Texas Green Sauce

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When you order "green sauce" in Texas, this is what you will be served. 
It differs from New Mexico's green sauce in that the color is derived 
from tomatillos rather than from green chiles. This sauce can be used as 
a dipping sauce, with enchiladas, or as a topping for grilled poultry or 
fish.

Ingredients

3 pounds tomatillos
1 bunch green onions
1 small bunch cilantro
1 tablespoon garlic in oil
2 teaspoons sugar
2 teaspoons lime juice
1 tablespoons chicken base dissolved in 2 tablespoons water
6 serrano chiles, stems removed

Instructions

Roast the tomatillos in a roasting pan under the broiler until they are 
brown and squishy. Turn them over with a pair of tongs and repeat the 
process. Take the roasted tomatillos, including all the liquid from the 
roasting process, and combine them with the remaining ingredients in a 
food processor and puree.
In a saucepan, simmer this mixture for ten minutes before serving or 
incorporating into another recipe.

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.

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.

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.

Keeping “Pace®” with Picante Sauces

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Although most commercial salsas and picante sauces are made from similar 
ingredients, their flavors differ because of spices, cooking techniques, 
and the proportion of ingredients. Perhaps this home-cooked version 
outdoes the original of the best-selling American salsa--you tell me. It 
is important to use only Mexican oregano, as Mediterranean oregano will 
make this taste like a pasta sauce.

Ingredients

6 to 8 ripe red tomatoes (about 4 pounds), peeled, seeded, and chopped fine
2 onions, chopped
3 cloves garlic, minced
1 cup cider vinegar
2 teaspoons Mexican oregano
1 tablespoon tomato paste
Salt to taste
6 jalapeño chiles, seeds and stems removed, chopped

Instructions

In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, 
vinegar, oregano, and salt. Bring to a boil, reduce the heat and cook 
for 15 minutes on medium heat to thicken the sauce.
Add the jalapeños and continue cooking for 15 more minutes. Remove from 
the heat, cool to room temperature, and serve with chips.