Pipián Rojo (Red Pipián Sauce)

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The chiles, tomatoes, and squash seeds make this a very New World dish, 
as squash has been a staple of the Mexican diet since it was 
domesticated millennia ago. Typically, cooked chicken or turkey is added 
to this sauce from southern Mexico.

Ingredients

1 1/2 cups ripe tomatoes, chopped
1/2 cup chopped tomatillos
1 pasilla chile, seeds and stem removed
1 guajillo chile, seeds and stem removed, or substitute dried red New 
Mexican
1/4 cup lime juice
1/2 cup sesame seeds
1 tablespoon squash or pumpkin seeds (pepitas)
1 cinnamon stick, 1 inch long, broken up
2 teaspoons crushed hot New Mexican red chile
1/2 cup French bread, cubed and moistened with broth
1/4 teaspoon achiote (annatto seed)
1 tablespoon flour

Instructions

Combine the tomatoes, tomatillos, chiles, in 3/4 cup water and 1/4 cup 
lime juice in a sauce pan and cook over medium heat for 10 minutes.
Toast the sesame seeds, squash seeds, cinnamon stick, and crushed chile 
in a dry skillet over low heat for about 10 minutes.
In a food processor or blender, process the toasted ingredients, and 
then add the cooked tomato mixture, stirring into a smooth paste. Add 
the bread, achiote, 2 cups of chicken broth, flour, and process 
everything until smooth. Return the sauce to the stove and heat through.

Salsa de Mole Poblano (Classic Mole Poblano Sauce)

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This subtle blend of chocolate and chile is from Puebla, where it is 
known as the “National Dish of Mexico” when it is served over turkey. 
This sauce adds life to any kind of poultry, from roasted game hens to a 
simple grilled chicken breast. It is also excellent as a sauce over 
chicken enchiladas.

Ingredients

4 dried pasilla chiles, seeds and stems removed
4 dried red guajillo or New Mexican chiles, seeds and stems removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
3 tablespoons shortening or vegetable oil
1 cup chicken broth
1 ounce bitter chocolate (or more to taste)

Instructions

Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame 
seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. 
Puree small amounts of this mixture in a blender until smooth.
Melt the shortening in a skillet and saute the puree for 10 minutes, 
stirring frequently. Add the chicken broth and chocolate and cook over a 
very low heat for 45 minutes. The sauce should be very thick. The 
remaining sesame seeds are used as a garnish, sprinkled over the 
finished dish.

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.

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.

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.