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Showing posts with label Mexican Sauces & Salsas. Show all posts
Showing posts with label Mexican Sauces & Salsas. Show all posts

3/02/2019


Taste the fresh burst of tomatillos and garlic in our authentic Tomatillo Salsa Verde recipe. Perfect with enchiladas and a great addition to many dishes including tacos, tostadas, and eggs.

2/26/2019

This salsa is easy to make and tastes as fresh as summer with the inclusion of mango, pineapple, red bell pepper, jalapeno pepper, tomatoes, and lime juice. A cool, perfect combination of sweet & spicy alternative to pico de gallo. Serve with tortilla chips or over grilled chicken or fish.

Mango Pineapple Salsa | The Busy Abuelita

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2/25/2019

Even though this is an “enchilada sauce recipe” and it goes great on enchiladas, don’t let the name fool you. With the garlic infused in the sauce, this is a convenient, great-tasting alternative to pour on top of shrimp tacos, chicken burritos, and tamales.




How to Make Green Chile Enchilada Sauce

Roast chile peppers, and, tomatillos in the oven at 450 degrees F. until tomatillos are soft. 

In a large saucepan or stockpot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant. 

While onions are sauteing, combine tomatillos, Anaheim peppers, poblano peppers, jalapeno peppers, and cilantro in your blender.
Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin.

Simmer 15 minutes to 1/2 hour, depending on the consistency you want
The sauce can also be simmered in a slow cooker on low all day.




How to Serve Green Chile Enchilada Sauce





Green Chile Enchilada Sauce

Easy to make Green Chile Enchilada Sauce.

Ingredients:
  • 3 Tbsp. extra-virgin olive oil
  • 1 large onion, minced
  • 5-6 cloves garlic, minced or pressed
  • 3 poblano peppers, stem and seeded
  • 2 Anaheim peppers, stem and seeded
  • 1-2 jalapenos, stem and seeded (optional)
  • 1 1/2 lb. tomatillos, husked and quartered or halved
  • 1/2 bunch cilantro, coarsely chopped
  • 1 1/2 tsp. Kosher salt or sea salt
  • 1/4 tsp. black pepper
  • 1 1/2 tsp. cumin
  • 3 cup  chicken broth
Instructions:
  1. Roast chile peppers, and, tomatillos in the oven at 450 degrees F. until tomatillos are soft.
  2. In a large saucepan or stockpot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
  3. While onions are sauteing, combine tomatillos, Anaheim peppers, poblano peppers, jalapeno peppers, and cilantro in your blender.
  4. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
  5. Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin.
  6. Simmer 15 minutes to 1/2 hour, depending on the consistency you want
  7. The sauce can also be simmered in a slow cooker on low all-day.

Chamoy is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit


 Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chiles. 

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Makes 1 cup

Ingredients:

1 cup apricot jam (plum jam can be used)
1/4 cup lime juice
2 tsp crushed red pepper (adjust to taste)
1 tsp chile pepper, ancho (adjust to taste)
1 tsp salt



Directions:

Mix all ingredients in the blender, blend until smooth. Store in a covered container in fridge, good up to 5 days.

Tips:
For a thinner consistency, add 3/4 cup of lime juice.
For a spicier taste, add more crushed red peppers.
For a sweeter taste, add more jam


Great for mangonadas, shaved ice and as a fruit dip. Yummy!


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Pico de Gallo is a delicious combination of chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice, great as a party appetizer, snack with chips, or pile it on your favorite enchiladas, nachos, tacos, and more!

Pico de Gallo salsa

2/23/2019


This salsa is a great salsa to make when you're barbecuing and grilling vegetables. Roasted Jalapeño salsa is moderately hot, has an earthy flavor if you leave the blackened skins on, or if you prefer off, either way, it's delicious!


This Baja sauce combines Sour Cream, Mayo, Lime juice, and Sriracha with Cilantro, and seasonings to make a seriously creamy, sweet, and spicy sauce that is perfect for fish tacos!

Creamy Baja Sauce on Fish Tacos
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