Salsa Taquera

This salsa is my favorite for a delicious simple bean and cheese burrito. However, it’s great on all tacos, hence the name.

Yields Approximately: 2 cups

Ingredients
- 5 tomatoes (very ripe)
- 8 Puya chillies
- 1 clove of garlic
- 2 teaspoons of cumin
- 1/2 teaspoon of oregano

- On a medium hot skillet, roast tomatoes. Making sure that you are cooking the tomatoes as well as roasting. Do this by rotating them and roasting on all sides.
- Boil about 2 quarts of water and hydrate the puya chiles for about 5 minutes.

- Once tomatoes are roasted remove from heat.
- Remove most of the blackened tomato peel.

- Place all tomatoes and chiles in blender. Add peeled garlic, cumin, and oregano and blend until smooth or desired consistency.
- Add salt to taste

All done!!

Feel free to post your comments or questions,.

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Salsa de Jitomate (Roasted Tomato Salsa)

Try this salsa on grilled tofu or for non-vegetarians on carne asada or any steak.

Yields Approximately: 2 Cups

Ingredients
-  5 large tomatoes (make sure they are perfectly ripened)
-  4 jalapeños
- Salt to taste

- On a medium hot skillet, roast tomatoes and jalapeños. Making sure that you are cooking the tomatoes as well as roasting. Do this by rotating them and roasting on all sides. Otherwise you end up with a raw tomato on the inside.

- Once roasted, peel tomatoes and jalapeños as much as possible leaving some of the roasted skin.
- Blend all until smooth and all salt to taste.

Can it get any easier? It sounds crazy to only use those ingredients, I know, but trust me it doesn’t need much else. Using simple ingredients is what makes a difference between an Americanized salsa and real homemade Mexican food.

Feel free to post your comments or questions.  

All content © 2013 AdrianaGuillen.com  All rights reserved. You may not take any images or content from this site without written permission.

Salsa Verde

- Remove husks from tomatillos and wash to get rid of sticky film.
- Boil about 1 quart of water water and add tomatillos and jalpeños.
- Once tomatillos and jalapeños are cooked through (7 to 10mins) remove from heat.
- Place all tomatillos and jalapeños in blender and blend until smooth or desired consistency.
- Add salt to taste

Another easy salsa!!

This salsa is great as a topping for food or you can sauté with a little bit of corn oil and add it to proteins. Perfect for pork carnitas.

Yields approximately: 2 cups

Ingredients
6 tomatillos (medium to large)
3 Jalapeños
Salt to taste

To add some more dimension chop some:
- White onions
- Avocado
- Cilantro
- Mix it all in and now you have an amazing Chunky Salsa Verde.