Salsas

Directions Print

VERDE SAUCE

1. In a food processor, combine all the ingredients and blend until smooth.

SPICY TABLE SALSA

1. In a medium saucepan over medium-high heat, combine the tomatoes, chiles and garlic.
2. Add cold water to cover and bring to a boil until the dried chiles are softened. Strain and reserve cooking liquid.
3. Place the solid ingredients into a blender along with 2 cups of the cooking liquid, adding more until the desired consistency is reached.
4. Remove from the blender, pour into a bowl and fold in white onion and chopped cilantro. Season with salt.

SALSA ROJA

1. Place the tomatoes, chile de árbol, garlic, jalapeno and onion on a sheet pan and roast in a 350-degree oven until the tomatoes start to blister and are heated all the way through.
2. Put the roasted ingredients into a blender along with the hot chicken broth and pulse, being careful not to overprocess. The salsa should remain slightly chunky.
3. Pulse in the cilantro and season with salt and pepper.

PINEAPPLE PICO DE GALLO

1. In a medium bowl, combine all the ingredients and season with the salt and pepper to taste. The salsa will stay good for up to 3 days when refrigerated.

TOMATILLO SALSA

1. Roast tomatillos and garlic on a well-oiled grill or by placing on a sheet pan in a 500-degree oven until cooked through. If they begin to char, lower the heat. If using a chile de árbol, roast in the oven. If using jalapeno or serrano, cook on a grill.
2. Combine roasted tomatillos and peppers with the water, oregano and chicken base in a blender and process.
3. Season with salt, remove from the blender and fold in cilantro and diced onion.
4. Finish with fresh lime juice.