Salsa Casera (Homemade Chiltepín Sauce)

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This diabolically hot sauce is also called pasta de chiltepín (chiltepín 
paste). It is used in soups and stews and to fire up machaca, eggs, 
tacos, tostadas, and beans. This is the exact recipe prepared in the 
home of my friend, Josefina Durán, in Cumpas, Sonora. Note: This recipe 
requires advance preparation.

Ingredients

2 cups chiltepíns (or other small, hot chiles)
8 cloves garlic
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 cup cider vinegar

Instructions

Combine all ingredients in a blender and puree on high speed for 3 to 4 
minutes. Refrigerate for one day to blend the flavors. It keeps 
indefinitely in the refrigerator.

Salsa de Jalapeño o Serrano Asado (Roasted Jalapeño or Serrano Salsa)

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The simplicity of this salsa, imported from northern Mexico and popular 
in Texas, is deceiving, for it is one of the best all-around table 
sauces. The charred tomatoes and chiles have a robust flavor, and you 
can control the texture. Some cooks char onion slices on the grill and 
add them to this salsa.

Ingredients

2 large tomatoes
2 jalapeño or serrano chiles, stems removed
1/2 teaspoon salt, or to taste

Instructions

Grill the tomatoes and chiles by placing them 3 to 6 inches above the 
flames. Turn them often; they should be soft and the skins should be 
charred.
In a blender, pulse the tomatoes and chiles for 30 seconds to the 
desired consistency. Add salt to taste. The texture is smooth and the 
sauce is flecked with tiny bits of the charred chile and tomato skins, 
which add an interesting flavor.

Salsa Chile de Árbol (Chile de Årbol Sauce)

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This is the sauce that commonly is bottled in liquor bottles and sold in 
the mercados and at roadside stands in central and northern Mexico. It 
is sprinkled over nearly any snack food, from tacos to tostadas.

Ingredients

30 chiles de árbol, seeds ands stems removed
Water
1 tablespoon sesame seeds
1 tablespoon pepitas (pumpkin seeds)
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3 cloves garlic
1 cup cider vinegar
3/4 cup water

Instructions

Soak the chiles in the water until softened, about a half hour.
Toast the sesame seeds and pumpkin seeds in a skillet until they pop and 
are brown. Combine the seeds with the drained chiles and the remaining 
ingredients and puree for about 3 minutes. Strain the mixture through a 
sieve and bottle. It will keep for months in the refrigerator.

Xnipec (Dog’s Nose Salsa)

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This classic Yucatecan salsa is definitely wild. Xnipec, pronounced 
"SCHNEE-peck," is Mayan for “dog's nose.” Serve it--carefully--with 
grilled poultry or fish.

Ingredients

4 habanero chiles, seeds and stems removed, diced
Juice of 4 limes
1 onion, red or purple preferred, diced
1 tomato, diced
2 tablespoons minced cilantro

Instructions

Soak the diced onion in the lime juice for at least 30 minutes. Add all 
the other ingredients and mix, salt to taste. and add a little water if 
desired.

Miguel’s Peruvian Ají Sauce

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I grow a lot of Peruvian ají chiles in my garden every year, and I 
always put aside a large bag of them to take to Miguel, our computer 
wizard friend from Peru. On my second or third trip to Miguel's (it was 
a bumper harvest of chiles), he was having a late lunch with this ají 
sauce over his rice.

Ingredients

1/2 cup olive oil
4 or more fresh ají chiles, seeds and stems removed, minced, or 
substitute jalapeños
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice

Instructions

Heat the oil in a small skillet, and when it's hot, add the chiles and 
the garlic, lower the heat, and stir constantly to avoid burning the 
garlic. Add the remaining ingredients and stir. Simmer for ten minutes 
and then serve warm over rice or pasta.