- 3 serrano peppers, seeded and chopped
- 4 tomatillos
- 4 cloves garlic, mashed
- 5 fresh tomatoes, peeled and choppped
- 1/2 cup cilantro
- Juice of 1 lime
- Toast peppers in a dry comal (or iron griddle), turning them as they blister, until they are evenly blistered.
- Remove papery outer skin of tomatillos. Simmer with mashed garlic until they turn
from green to yellowish olive green (about 5 minutes).
- Add the peppers and the tomatillos, tomatoes, cilantro, salt and lime or lemon juice to taste.
- Variations: add 1/2 onion. Use a blend of hot peppers (i.e. jalapeños). If you remove the seeds after toasting the peppers,
they will not be as hot.
With Chipotle Peppers
and Roasted Tomato
- 4 mediums dried guajillo chiles (mild red chile), stemmed, seeded and deveined
- 2 Garlic cloves, unpeeled
- 2 medium roma tomatoes, roasted, peeled cored & roughly chopped
- 1/2 can chipotle chiles in Adobo; seeded
- 1 tsp of Adobo sauce from the chipotles
- 1/2 tsp salt
- Place a sheet of foil on a griddle, heavy skillet or comal. Lay on the tomatoes
and turn them occasionaly for about 15 mintues, depending on size and ripeness,
until the flesh is soft and the skin blistered and blackened.
Cool, peel away the skin and cut out the core. Then chop the tomatoes roughly.
- Tear the guajillo chiles into flat pieces, then toast them on a griddle
over medium heat, using a spatula to press them flat to the hot surface for
a few seconds, then flipping and pressing again. Do not them, else they will taste bitter.
- Lay the unpeeled garlic on the griddle and turn frequently until soft and blackened in spots,
about 15 minutes. Cool, peel off the skin and cut in quarters.
- Break the guajillo and chipotle chiles into a dry blender jar, cover and blend
on high until pulverized. Add the garlic, roasted tomato, optional chile chipotle
and 1/4 cup water, then blend until very smooth. Strain the sauce through a medium-mesh
sieve into a small dish, then stir in a little more water, if necessary to make
a light, pourable consistency.
- Season with salt and let stand for 1/2 hour to let the flavors blend.
- Option: add chopped sweet mango.
||Salsa Cruda (Pico de Gallo)
- 6 roma tomatoes, peeled
- 1 medium white onion or 3 greeen onions, chopped
- 2-3 fresh serrano chiles, seeded and chopped
- 2-3 fresh jalapeños, seeded and chopped
- 1 bunch fresh cilantro, chopped
- Juice of 1 large lime
- 1 tsp salt
- Combine all ingredients. Start with 1 serrano and 1 jalapeño and add more to taste.
- Let marinate for several hours. Do not drain.
- Serve in a ceramic bowl with wooden utensils.
char the tomatoes and peppers on a hot, dry comal (or iron griddle).
- Option: char the tomatoes and peppers on a hot, dry comal or iron skillet. Place in a
plastic bag for 10 minutes and peel. Although this is a departure from the classic Salsa Cruda
recipe, it adds a nice roasted flavor to the salsa.
||Salsa Roja With Mango
- 1 medium onion, chopped
- 6 serrano chiles, peeled and seeded
- 6 cloves garlic
- 3 large roma tomatoes
- 1 tbsp vinegar
- 1 tbsp honey
- 1/4 tsp dried oregano
- 1/4 tsp cumin
- 1/4 tsp salt
- Pinch black pepper
- 1 medium sweet, ripe mango, chopped
- In a food processor or blender, blend together the onion, serrano chiles and garlic.
- Saute the mixture in butter for about 5 minutes.
- Add the tomatoes, vinegar,honey, oregano, cumin, salt and pepper.
- Slice the mango in half, lengthwise, and remove the pit. Chop the flesh into
1/4 x 1/4-inch chunks. Add to the salsa.
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Last updated: October 12, 2010
Photographs from Wikimedia Commons used under the terms of the GNU Free Documentation License.