Thursday, June 18, 2009

Red and Green Salsas


I enjoy receiving and reading the comments that some of you leave on every post. Some of you have even sent me emails, which are also greatly appreciated. A couple of readers have requested the recipes for red and green salsas. I apologize for taking so long to post the recipes, but better late than never.

Red and green salsas are much like chile de molcajete, the only difference is that the tomatillos are boiled, not roasted. Aside from being made with the exact same ingredients, they are also staples in every Mexican kitchen and can be found at every taquería in Mexico. If you look online for these recipes, many call for onion and garlic, but I've been in many Mexican homes in Jalisco, Sonora, Chihuahua and Baja California and have yet to see anyone add onion and garlic to their salsa.

I make these salsas weekly and I usually prepare both salsas at the same time, mostly because my family loves having both salsas, plus its just convenient. As I have said before, for the red salsa, you can add as many chiles de arbol as you like. I only add a few, because I'm not very tolerant of spicy food. A friend from Lagos de Moreno, Jalisco, taught me a good rule of thumb which is one chile de arbol for every tomatillo! Talk about heat!

These salsas go with everything, from tacos to scrambled eggs. The possibilities are endless.

Red and Green Salsas

Ingredients:

  • 24 tomatillos
  • 6 arbol chilies

Directions:
Remove husks from tomatillos; rinse tomatillos with water. Place tomatillos and arbol chilies in a medium saucepan; cover with water. Bring tomatillos to a boil over medium-high heat. Immediately turn off the heat; let tomatillos and chilies cool slightly.

For the green salsa:
With a slotted spoon, remove 12 tomatillos from the saucepan and place in a blender cup. (Do NOT add any water.) Cover blender and puree until smooth. Pour into medium serving bowl. Season with a pinch or two of salt.

For the red salsa:
With a slotted spoon, remove the remaining tomatillos and the chilies from saucepan and place in blender cup. (Remove stems from chilies.) (Again, do NOT add any water!) Puree until smooth. Pour into medium serving bowl. Season with a pinch or two of salt. Enjoy!!!

With Love,
Leslie Limon

7 comments:

  1. Hi, i love your recipes!!
    I have a question, the green salsa doesn't have any chilies?

    ReplyDelete
  2. Anonymous,
    I'm glad that you are enjoying the recipes. To answer your question, the green salsa doesn't have any chiles. Most taco stands in Mexico offer 2 salsas, the red which is very spicy, and the green, which has no spice at all. The combination of the 2 salsas enhances the flavor of whatever you might be eating. My hubby and kiddies like their tacos with lots of red salsa and very little green sauce, while I like my tacos the other way around.

    There are other green salsas that are made with different types of chilies. I will be posting these someday, so be on the lookout!

    With Love,
    Leslie Limon

    ReplyDelete
  3. Thanks for your answer, i will try the combination.
    By any chance, do you know how to make camarones a la diabla? I have seen few recipes but i am not sure which is the right one.
    Thanks again.

    Adela

    ReplyDelete
  4. Adela,

    Good news...I DO know how to make camarones a la diabla. I'll be preparing them of Friday and I'll post the recipe either that afternoon or on Saturday.

    With Love,
    Leslie Limon

    ReplyDelete
  5. que buena receta. al fin halle un sitio con una receta de salsa! Gracias!
    www.buscandotacones.blogspot.com

    ReplyDelete
  6. so the green salsa is simply tomatillos with salt and the red is tomatillos with chiles and salt?

    ReplyDelete
  7. Hi Anonymous! Yes, that is all there is to the salsas. For this recipe I cooked the tomatillos and chilies in water, but you could also roast them in the oven or toast them on a comal or skillet.

    ReplyDelete

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