This is another post for Mexican salsa and sauce recipes, we have tried to cover almost all famous Mexican recipes. So, let’s try some awesome recipes.
Mexican Brown Mole
This classic brown mole makes a wonderfully rich topping for wet burritos and tamales and a dipper for flautas.
Ingredients
Yield – 3 cups, prep time – 20 minutes, cooking time – 30 minutes
- Dried Pasilla Chiles (You can take normal dried red chiles) – 3
- Dried Guajillo Chiles – 1
- Ancho chiles – 1
- Water – 2 cups
- Vegetable Oil – 1 tbsp
- White and Yellow Onion - chopped– 2 cups
- Garlic cloves – minced – 2
- Vegetable Stock – 1 cup
- Mexican chocolate broken – 5 ounces
- Peanut butter – unsweetened and smooth – 3 tbsp
- Ground Cumin – ¼ tsp
- Corn Tortilla, cut into pcs – 1
- Salt – ¼ tsp
Method
- In a large skillet, dry toast all the chiles until they are fragrant, about 5to7 to minutes, turning once halfway through cooking. Be careful not to burn them.
- Remove the seeds from the chiles and place the chiles in a microwave-safe bowl with the water. Microwave for 4 minutes, then left them to sit in the water until they are cool to the touch.
- In a large saucepan, heat the oil on medium heat and sauté the onion and garlic until they are caramelized about 7 minutes.
- Transfer the mixture to a blender and add the chiles, vegetable stock, Mexican chocolate, peanut butter, cumin, and tortilla pcs. Blend until smooth.
- Transfer the mixture back to the saucepan. Bring to a boil, then simmer covered for 15 minutes. Use the reserved chile liquid to adjust the consistency as it simmers. Season with salt.
Pico de Gallo
Pico de Gallo is also known as salsa fresco or salsa picada, it is a raw salsa made with a few simple ingredients. It is a great topper for anything from tacos to tortas to enchiladas and more.
Ingredients
Yield – 3 ¼ cups, prep time – 5 minutes
- Large Tomatoes – diced – 4
- White Onion – medium – 1
- Serrano Chiles, seeded and diced – 2 medium
- Cilantro – chopped – 2 tbsp
- Lime Juice – 1 tbsp
- Salt – ¼ tsp
Method
- In a large mixing bowl, combine all the ingredients.
- Serve fresh or chilled.
Mexican Roasted Tomatillo Salsa
Tomatillos are green fruit grown in the highlands of Guatemala and are known as Mexican husk tomatoes. This vibrant green salsa is the perfect balance of smoky and bright to add to any dish.
Ingredients
Yield – 3 cups, prep time – 5 minutes, cooking time – 45 minutes.
- Tomatillos cut into 1 ¼ inch wedges – 3 cups
- Yellow and White Onion – ½ cup
- Garlic clove – 3
- Large Serrano Chiles, seeded and diced – 1 medium
- Vegetable Oik – 1 tbsp
- Water – 1 cup
- Lime Juice – 2 tbsp
- Cilantro – chopped – 2 tbsp
- Salt – 1 tsp
- Freshly Ground Black pepper – ½ tsp.
Method
- Preheat the oven to 425F.
- Place the tomatillos, onion, garlic, and serrano chile in a roasting pan and toss with the oil to coat evenly. Roast for 40 to 45 minutes, or until the onion is nicely toasted but not burned.
- Transfer the roasted tomatillos and veggies, water, lime juice, cilantro, salt, and pepper to a blender and blend until there are no large chunks.
- Serve warm or cold.
Mexican Roasted Chayote and Jalapeno Salsa
Chayote is a super healthy food and has a good vitamin C, zinc, and potassium source. We have used this in our recipe to make delicious salsa.
Ingredients
Yield – 2 cups, prep time – 10 minutes, cooking time – 20 minutes
- Chayote peeled and diced – 1 cup
- Red Onion diced small – 1
- Jalapeno seeded and diced – 1
- Red Bell Peppers diced – 3
- Garlic minced – ¼ tsp
- Vegetable Oil – 1 tbsp
- Salt – ½ tsp
- Black Pepper Powder – ½ tsp
- Tomatoes chopped – 6
- Lime Juice – 1
- Cilantro Chopped – 2 tbsp
- Whole Cilantro leaves – 1 tsp
- Toasted Sesame Seeds – 1 tsp
Method
- Preheat the oven to 425F.
- In a large bowl, toss the chayote, onion, jalapeno, peppers, garlic, and cumin with ½ tbsp oil. Season with salt and pepper.
- In a separate bowl, toss the tomatoes with ½ tbsp oil and season with salt and pepper.
- Place the veggies from each bowl on two separate roasting pans.
- Roast all the veggies for 20 minutes, stirring halfway through the cooking time.
- Mash the roasted tomatoes in a molcajete to achieve a slightly chunky consistency.
- Fold the rest of the ingredients from the other roasting pan along with the lime juice and chopped cilantro into the mashed tomatoes.
- Serve warm in a bowl topped with cilantro and toasted sesame seeds.
Cooking Tips – This also works as a cold salsa. You can keep it in an airtight container in your refrigerator.
Mexican Chunky Red Salsa
Mexican Chunky Red Salsa is outrageously simple and delicious, the amped-up flavors of fresh ingredients will make our taste buds sing.
Ingredients
Yield – 2 cups, prep time – 5 minutes, cooking time – 30 minutes.
- Tomatoes, quartered– 2
- Garlic Cloves smashed – 1
- Vegetable Oil – 1 tbsp
- Salt – 1 tsp
- Black Pepper Ground – ¼ tsp
- Coriander Ground – ¼ tsp
- Pasilla Chile – 1
- Ancho Chile – 1
- White Onion minced – 2 tbsp
- Adobo Seasoning - 1tsp
- Chipotle Seasoning – ½ tsp
- Water – ¼ cup
- Lime Juice – 1
- Cilantro Chopped- 1 tbsp.
Method
- Preheat the oven to 425 F
- In a large bowl, toss the tomatoes and garlic in the oil, ½ tsp salt, pepper, and coriander. Transfer the tomato mix to a roasting pan and roast for about 15to20 minutes, until browned. Remove from the oven and let it cool to the touch.
- Add ½ tsp salt, all seasoning, and blend it, adding just a little water as needed to bring the mixture together.
- Finally, add the lime juice and the cilantro and just stir it in. Season with additional salt, pepper, and seasoning, if needed.
Visit Yipisale Online Store to Buy - Adobo Seasoning, Chipotle Seasoning
Avocado Tomatillo Salsa
Avocado Tomatillo Salsa is tangy and mingles with rich, creamy avocados to create a show-stopping salsa that deserves a place in every cookbook. Add a little variety to your kitchen with this happy, bright-green salsa. It’s guaranteed to liven up any table or dish.
Ingredients
Yield – 3 cups, prep time – 10 minutes.
- Fresh Tomatillo – Quartered – 5
- White onion chopped medium– ¼
- Serrano Chiles, seeded and diced – 1 – 3
- Garlic Cloves – chopped – 2
- Water – ¼ cup
- Large avocado, peeled and pitted -1
- Lime Juice – 1
- Ground Coriander – ¼ tsp
- Salt – ¼ tsp
- Ground Black Pepper – ¼ tsp
- Cilantro chopped – 2 tbsp.
Method
- Put the tomatillo, onion, serrano, and garlic in the blender with a splash of water to get the blender moving. Blend to a chunky texture.
- Add the avocado, lime juice, coriander, salt, and pepper, and blend until it is as smooth as you desire. Add the cilantro and pulse until just blended.
- This salsa will keep in the refrigerator for about 1 week.
Read our other post on - Mexican Salsa and Sauce Recipes.