Reynas! No dining table in a Mexican household is complete without a bowl or two of salsa at every meal! I remember as a child, my abuelo used to have a jar filled with chile piquín at every meal and a bowl of pico de gallo. Salsa compliments any meal! En mi casa, we use salsa on our breakfast of migas, papas con huevo or chilaquiles. It’s a must! And what about lunch and dinner? Por supuesto! Salsas spice up any meal and are tailored to suit your spice level!
Today, I’m going to go over a few salsas that you can add to your table to give your family’s meal a little sazon! Vamos, Reynas!
Pico de gallo: This is a staple in our home! Salsa fresca has raw, simple ingredients like plum tomatoes, white onion, cilantro sprigs, serrano chiles, lime, and salt. Dice the tomatoes, onion, and chile, remove the seeds from the tomato and chiles, finely chop the cilantro, squeeze some lime and add the salt! Eso! Pico de gallo is ready!
Tomatillo: Les gusta la carne asada? Well, tomatillo salsa goes well here! Blend tomatillos, serrano chiles, garlic, water and salt until it’s smooth. Once smooth, add chopped onion and cilantro. This one is easy to make and ready to serve with any meal! Ay! Que picante!
Salsa Roja: This is one of my favorites for breakfast! Chilaquiles? Claro! Place a quartered onion, halved tomatoes, some serrano chiles and peeled garlic in a pot to boil then blend with a little bit of water and cilantro. Once blended, simmer for 20 minutes and it’s ready!
Chile Pasilla Tomatillo: This one is a family favorite! This rustic and smoky salsa goes great with chicken, beef and even vegetarian dishes! Don’t be fooled though, even though it’s smoky, it packs a punch! This salsa is very spicy and includes tomatillos, pasilla chiles, garlic, and salt blended together after boiling the pasilla, and tomatillo.
Salsa Habanero: La reyna del picante! A little goes a very long way here. For those who like their salsa extra hot, this is the way to go, Reynas. For the habanero, you need a few ripe tomatoes, habanero chiles, white onion, garlic, a little apple cider vinegar, and some salt. Cook the tomatoes, onion, chile, and garlic until they start to brown then blend with everything else in the blender. Then place back in the pan to meld the flavors together. Simmer for 10 minutes.
One thing to remember, mis amores, is that when cooking with chile, it’s very important to not touch your eyes, your mouth or face because La Llorona will come to get you. Well, not really, but it may burn and sting…and well, you may in fact cry. And if you’ve seen Like Water for Chocolate you know what happens to the family when you cry in the food, right? Bueno pues, we can’t have that! So, no touching the face ok?
If that’s impossible or you just don’t have the time or energy to make salsas from scratch then know I’m here to help! Miren, I’m happy to do the work for you! With our three salsas, you have choices. I’m happy to share Pico Pica Hot Sauce, Taco Sauce, and Green Taco Sauce to your table.
Pico Pica Hot Sauce: jalapenos, red chiles, and Mexican spices are already blended together for you to add to your huevos rancheros or tamales! Whatever you have cooking, this hot sauce complements it well!
Pico Pica Taco Sauce: you know how salsas can be the same color but taste differently? Sí, verdad? Bueno, this salsa also has red chile and spices but it also has a very savory taste that will complement your tacos at any time! Try using it when you cook the meat for the tacos…delicious!
Pico Pica Green Taco Sauce: No kitchen table is complete without salsa verde, verdad? For those who love jalapenos and green chile, this is for you!
Reynas, I’m so happy that we get to share in the wonder that is food and in a way that continues the traditions of our beautiful culture. Food is nourishment for the body but it is also a way to bring families together and that is nourishment for the soul. Keep living the tradition and I’ll see you in the kitchen!