Salsa Roja
Ingredients:
1 lb roma tomatoes, halved
1/2 white onion, peeled
2 cloves garlic, peeled
1 jalapeño pepper, stem removed
1/4 cup fresh cilantro
1 tbsp lime juice
1 tsp salt
Instructions:
Preheat the broiler to high. Place tomatoes, onion, garlic, and jalapeño on a baking sheet.
Broil for 5 to 7 minutes until the vegetables are charred and soft.
Transfer the roasted vegetables and any juices into a blender or food processor.
Add the cilantro, lime juice, and salt.
Pulse until the salsa reaches your desired consistency.
Salsa Verde
Ingredients:
1 lb tomatillos, husked and rinsed
1/2 white onion, roughly chopped
2 cloves garlic
1 jalapeño or serrano pepper, stem removed
1/2 cup fresh cilantro
1 tbsp lime juice
1 tsp salt
Instructions:
Place tomatillos and jalapeño in a pot and cover with water. Bring to a boil and cook for 5 minutes until tomatillos turn dull green and soft. Drain.
Place the boiled tomatillos and pepper into a blender.
Add the onion, garlic, cilantro, lime juice, and salt.
Blend until smooth. Cool slightly before serving.
Pico de Gallo
Ingredients:
4 ripe roma tomatoes, seeded and diced
1/2 white onion, finely diced
1 jalapeño pepper, seeded and finely minced
1/2 cup fresh cilantro, chopped
1 tbsp lime juice
1/2 tsp salt
Instructions:
In a medium mixing bowl, combine the diced tomatoes, onion, and jalapeño.
Add the chopped cilantro, lime juice, and salt.
Toss gently to combine all ingredients evenly.
Let the mixture sit for 15 minutes to allow flavors to meld before serving.
Mole Poblano
Ingredients:
4 dried ancho chiles, stemmed and seeded
2 dried mulato chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 cups chicken broth
1/2 onion, chopped
2 cloves garlic
1/4 cup almonds
1/4 cup raisins
1 tsp ground cinnamon
3 oz Mexican chocolate tablet, chopped
2 tbsp vegetable oil
1 tbsp sesame seeds (for garnish)
Instructions:
Heat oil in a large skillet. Briefly toast the dried chiles for 1 minute, then remove.
In the same oil, sauté the onion, garlic, almonds, and raisins until golden.
Place the toasted chiles, sautéed mixture, cinnamon, and 1 cup of chicken broth into a blender. Blend until very smooth.
Pour the sauce back into the skillet over medium heat. Add the remaining 1 cup of broth and the chocolate.
Simmer for 20 minutes, stirring frequently, until the chocolate melts and the sauce thickens.
Chimichurri Sauce
Ingredients:
1 cup fresh parsley, packed
1/4 cup fresh oregano (or 2 tsp dried)
3 cloves garlic, peeled
1/2 cup olive oil
2 tbsp red wine vinegar
1 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
Instructions:
Finely chop the parsley, oregano, and garlic.
Place the chopped herbs and garlic in a small bowl.
Stir in the olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
Whisk until well combined. Let stand for 20 minutes at room temperature before serving.
Aji Amarillo Sauce
Ingredients:
1/2 cup aji amarillo paste
1/2 small onion, chopped
1 clove garlic, minced
1 tbsp vegetable oil
4 oz queso fresco or mild feta cheese
1/2 cup evaporated milk
4 saltine crackers
1 pinch salt
Instructions:
Heat the oil in a small pan over medium heat and sauté the onion and garlic until soft (about 5 minutes).
Transfer the onion mixture to a blender.
Add the aji amarillo paste, cheese, evaporated milk, and crackers to the blender.
Blend on high until the sauce is creamy and smooth.
#HomemadeSauces #EasyRecipes #SauceRecipes