Salsa

Roasted Habanero Salsa

December 17, 2011 by The Partial Ingredients

Habanero Chilis are one of the hottest peppers in the world–just a few steps down from pure concentrated capsaicin (the ingredient found in pepper spray). I had never tried the habanero and I was looking forward to this very hot salsa. I recently made Cochinita Pibil tacos but the tacos had very minimal heat. I decided to try the habanero salsa with the tacos and the results were great, though I only needed a tiny bit (1/4 tsp per taco) to add the right amount of heat. The heat from the habanero sneaks up on you while eating so make sure to have sour cream, milk, or yogurt around to cool down the mouth. Water won’t do much when eating a habanero, and dairy or bread are the only things that really help. I can’t wait to use the habanero in tex-mex dishes like chili for some added heat.

…

Chile Verde

July 14, 2011 by The Partial Ingredients

Chile Verde is a sweet, spicy salsa that is made most commonly with tomatillos and a number of different green chiles. This salsa goes well with chicken, pork and fish, and can be used as a topping for burritos, tacos, tamales, etc. The tomatillos provide a great sweet and sour flavor that I like a lot. Depending on how smooth you wish to puree the sauce, you could create a thicker version that would be great as a salsa dip as well.

…

Roasted Corn and Red Pepper Salsa

July 9, 2011 by The Partial Ingredients

This corn salsa is perfect for the summer sweet corn season. I made this to go with some Chile Verde Chicken Tamales and the pairing went together well. The salsa was mostly sweet with just the right amount of heat. It would go nicely on burritos and tacos too.

…

Mango and Red Pepper Salsa

March 2, 2011 by The Partial Ingredients

I wanted to have something light and fresh to pair with the Jerk Chicken and Red Beans and Rice I made. Mango and red pepper salsa adds that freshness with just a little bit of heat. Peaches or papaya could be substituted in for the mangos.

…

Salsa Verde Carnitas

February 16, 2011 by The Partial Ingredients

I had a 3 lb. pork butt roast in the freezer and thought it would be put to good use as Carnitas. Carnitas, or “Little Meat,” is a kind of roasted pork used in Mexican food as a filling for burritos, tacos, and tamales. A great dish is all about the contrasting flavors and textures and I was very happy with how this recipe turned out. The pork was tender, yet crispy since it roasted in the oven. The sour salsa and the savory pork was a great contrast of flavors too. I filled the tacos with a little monterey jack cheese, sour cream, pico de gallo, and guacamole. Luckily, I have a lot of leftovers so I look forward to having this again!

…

Salsa Verde

February 16, 2011 by The Partial Ingredients

I picked up some tomatillos for a mole sauce a few days ago and since I had a bunch left over I decided to make a salsa verde. This salsa tastes great with meat, especially pork, because of its sour and spicy flavor. It has a really bold taste so throwing it in some tacos was a great way to use this salsa. This recipe is pretty spicy so feel free to take out a few of the peppers for a milder sauce. The sauce can be easily frozen and stored too.

…