Recipezaar: Sauces,Mexican recipes

Red Chile-Tomato Sauce - Vegetarian

Fri, 04 Apr 2008 02:33:06 -0400

I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK. -- posted by Humble Bee

Salsa De Chiles De Arbol: Red Hot!

Thu, 10 Apr 2008 02:22:08 -0400

This salsa is definitely not for everyone. This is only for those of you who like things Super Duper Hot!!! It makes just a very small amount because you really only need a few drops to give plenty of heat. I don't recommend this for chips, but it is excellent in seafood soups and on anything fish or shellfish. I always serve this with fish tacos making sure to label the dish HOT! From Baja: Cooking on the Edge. Don't make this is you can't take the heat ;) -- posted by cookiedog

Taco Bell Wild Sauce

Tue, 15 Apr 2008 19:55:28 -0400

Remember the 'wild sauce' that Taco Bell used to have back in the 90's? It was spicy hot and intensely flavorful.. I was disappointed when they discontinued it, and have tried many attempts at reproducing it - and I think I've got it close, here.. I do believe this tastes as good as I remembered .. Use of Tabasco is key, so no substitutes - it just won't be the same.. -- posted by steve in FL

Rubio's Chipotle Cream Sauce

Thu, 17 Apr 2008 16:33:16 -0400

Figured this out when I wanted Rubio's food, but didn't want to pay money to buy it. -- posted by Spgty21

Grilled Chile and Tomato Salsa

Tue, 22 Apr 2008 01:20:05 -0400

This is a very mild salsa with a nice smoky flavor. Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened. If you would like a hotter salsa just add more serranos. From my favorite cookbook, Baja: Cooking on the Edge. -- posted by cookiedog

Roasted Red Tomato Enchilada Sauce

Fri, 02 May 2008 19:07:02 -0400

This is the enchilada recipe I grew up with... easy to make & good. Hope you enjoy! When I make this sauce, I constantly check to see if it "tastes right" for the mood I am in. If I want it spicier, I add cayenne pepper or more chili powder, cumin, etc. I am happy with the consistency of the sauce, but add more chicken broth to lessen the thickness, or cornstarch or flour to make it thicker. -- posted by NELady

Black Bean & Corn Salsa Salad

Tue, 06 May 2008 12:43:49 -0400

I took a basic black bean/corn salad recipe and tweaked it to my taste. I hope you'll like it too. My teenagers even loved it and they normally won't touch anything with beans in it. We used it as a salsa with chips and also as a side to our meal of chicken soft tacos. This has a slightly sweet spicy taste. I used a can of mild tomatoes/peppers but if you like heat, then you will probably want to spice it up a bit more. Enjoy! -- posted by Becca's Suwanee Kitchen

Classic Guacamole

Tue, 06 May 2008 23:47:38 -0400

Taken from The Best International Recipe, posted for safekeeping. -- posted by cellogirl2

Tomato Salsa (Salsa Cruda)

Wed, 07 May 2008 00:15:48 -0400

Taken from The Best International Recipe, posted for safekeeping. Tastes best the day it is made. -- posted by cellogirl2

Easy Food Processor Salsa II

Wed, 07 May 2008 18:18:02 -0400

A tweak on one of my top rated recipes. A thick salsa with bold flavors that's sure to please. -- posted by SuperSpike

Garlicky Tomato Salsa

Thu, 19 Jun 2008 00:26:09 -0400

It's good. -- posted by Austin nielson

Pico De Gallo

Mon, 30 Jun 2008 01:42:01 -0400

A delicious and cheap alternative to store bought salsa!! The serrano peppers give this recipe some heat, and is great with your favorite mexican dish or by itself with tortilla chips -- posted by ChefSirloin

Salsa Verde Canning Recipe

Tue, 22 Jul 2008 03:03:32 -0400

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning. -- posted by Mommy Melanie

Easy Enchilada Sauce (Red)

Wed, 30 Jul 2008 20:24:34 -0400

I took a few recipes and combined and tweaked them to come up with this. I love it, perfect over my Favorite Chicken Enchilada recipe :) I double it to cover 2 9x13 casseroles. Add more chicken broth if you need to thin it out more. -- posted by newmama

Green Chili

Tue, 05 Aug 2008 18:32:10 -0400

Comfort food from Colorado. This green chili is great on allot of things or serve alone. So make a large batch and freeze it or can it. My wife is kind of whimpy so it's not very hot. But when it is just me and the boys I double the Jalapenos Serve over burittos, eggs, tamales you name it is very good. -- posted by Chef Wayne in Parker, Colorado

Chipotle and Roasted Red Pepper Salsa

Tue, 12 Aug 2008 13:24:47 -0400

A mild, smoky salsa that is best served warm. -- posted by Blake B

White Chocolate Mole Sauce (Mexican)

Tue, 12 Aug 2008 14:34:22 -0400

An unusual recipe for Mole Sauce that is just divine! Impress your partner or family with this "gourmet" Mexican sauce on your favorite meat. Mole is a very traditional sauce that is found in many authentic Mexican dishes. You can make the sauce up to week ahead of time, leaving the chocolate out. To serve, heat in a saucepan and stir in the white chocolate. -- posted by sassafrasnanc

Cinco De Mango Salsa Recipe

Fri, 15 Aug 2008 13:07:26 -0400

Fresh and flavorful! Fantastic salsa that is a cool and refreshing treat in summer or anytime! Fast, fresh and flavorful! Try this on top of grilled chicken breast, grilled fish or as an appetizer with chips. From The National Mango Board. -- posted by mama's kitchen

Fresh and Tasty Salsa

Thu, 21 Aug 2008 15:26:14 -0400

a garden fresh salsa that is absolutely delicious -- posted by Urethra Franklin

Corn and Tomatillo Salsa

Thu, 21 Aug 2008 15:31:59 -0400

Adapted from a recipe by dramstad on allrecipes.com. I reduced the amount of chile pepper (because I'm a wimp). Serve cold with tortilla chips. -- posted by DrGaellon

Chile De Arbol

Sat, 23 Aug 2008 23:47:35 -0400

This salsa is HOT and best served on tacos or in soup such as Caldo De Res. -- posted by Tiny_Toodles

Basic Green Chile

Tue, 09 Sep 2008 02:25:04 -0400

There is nothing like good green chile-- -- posted by QueenJellyBean

Creamy Chipotle Enchilada Sauce

Mon, 03 Nov 2008 23:32:01 -0500

I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas. -- posted by Tiny_Toodles

My Favorite Hot Sauce (Right Now)

Thu, 13 Nov 2008 01:47:37 -0500

I've been making this for a couple of years now. It has a nice combination of hot and garlicky. The original recipe called for chiltepins. They are not as readily available up here. I've used under ripe yellow tabasco peppers to great effect. other small, hot chiles work fine. This will last for up to 2 years in the refrigerator. -- posted by Potatoes Browning

Sun-Dried Tomato Salsa (Raw Recipe)

Mon, 17 Nov 2008 00:23:54 -0500

A simple "raw foods" recipe found online at Raw Sacramento. -- posted by JanuaryBride

Sazon

Wed, 03 Dec 2008 22:53:31 -0500

This recipe is from recipesource.com, posted for another Zaarian who was looking for a Sazon recipe. From the reviews, looks like it's not really the Sazon everyone was looking for. Sorry about that :) -- posted by puppitypup

Mole Sauce

Mon, 08 Dec 2008 18:31:36 -0500

From Mex-recipes.com -- posted by PugMomma Brenda

Light Mexican Tomato Sauce: Caldillo De Jitomate

Fri, 19 Dec 2008 19:55:11 -0500

This is an all-purpose sauce that is a staple in Mexican homes. It is served over fried eggs for breakfast or chilaquiles. It can also be poured over almost any pan broiled meat, such as chicken breast. It can also be made into a salsa if it is pureed without water. Please note that the level of heat will depend on the kind and number of chiles that you choose. Fresh chiles add a sort of "greener" flavor whereas the dried ones give a deeper flavor. Also, if you are looking for a light, clear sauce, use a sieve to separate the solids. -- posted by Mami Janine

Apple, Green Onion, and Jalapeño Salsa

Thu, 25 Dec 2008 01:00:32 -0500

This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004). -- posted by blucoat

Roasted Jalapeno Pepper Salsa

Wed, 31 Dec 2008 18:16:15 -0500

From The Hippy Gourmet's Quick & Simple Cookbook for Healthy Eating c. 2007. -- posted by NELady

Lynn Hyndman's Superb Salsa

Thu, 01 Jan 2009 14:18:25 -0500

My friend Lynn Hyndman makes this wonderful salsa which is much better than the "store bought" variety. Try this and you will end up craving it. The amount of jalapeno pepper to add I leave to your personal taste. -- posted by Dan-Amer #1

White Corn & Avocado Salsa

Tue, 06 Jan 2009 00:12:55 -0500

This is another delicious recipe served by my wife's mom while we were visiting this past Christmas. She served this with a spicy shrimp cake appetizer, but this salsa would be good served plain with tortilla chips or as a topping for chicken or fish tacos. I'm sure the list goes on - enjoy! -- posted by jpknight22

Chipotle-Cascabel Salsa With Roasted Tomatoes and Tomatillos

Tue, 06 Jan 2009 18:56:54 -0500

The 3rd salsa recipe using dried chiles from Rick Bayless. This salsa gets its smokiness from chipotles and nuttiness from cascabels. Not only that, you also get sweetness from roasted tomatoes and garlic and zestiness from tomatillos - what more can you ask? This is a fabulous salsa with its complex best! I bowed down to Rick Bayless after tasting this salsa. You can sub Guajillo, New Mexico, pequin, arbol, onza, costeno, pulla or passila. -- posted by Rinshinomori

Roasted Red Guajillo Salsa With Tangy Tomatillos

Tue, 06 Jan 2009 19:36:24 -0500

A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried guajillo chiles but you can sub dried New Mexico, chipotle, pasilla, ancho or pulla. -- posted by Rinshinomori

Authentic Salsa Verde (Served Hot)

Tue, 13 Jan 2009 02:09:39 -0500

The recipe was given to us by a co-worker of our son. I could just sit and eat the sauce it's so good! It makes a very thick sauce, but you can thin it to your liking. it's not as hot as you think it is (considering the base is jalapeno) -- posted by CHRISSYG

Mark Bittman's Tomato-Onion Salsa

Wed, 14 Jan 2009 22:26:06 -0500

This is a very easy mild salsa recipe from Mark Bittman's excellent cookbook, "How to Cook Everything". This simple recipe is good as is but is also well suited to adding it whatever flavours you enjoy. (You can add some chopped cilantro, lime juice instead of lemon, corn kernels, chile peppers, etc...) Makes about 2 cups. -- posted by blucoat

Very Quick and Easy Salsa

Sun, 18 Jan 2009 01:36:31 -0500

I don't know where I found this recipe but everyone really loves it. We can't go to any of our friends home without them asking us to bring it. We tend to use more jalapenos than it calls for but that's a matter of taste of course. -- posted by Papa in Mass.

Easy Enchilada Sauce

Tue, 20 Jan 2009 17:54:02 -0500

I wanted to make enchiladas, but had no sauce. Found this online and subbed the chicken broth for vegetable broth. I was wonderful! -- posted by Kozmic Blues

Easy Burrito Gravy

Mon, 26 Jan 2009 01:01:48 -0500

From Fill The House With Love by Hackley Visiting Nurse Services & Hospice, Inc., c. 2005. This recipe belongs to Shelly Ghezzi. A gravy for burritos or other Mexican food. -- posted by NELady

Quick and Easy Salsa

Tue, 27 Jan 2009 18:46:53 -0500

Simple to make, delicious salsa. Has been very popular everywhere I have served it. You can use fresh tomatoes if you have a garden or farmers market you use, other than that, the best consistency is with canned. -- posted by chilis n' peppers

Melon Salsa

Mon, 16 Feb 2009 01:15:59 -0500

A refreshing salsa with canteloupe melon, chili, lime & mint. Serve with grilled white meats or fish. -- posted by English_Rose

Mexican Red Sauce

Fri, 06 Mar 2009 17:25:41 -0500

While trying to help my dear friend Mommy Diva find some New Mexico style red chile sauce, I came across this recipe. I just have to try it! According to Diana Kennedy[http://en.wikipedia.org/wiki/Diana_Kennedy], Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US. See blog here with step by step pictures! http://www.elise.com/recipes/archives/005178mexican_red_chili_sauce.php Prep and cooking time are concurrent Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers. -- posted by mama's kitchen

Citrus Salsa

Sat, 14 Mar 2009 14:07:25 -0400

This recipe comes from http://caterersrecipes.com -- posted by kitchen chef

Caterer's Hot Sauce

Mon, 23 Mar 2009 00:51:39 -0400

This recipe comes from http://caterersrecipes.com -- posted by kitchen chef

Salsa Cruda / Pico De Gallo

Mon, 23 Mar 2009 01:20:31 -0400

This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in -- posted by Deantini

The Best Guacamole Recipe on the Web

Thu, 02 Apr 2009 11:57:19 -0400

-- posted by

Pork Chops With Tangy Peach Salsa

Sat, 04 Apr 2009 10:17:51 -0400

Taco seasoned pan fried pork chops topped with a tangy peach salsa sauce. -- posted by bigwolverine

Neiman Marcus' Northpark Corn Relish

Fri, 17 Apr 2009 00:20:34 -0400

This is a popular side dish, typically served with sandwiches, at various Neiman Marcus restaurants. It also makes a great corn salsa with a little less sugar, but a finely chopped jalapeno and/or a dash of tapatio sauce added to the relish. Recipe from Neiman Marcus Taste. -- posted by lynnski / LA

Miracle Salsa

Sat, 18 Apr 2009 16:59:13 -0400

This is a very basic salsa recipe that my third grade students made in class. The "miracle" part of the title comes from the sound (or lack thereof) in the classroom after it was made. -- posted by MacMama63

Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime

Mon, 27 Apr 2009 12:11:08 -0400

This is my recipe for the best-tasting roasted salsa verde I know how to make... and I've been making it this way for years. I simply roast fresh tomatillos under the broiler, zip it up in a food processor with fresh onion, jalapenos, garlic, cilantro and fresh lime juice... with just enough salt to taste. What could be easier -- or more delicious? You can have fresh salsa verde in minutes -- and better than any Mexican restaurant -- with this fast and easy recipe. If you're really in a hurry, you can actually skip the roasting process altogether -- and simply puree all of the listed ingredients together for a fresh, clean taste. Any method you choose to make this, it will positively be... DELICIOSO! -- posted by Bazaar®

Black Bean Salsa

Wed, 29 Apr 2009 15:12:30 -0400

Quick, easy, and spicy. -- posted by Chef #1252970

Pico De Gallo

Thu, 30 Apr 2009 14:47:45 -0400

There are a number of Pico de Gallo recipes here on Zaar, but, I believe, not one just like this one, which comes from the 2004 Healthy Latino-Recipes Made with Love. -- posted by Sydney Mike

Tomatillo Salsa

Thu, 30 Apr 2009 14:48:12 -0400

Although I cut down the heat of the chilies in this version, the original of this recipe came from the 2004 Healthy Latino-Recipes Made with Love. -- posted by Sydney Mike

Fresh Salsa

Fri, 01 May 2009 03:14:32 -0400

This recipe for salsa was a spanish assignment during my senior year in high school. We had to translate it and the make it. If you don't like spicy foods, add a lot of lime juice, and then you have a fresh citrusy salsa that isn't spicy. -- posted by purple one

Tomato-Apple Salsa - 0 Ww Points

Tue, 05 May 2009 12:24:08 -0400

A fresh and unique salsa that is also healthy! I do not like cilantro and prefer just plain ol' parsley. This would be great with fish or chicken. Enjoy! -- posted by Nif

Martha's Salsa Verde

Fri, 08 May 2009 01:40:59 -0400

From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT 5. -- posted by alligirl

Pepián Zapoteco (Zapotec Pumpkin Seed Sauce)

Fri, 08 May 2009 11:25:10 -0400

Adapted from Saveur. This very traditional mesoamerican sauce shows the influence of Oaxaca's location on the southern coast of Mexico. Serve this sauce over baked or fried chicken. Ingredient notes: There's really no substitute for epazote, so if you can't find it, just omit it. If Mexican anise is not available, asian star anise can be substituted. Arbol chiles are hot, so you may want to protect your hands when you are removing the stems and seeds, and be careful not to wipe your eyes or mouth. You can start with canned rather than dry beans, and skip the first step. -- posted by realbirdlady

Mesa Red Sauce

Fri, 08 May 2009 12:14:49 -0400

The mexican "mother" sauce, to be served with quesadillas, enchiladas, huevos, etc, etc, etc... posted for ZWT5 from Rebar Modern Food Cookbook. -- posted by Katzen

Ranchero Salsa

Sat, 09 May 2009 12:22:50 -0400

Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5. -- posted by alligirl

Pipián - Pumpkin Seed Salsa

Wed, 13 May 2009 22:09:59 -0400

From homesicktexan.blogspot.com Posted for ZWT 5. Serve over pork, beef, or poultry. -- posted by ThatSouthernBelle

Salsa Verde With Papalo

Wed, 13 May 2009 22:13:24 -0400

Serve over pork, chicken, tacos, beans or with chips. From homesicktexan.blogspot.com -- posted by ThatSouthernBelle

A Pico De Gallo for Pico Addicts Anon.

Wed, 13 May 2009 22:19:43 -0400

Standing up from my chair, I nervously said, "Hi. I'm Bella and I'm addicted to Pico De Gallo." I had outed my addiction. --------------------------------------------------------------------------- I AM A PICO DE GALLO JUNKIE! --------------------------------------------------------------------------- From homesicktexan.blogspot.com -- posted by ThatSouthernBelle

Spicy Salsa With Sultanas

Sun, 17 May 2009 02:46:14 -0400

An unusually delightful blending of severeal fruits & vegetables, this salsa goes well with any number of meats & fish! It's a great dip to use with crackers, tortilla chips & corn scoops, not to mention that it is wonderful as a right-from-the-bowl snack! You can also wrap it in a tortilla for a nice lunch! Preparation time does not include time needed for the salsa to chill, & as with most salsas, age works wonders! This recipe is published on behalf of The Sultans of Spice team during ZWT5 & as part of the Mexico/Tex-Mex/The Southwest Challenge #3 SALSA! In the creation of this salsa, each teammember had the opportunity to choose an ingredient that best suited them, & their Zaar name appear after the chosen item!! -- posted by Sydney Mike

4 Fun Salsa's in One!

Tue, 19 May 2009 01:53:37 -0400

Here you have 1- "Main Salsa". 2-"Smokey and Spicy Salsa". 3- "Spiked Fruity Salsa". 4- "Guacamole" Salsa. Your choice! This recipe was created by the "Whine & Cheese Gang", --Leslie--- cilantro "love of herbs". NcMysteryShopper--Vodka the queen of mixed drinks. Susie D-Garlic many healthy properties. mama's kitchen-brown sugar to sweet! Mommy Diva - Serrano! Cause she too likes it spicy!! --Laury-- - reFRESHing limes. Brenda.- Onion Sweet and Spicy she is all in one. chia - Juicy Ripe tomatoes. French Tart - sun-dried tomatoes cos' she lives in the sun, have rosy cheeks when I drink too much and I have a dry sense of humour! **Jubes**- for the Love, love, love of tomatoes. megnbrycesmom - bright fruit like mango b/c she adores color PanNan - Soft and Creamy avocado. Peter J - cool as a cucumber Pot Scrubber - fresh cracked pepper salt and cumin for his spiciness. --Rita---chipotle in adobo sauce I like it smokey hot! We put these all together and came out with this yummy recipes. For each of the last three salsa's use your taste buds to see how much of the main salsa to add. Have fun creating your mixes. Can't wait to see what you did! -- posted by ~Rita~

Bodacious Salsa Verde

Tue, 19 May 2009 17:32:31 -0400

This is a Bodacious Green Salsa. Dont be fooled by the color. Each ingredient represents one of the Bodacious Brickhouse Babes. A tangy, zesty flavor with the underlying tastes of hearty roasted green chilies, tomatillos, and onions. Tequila adds a splash of flavor and the fresh peaches gives it a fruity spin. Zaar World Tour 5. -- posted by Jamilah's Kitchen

Salsa to Dare the Devil.

Wed, 20 May 2009 14:26:19 -0400

We dare you to try our deliciously different salsa. Through the first weeks of the tour, the Dining Daredevils have discovered how much we have in common in the kitchen. There are no picky eaters on this team, so this daringly delightful salsa is perfect for us. Hot chiles give plenty of heat, but cherries and orange provide some sweet. Cocoa powder adds an extra twist of adventurous flavor to a salsa that sums up our "try anything" attitudes. Posted for ZWT 5 Salsa Challenge. (Ingredient credits: tomatillos; yours truly, chiles; MarylandJim, garlic; DreamGoddess, black beans; tomsawyer, onions; SueVM, Bell Peppers; Studentchef, orange juice; MamiJanine, dried cherries; MichelleBerteig, cilantro; Hollygolightly.) -- posted by EmmyDuckie

Zesty Chipotle Lime Crema

Wed, 20 May 2009 14:38:47 -0400

I love this combination of ingredients and have used them before in an aioli . I was inspired by a couple of other recipes to mix them in sour cream instead to make a delicious crema. This makes a delicious topping for tacos, enchilada's or anything else you want to add some pizzaz to! One chipotle is plenty spicy for us, add more to your personal taste. -- posted by momaphet

Jiver's Jubilicious Jalapeno Jazz ( Salsa )

Fri, 22 May 2009 12:08:50 -0400

This wonderful no-cook salsa has been created by the Jammin' Java Jivers for ZWT5 Mexico/Tex-Mex/ SW USA Salsa Challenge. I'm posting it on behalf of the team. Each team member is represented by the ingredient which has qualities she feels represents her in some way. We hope you give our recipe a try. You won't regret it. Mama Cee Jay -mango - Mangos can be a comfort food, but being very rich in fiber, they can really make you go! So, be prepared!! ; lindseylcw - lime juice - Bitter and twisted ; Babzy - cumin - Because it has a smokey warm earthy flavor ; ellie_ - cilantro - It actually grows in my garden! ; Karen Elizabeth - onion - I identify with all the layers, being all dressed up against the cold! ; KissKiss - jalapeno - Just a little spicy ; Thymestudio - tomato - Sweet, tart redhead ; susie cooks - avocado - Not the shape of my body ; pixieglenn - garlic - Eats in in everything ; Dreamer in Ontario - hot sauce, to taste - Because I like things hot even though my family doesn't ; Katie337 - virgin olive oil - Unseen but important for flavour -- posted by Dreamer in Ontario

Mexi-Mild Red Chili Sauce

Wed, 03 Jun 2009 12:21:32 -0400

A very mild, tasty, and tangy sauce inspired by a hybrid of enchilada sauce and taco sauce. Easy and inexpensive to make, this frugal condiment accompanies... just about anything! -- posted by AlmightyMooX

Rio Brava Salsa

Sun, 07 Jun 2009 22:44:00 -0400

From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements. -- posted by Barenaked Chef

Chipotle Salsa

Tue, 09 Jun 2009 13:01:59 -0400

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. -- posted by danspeca

Green Salsa- Salsa Verde

Mon, 15 Jun 2009 19:07:33 -0400

My recipe created in 1994 -- posted by red and white kitchen

Bombero Sauce

Tue, 16 Jun 2009 10:47:11 -0400

Bombero means fireman in spanish. You will need a fireman to put out the fire in your mouth after you eat this! This sauce is delicious on tacos, to smother burritos or anything that needs a little kick! -- posted by Tiny_Toodles

The Best Salsa Ever

Wed, 24 Jun 2009 11:42:13 -0400

I like a thin and spicy salsa for my tortilla chips, eggs, tacos and more. This is a very simple version of something you might find at a salsa bar in a Mexican restaurant. If you like it chunky you might consider diced tomatoes and less water. Not bad for something you can make with a $1 can of tomatoes and some ingredients in the spice rack. For a milder version you can skip the habanero sauce and use your favorite hot sauce. -- posted by NorCal Will

Chile Rojo

Wed, 01 Jul 2009 11:51:36 -0400

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce. -- posted by Tiny_Toodles

Salsa Perfecto

Fri, 03 Jul 2009 03:15:50 -0400

A totally delicious salsa recipe that combines fresh ingredients with cooked tomatoes that gives it a fresh but very salsa-y taste. I've finally gotten the ingredients down to exact measurements! I'm required by my [extended] family to keep at least half a gallon in my house at all times. Goes great with cheese dip, on tacos, in soups, whatever! In Paris, I made this all the time, and my friends would literally drink it. Out of wine glasses. Maybe they just missed Mexican food, but I'm thinking it's because the recipe is so good! -- posted by melewen

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374

Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

Tue, 11 Aug 2009 10:10:31 -0400

Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate. -- posted by Molly53

Mole Negro - Dark Mole

Tue, 11 Aug 2009 10:36:53 -0400

Moles (pronounced moh'-lay) in Mexico vary from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde. Try this highly flavored sauce with chicken. This recipe is from Soledad Lopez, posted in response to a recipe request. -- posted by Molly53

Pico De Gallo from the Garden for a Crowd

Wed, 12 Aug 2009 10:22:04 -0400

This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party! -- posted by Secret Agent

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Macayo's Baja Sauce

Tue, 29 Sep 2009 11:43:30 -0400

Just like they serve at the restaurant! Great over chimichangas! I usually cut it in half or even 1/4. -- posted by Elaniemay

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Mexican Red Almond Dipping Sauce (Vegan)

Fri, 23 Oct 2009 16:00:45 -0400

From a Mexican cookbook. A nice sweet and spicy dipping sauce, an interesting alternative to salsa and tomatillo sauce. Perfect for nacho chips and fritters! I liked this sauce with cheese arepas. -- posted by the80srule

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Mole Verde -- Mexican Green Sauce

Thu, 12 Nov 2009 15:39:34 -0500

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde. -- posted by Molly53

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Tue, 17 Nov 2009 00:54:45 -0500

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas. -- posted by Molly53

Gahboo's Tomatillo Sauce

Tue, 17 Nov 2009 21:55:23 -0500

Green Mexican salsa. Heat can vary. Use large tomatillos, if available. -- posted by gahboo

Restaurant Red Salsa

Tue, 08 Dec 2009 16:33:09 -0500

I love this salsa for an appetizer with chips. -- posted by Kris10 Marie

Mole Sauce (Chocolate Based)

Fri, 11 Dec 2009 08:36:11 -0500

A popular Mexican sauce made of spice and chocolate. We enjoy it over enchiladas, chicken, and burritos. I some times make a double batch as this freezes very well. *Please do not leave out the chocolate as it is what makes this mole sauce.* Can be made vegetarian by using vegetable broth in place of chicken broth. -- posted by Debbwl

Boom Boom Sauce

Tue, 29 Dec 2009 01:39:01 -0500

I have been trying to replicate "Chuy's Boom Boom Sauce" for months. I was complaining to a friend that I couldn't get it right. She said, "Chicken. Try cream of chicken soup." That was it! Use more or less serrano and jalapeno peppers according to your desired heat level. The consistency is great for a sauce. If you want to eat it as a dip, use the flour. -- posted by Chef #1359627

Canned Tomato Salsa

Tue, 05 Jan 2010 11:29:31 -0500

Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted. -- posted by Chef #1027501

Tucson Salsa- Mild

Thu, 04 Feb 2010 10:28:17 -0500

Since I was a Fire Chief in Tucson, I made this recipe for my wife and girls. It was always well liked at Fire Dept. functions. This is NOT a hot and spicy salsa. Now that I am retired, my girls still request it for their parties. Enjoy! -- posted by Susie Pots & Pans

Muir Glen Fire Roasted Salsa

Mon, 08 Feb 2010 11:57:57 -0500

This is a recipe that I found on the label of Muir Glen fire roasted tomatoes with green chiles. It's a very simple salsa recipe and doesn't require the addition of a jalapeno pepper, but still has a kick from the chiles in the tomatoes. Cooking time is chilling time. -- posted by LARavenscroft