Category: Salsas

Árbol and Serrano Salsa

Árbol and Serrano Salsa

4 árbol chilie
7 tomatillos
⅓ medium onion
1 roma tomato
2 serrano chilies
cilantro
1 clove garlic
1 tsp chicken & tomato boullion

Roast árbol chilies, being careful not to burn; place in blender.  Roast tomatillos, onion, serrano chilies.  Once the tomatillos begin to brown, add roma tomato and heat until contents are browned; add to blender.  Blend to desired consistency.

Rick’s Salsa Verde – the Real Deal

Rick’s Salsa Verde – the Real Deal

Taquitos are high on the list of Huggins Family most loved foods. And, our favorites come from the little stand on Olvera Street in downtown Los Angeles, Cielito Lindo, where taquitos were invented in the mid 1930s. Every trip home to Southern California includes a trek downtown for Combination #1: 3 Taquitos, Beans and Cheese. The taquitos are smothered in “guacamole”. Cielito Lindo’s version of guacamole is a delicious green salsa that you can’t help but dream about. This recipe is the closest I’ve come to replicating its flavor.


INGREDIENTS
1 can (28 oz) tomatillos
1 bottle (40 oz) roasted green chiles, mild
1 tbsp garlic, minced
1-2 avocados (optional)
½ onion, chopped
1 bunch cilantro
2 tsp salt


DIRECTIONS
Combine all ingredients and blend with emersion blender.  Serve with tacos, taquitos, or chips; or to make chile verde.


CIELITO LINDO’S HOME VERSION
After working for some time to recreate Cielito Lindo’s, I learned from Pam that Cielito Lindo published a home version of their guacamole.  The recipe is below, with some minor alterations.


INGREDIENTS
8 fresh chiles gueritos (yellow chiles), seeded and deveined
5 cloves garlic, chopped
15 medium tomatillos, peeled and halved
2 1/2 cups cilantro, chopped
6 cups water
2 medium avocados
4 tsp salt


DIRECTIONS
In a large pan, combine chiles, garlic, tomatillos, cilantro, and water; bring to boil.  Lower heat to medium and cook for 5 minutes. Remove mixture from water and place in blender; reserve water.  Add avocado and salt to blender.  Blend, adding water in small installments and blend until smooth.  Place in refrigerator overnight to allow flavors to meld.  Adjust salt, if necessary.

Aunt Laurie’s Salsa

Aunt Laurie’s Salsa

Aunt Laurie’s mom, Janet, and her step-dad, Monty, have always been two of our favorite people!  Family holidays and get togethers are even more fun because of the time we spend talking with Laurie’s parents.  I’ve always had a special spot in my heart for Laurie’s mom! 

This recipe came to us from Monty’s good friend, George.  Laurie begged for the recipe after enjoying it for years . George came up with the recipe and entered it in many Salsa contests . The salsa won just about every time it was entered. In 1981, Laurie and family were at a chili cook off in Arizona where George entered the salsa plus his chili. He won in both categories yet again. George gave Aunt Laurie his secret recipe at that chili cook off.  She grabbed a piece of paper and jotted it down, and still has the original paper to this day!


INGREDIENTS
1 lg can peeled petite diced tomatoes with juice
½ to 1 bunch green onions, chopped
½ brown onion, diced
2 jalapeño peppers, finely diced
2 cloves garlic, minced
½ tsp cumin
½ tbsp oregano
¼ bunch cilantro (to taste)
½ tsp salt
½ tsp black pepper pepper


DIRECTIONS
Combine all ingredients.

Mango Salsa

Mango Salsa

2 mangos diced
½ cup pineapple (optional)
1 pear diced (optional)
2 green onions diced
½ can Mexican-style diced tomatoes
Cilantro, chopped (to taste)


Toss mango (and optional pineapple and/or pear, if desired), green onions and Mexican tomatoes. Add cilantro just prior to serving.

Grandma’s Taco Sauce

Grandma’s Taco Sauce

INGREDIENTS
1 can peeled tomatoes
2 or 3 hot yellow peppers
2 tbsp juice from yellow peppers
1 can Ortega green diced chilies
3 tbsp vegetable oil
1 tsp salt
½ tsp pepper
3 or 4 tbsp white vinegar


DIRECTIONS
Drain juice from tomatoes and reserve. Place tomatoes in blender and blend 2 seconds; add to tomato juice. Place hot peppers and juice from peppers in blender with vinegar and blend 2 seconds; add to tomatoes. Add chilies, salt, pepper, vegetable oil and vinegar, one at a time. Best when used at room temperature

Salsa Verde

Salsa Verde

2 tbsp vegetable oil
3 lg jalapeños, seeded and deveined

1 serrano chili, seeded and deveined
½ lg white onion, sliced
1 can (28 oz) tomatillos, drained
½ tsp garlic, minced
2 can (7 oz) diced jalapeños
Avocado (optional and to taste)
¼ to ½ bunch cilantro, stems removed
Salt


Over very high heat, brown chilies on both sides in vegetable oil; remove to bowl.  Brown onion; remove to bowl of chilies.  Heat tomatillos thoroughly then add garlic.  Return chili mixture to pan; blend with emersion blender.  Blend in diced jalapeño, (optional avocado) and cilantro .  Season with salt to taste.

Salsa

Salsa

image1 lg can whole tomatoes
5 yellow chilies
1 onion, chopped
1 tbsp garlic salt
juice from 1/2 of a lime
pepper to taste
cumin to taste
1 bunch cilantro, chopped

Boil chilies for 10 minutes; remove stems, veins, and 1/2 of the seeds.  Combine all ingredients except cilantro in food processor; pulse to desired consistency.  Stir cilantro through the salsa.