also known as chile de árbol and are very similar to cayenne peppers.
I love this salsa with barbacoa tacos or to accompany any roast beef or brisket dishes.
2 vine tomatoes 2-3 green jalapeños 3-4 tomatillos (optional) &fra12; garlic clove 1 tsp. salt Boiling water
This salsa is quick and easy to make. Place the two or three first ingredients in a saucepan with water, and boil for about 7-10 minutes or until the tomatoes begin to peel off. Drain and liquefy all ingredients in a blender for about 5 to 8 seconds or until it reaches a smooth consistency.
SAUTÉED CAMBRAY SALSA
3-8 cambray peppers (chile de árbol) 2-3 vine or Roma tomatoes &fra12; garlic clove 1 tbsp. oil 1/3 cup water 1 tsp. salt
In a pan on low heat, add the oil and sauté the peppers (stems removed) for about 1 minute, stirring constantly. Remove from pan and add the tomatoes, cover and sauté for about 5 minutes, flipping the tomatoes occasionally. Liquefy all ingredients in a blender and pour in a serving bowl. Be careful when sautéing the peppers – they may burn easily and will smoke the entire house, causing people to cough. If this happens, use another pan for sautéing the tomatoes.
This salsa is my favorite for its distinctive smoky flavor.
Note: Cambray peppers, also known as chile de árbol, can be found at most grocery stores in the produce section. If not able to find, cayenne peppers are a good substitution.
5 tomatillos (peeled and scrubbed) 1-2 green jalapeños &fra12; clove of garlic Boiling water
Place clean jalapeños and tomatillos in a saucepan with boiling water and boil for about 7-10 minutes or until the tomatillos change into a yellowish color. Blend all ingredients using about half cup of the same water used to boil the ingredients. You may choose the consistency by selecting the option on your blender. The longer you blend the smoother it gets. Transfer into a serving bowl.
This salsa has a bit of a tart flavor that comes from the tomatillos, and it is the perfect salsa for enchiladas verdes!
Note: The hotness of the salsa varies depending on the appearance of the jalapeños and the amount used. The lines found on some jalapeños indicate that those peppers are hotter than those with no lines. If you ever end up with a salsa that seems hotter than you desired, just add more tomatillos to it to lower its spiciness.
DAVID'S FAVORITE SALSA
1 batch of the Jalapeño/Tomato Salsa (include tomatillos) 1 medium chopped onion 2 chopped jalapeños 6 mini sweet chopped peppers 2 chopped tomatoes 2 minced garlic cloves Salt to taste
Yields 4-5 cups
Sauté the minced garlic and all chopped ingredients for about 6-10 minutes in a large pan. Add salt to taste. Once the ingredients are fully cooked, add the salsa and simmer for about 7 minutes to incorporate all ingredients and flavors. Allow to cool and serve.
This salsa is my husband's own creation. It is the perfect salsa for corn chips and it is a great source of vitamins. It combines the tart flavor of tomatillos, the sweetness of tomatoes, and spiciness of peppers – just a great flavor combination!
1-2 avocados &fra14; onions 1-2 jalapeños or Serrano peppers 1 juicy key lime &fra12; cup water or milk 5-8 cilantro stems 2 tbsp. sour cream (optional)
Pour all ingredients into a blender or food processor and liquefy for about 10-20 seconds. If necessary, stop the blender occasionally to stir the mixture. Add more water or milk, as needed. Texture should be semi thick. Transfer into a serving bowl. You could also add roasted chopped jalapeños to the already made avocado salsa. The roasted jalapeños give an extra heat and flavor. This salsa is deliciously creamy and goes great with any fish, tacos, or meat dish. Omit the peppers for a non-spicy avocado salsa.
The lime juice not only gives this salsa a great flavor, but it will also prevent the salsa from getting dark too quickly.
2 medium tomatoes 4 mini sweet peppers &fra12; garlic clove 1 tsp. salt Boiling water
In a saucepan boil the tomatoes and peppers until fully cooked – it should take about 7-10 minutes. Drain and liquefy all ingredients in a blender until you get a smooth consistency.
This salsa is great for children or people with no tolerance towards spicy foods. Serve on top of crunchy tacos, fish, eggs, or pretty much any favorite dish.
Great substitute for enchilada sauce, which I call "tomatotadas!".
Habanero pepers have a very distinctive flavor, and in my opinion, they are the hottest peppers.
1-2 habaneros 5 tomatillos 1 vine tomato &fra12; garlic clove 1 tsp. salt Boling water
In a saucepan, boil the first three ingredients for about 7 minutes or until the tomatillos change into a yellowish color. Drain and place all ingredients in a blender and liquefy for about 5 to 7 seconds or until a smooth consistency is reached.
Since this could be a very hot salsa, I like to have other options available on my table (for example, pico de gallo or a sweet salsa).
LIMED ONIONS WITH JALAPEÑOS
1-2 sliced onions 1-2 sliced jalapeños 1-3 key limes Salt to taste
In a medium or large bowl, combine the sliced onions and juice of one or two limes. Add salt and sliced jalapeños, and mix well. Serve as shown on the picture. You may want to prepare this recipe 30 minutes in advance to marinate the lime juice and salt with the onions.
Limed onions are a great addition for any barbecue or fish dish, as well as a great source of valuable nutrients.
5-10 serrano peppers 12 cilantro stems (rinsed) &fra12; garlic clove 2 cups of water 1 tsp salt
In a saucepan, pour the water and boil the peppers for about 8 minutes or until the peppers change into a lighter color. Cut off about half of the cilantro stems and liquefy all ingredients in a blender using about &fra12; cup of the remaining used water. Transfer into a serving bowl. This salsa has a nice green color and a distinctive taste. Hotness may vary.
CHILE PIQUÍN SALSA
2 vine tomatoes 10-20 piquín peppers 1/3 garlic clove 1 tbsp. water 1 tsp. salt
Place the tomatoes, piquín peppers, and water in a container and cook in a microwave for about 2-3 minutes; or boil (add more water to boil) in a medium saucepan until the tomatoes begin to peel off. Place all ingredients in a blender and liquefy for a few seconds until it reaches a smooth consistency. Pour in a serving salsa bowl.
Chile piquín (or japonés) can be found at Mexican grocery stores or farmer markets, either bagged or by the pound.
BELL PEPPER SALSA
1 cup of thin onion strips 1 &fra12; cup of thin green bell pepper strips 1-2 cups chopped tomato 1 minced garlic clove 2 tbsp. olive oil Salt &fra12; cup water
In a saucepan or skillet on medium heat, pour olive oil and sauté the garlic for a few seconds. Add all the vegetables and sauté for about 5 minutes. Add salt and water. Let simmer for 3 to 5 minutes or until all flavors are well incorporated. Place in a serving bowl.
This salsa is great for people who do not like or tolerate spicy foods. It goes perfectly on top of over easy eggs, shredded chicken, or turkey left overs. Add chopped jalapeños or serranos to make it spicy, if desired. This salsa is totally delicious and healthy!!!
MOLCAJETE SALSA WITH DEL MONTE PEPPERS
10-25 del monte peppers 2 chopped vine tomatoes &fra12; garlic clove 1 teaspoon salt 1 tablespoon water
For this recipe, you will need a molcajete. Read notations at the end of this book for more information regarding molcajetes.
In a molcajete, grind the garlic and peppers; add salt and water to make the grinding easier. Make sure to go up and down against the molcajete to grind the ingredients into a paste. Gradually add the tomatoes and grind until you reach a liquid consistency. This process may take some hard work, but the result is gratifying.
Del monte peppers are more likely found at Mexican stores and or farmer markets. You may also grow plants from the seeds of the piquín peppers which are very similar peppers when are fresh.
SAUTÉED ONIONS WITH CRUSHED RED PEPPERS
1 white sliced onion 1 tbsp. crushed peppers 1 tbsp. olive oil 1 juicy key lime Salt to taste
In a skillet, pour the olive oil and sauté the onions on medium heat for about 2 minutes. Add crushed peppers and stir, then sauté for 1 minute. Add salt to taste and lime juice, then mix well. Place on a serving dish.
Great for any barbecue!
SALSA BORRACHA (DRUNK SALSA)
2 cups of fajita fat cut into tiny pieces 1 tbsp. oil 1-2 chopped jalapeños 1 large chopped tomato &fra12; medium chopped onion 1 minced garlic clove Salt & black pepper 12 oz. beer
Pour oil in a large saucepan and place on medium heat. Season the fajita fat with salt and black pepper (or your favorite fajita seasoning) and cook until you reach a crunchy consistency. Remove most of the melted fat and add garlic. Sauté for a few seconds; add all chopped vegetables, add more salt and sauté for 5 more minutes. Pour beer and simmer until a thick consistency is reached. Allow to cool for a few minutes before serving. You can eat this salsa as a starter with grilled or baked crunchy tortillas and an avocado salsa!
Note: Generally fajita meat comes with excess fat and, when this happens, remove the fat and store in the freezer to be used at a later date in the "Drunk Salsa" recipe.
SAUTÉED ONION WITH JALAPEÑO/TOMATO SALSA
2 cups of jalapeño/tomato salsa 1 cup chopped onion 2 tbsp. olive oil Salt to taste
Pour olive oil in a saucepan and sauté the onions on medium heat for 1 or 2 minutes. Add salt and stir. Pour in the jalapeño/tomato salsa and simmer for 3 to 5 minutes. Pour in a salsa bowl. This salsa goes great with scrambled eggs and or corn chips.
PICO DE GALLO
2-3 vine tomatoes 2-3 green jalapeños 1 large onion 3 key limes &fra14; cup chopped cilantro Avocado (optional) Salt to taste
Finely chop tomatoes, jalapeños, and onions. Place in a mixing bowl. Add juice of the 3 limes and salt to taste. Mix well. Add cilantro and mix again. Place in a serving bowl and decorate with avocado slices. Chill for a couple of hours or serve immediately.
Note: for a variation, you may add chopped radishes and or cucumbers.
3-4 jalapeños 2 vine tomatoes 3-4 tomatillos (optional) 1 garlic clove 2 tbsp. water 1 tsp. salt
Place the jalapeños, tomatoes, and tomatillos on a grill and roast on medium heat for about 7 minutes. Flip and roast for another 7 minutes. Grate all ingredients in a blender for a few seconds or until you obtain a chunky consistency. Pour in a serving bowl.
I like this chunky salsa with beef fajitas or grilled ribs.
BASICS AND EQUIPMENT
A blender is a very important utensil in preparing salsas but, if you lack one, you can improvise by grinding the ingredients in a bowl or pan with a potato masher. The process will require some hard work and the consistency will be chunkier, but will taste just as good.
Please note that the tomatillos need to be peeled and scrubbed well to remove any sticky residue left from the husk. Also, remove the stems from the peppers and tomatoes and wash thoroughly before cooking.
A good molcajete is made out of lava and needs to be cured prior to use. To cure a molcajete, grind &fra12; cup of rice using the stone ball, the molcajete will start releasing grit and the mixture will turn grayish; discard the first batch, rinse and repeat the process until the rice paste has a clean white color. When curing a molcajete, make sure to cover all the inside by going up and down all over the sides. This process is a little tiring but needs to be done and needs to be done properly. Molcajetes are dishwasher safe — they come out perfectly clean and odorless! You could find a molcajete at any Mexican grocery store or even at some high end kitchen supply stores. Prices may vary. I recommend selecting a molcajete with a deep wide bowl and a large stone ball to make the grinding easier.
If you do not mind using the microwave, keep in mind that it is a good alternative to cook some of the ingredients. For instance, it would take about 3-4 minutes to cook a couple of tomatoes and peppers in the microwave — a much quicker option.
Once you see how easy and quick is to prepare delicious fresh salsas, you will never buy a canned salsa again!
Excerpted from Salsa Recipe Book by Patricia Baker Copyright © 2011 by Patricia Baker. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.