Salsa de Chipotle (Chipotle Chile Sauce)

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From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños. 
This is a table sauce served at room temperature to spice up any main 
dish, including meats and poultry.

Ingredients

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup vegetable oil
1/2 cup vinegar
1 cup water

Instructions

Soak the chiles in hot water until softened, about 1 hour. Remove the 
seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive 
oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican 
oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the 
paste over medium heat until it is aromatic, stirring constantly, for 
about 5 minutes. Add the vinegar and water, remove from the heat, and 
stir well.

Pico de Gallo Salsa

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This universal salsa, also known as salsa fria, salsa cruda, salsa 
fresca, salsa Mexicana, and salsa picante, is served all over the 
Southwest and often shows up with non-traditional ingredients such as 
canned tomatoes, bell peppers, or spices like oregano. Here is the most 
authentic version. Remember that everything in it should be as fresh as 
possible, and the vegetables must be hand-chopped. Never, never use a 
blender or food processor. Pico de Gallo (“rooster's beak” for it's 
“sharpness”) is best when the tomatoes come from the garden, not from 
the supermarket. It can be used as a dip for chips, or for spicing up 
fajitas and other Southwestern specialties. Note: It requires advance 
preparation and will keep for only a day or two in the refrigerator.

Ingredients

4 serrano or jalapeño chiles, seeds and stems removed, chopped fine (or 
more for a hotter salsa)
2 large, ripe tomatoes, finely chopped
1 medium onion, chopped fine
1/4 cup minced fresh cilantro
2 tablespoons vinegar
2 tablespoons vegetable oil

Instructions

Combine all ingredients in a large bowl, mix well, and let the salsa 
sit, covered, for at least an hour to blend the flavors.

Serrano Salsa with Mangos and Tomatillos

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Not all Southwest salsas are tomato-based; this one utilizes tomatillos, 
the small “husk tomatoes” that are grown mostly in Mexico, but are 
available fresh or canned in many U.S. supermarkets. The natural 
sweetness of the mango blends perfectly with the tartness of the 
tomatillos. Note: This recipe requires advance preparation.

Ingredients

6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, minced
2 tablespoons chopped green onions, including the greens
1 mango, peeled, pitted and coarsely chopped
10 tomatillos, husks removed, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons olive oil

Instructions

Combine all ingredients in a bowl and allow to sit for at least three 
hours--and preferably overnight--to blend the flavors.

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 de Mani (Hot and Spicy Peanut Sauce)

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This is a commonly made sauce served over potatoes in Ecuador. The 
amount of chile in the recipe can be adjusted to be mild or wild, 
however you wish. This side dish would add also spice to any meat or 
seafood dish for a truly exotic dinner.

Ingredients

1/2 cup peanuts
1/4 cup cream
1/4 cup milk
1/3 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons ají chile powder, or substitute piquin or cayenne
1 small onion, peeled and quartered
1/2 cup grated goat or feta cheese, crumbled

Instructions

Place all of the ingredients in a blender or food processor and blend at 
high speed for a few seconds, or until smooth. Place in a pan and heat 
over low heat for five minutes, stirring constantly. Do not boil the 
sauce. Serve the sauce over hot cooked potatoes.