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Salsa


May 19, 2015
Ancho Chile Salsa for Pickle after marinating 8 hours

This marinated salsa – more like a pickle or relish – is sweet, mildly spicy, and beguiling.

It is a very versatile salsa, too, as you can use it like a regular salsa and spoon it on top of any kind of antojito, like tacos, quesadillas, and even scoop it up with chips. It can also act as a luxurious relish for grilled meat, chicken or seafood, not to mention paninis, tortas or hamburgers. You can also use it as the surprising final touch on crostinis with a base of goat or fresh cheese, or cherry tomatoes…And these are just a few options.

Continue reading Ancho Chile Salsa (or Relish, or Pickle, or Viniagrette)!


Baked Egg Casserole

Baked Egg Casserole
Cazuela de Huevos

Serves: 4

Cazuela de Huevos" alt="Baked Egg Casserole
Cazuela de Huevos" />

Ingredients

Vegetable oil, for frying eggs

8 eggs

Kosher or coarse sea salt, to taste

3 cups refried beans

8 slices of turkey or ham

1 batch of salsa ranchera

2 cups (about 8 ounces) grated cheese such as Oaxaca, mozzarella or Monterrey Jack

To Prepare

Preheat oven to 400.

In a medium skillet set over medium-low heat, heat a teaspoon of vegetable oil. Once hot, crack in 4 eggs, sprinkle with salt, and cover with a lid. Cook for about 3 minutes, until eggs are set, but not fully done, and the yolk is gooey. Repeat with the remaining 4 eggs, or make two skillets at once.

In an individual casserole, ovenproof bowl or large ramekin, spoon 3/4 cup refried beans, add a slice of turkey or ham, and a pair of the cooked eggs. Ladle in a generous amount of salsa ranchera to completely cover, and add shredded cheese on top. Assemble the rest of the casseroles. Alternatively, it can be made in a large casserole for everyone to share.

Place in the oven until the cheese has completely melted, about 4 to 5 minutes.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/baked-egg-casserole/


Salsa Ranchera

Salsa Ranchera

Serves: makes about 4 cups

Salsa Ranchera

Ingredients

2 pounds ripe roma tomatoes

3 tablespoons vegetable oil

2 garlic cloves, finely chopped

1/2 cup finely chopped white onion

1 or 2 jalapeño or serrano chiles, chopped

1 cup chicken broth, or more if needed

1/2 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Place the tomatoes under the broiler anywhere from 6 to 10 minutes, until completely charred and mushy. Alternatively, you can char them on a hot comal or skillet set over medium heat, or on a grill. Remove from heat and set aside to cool. Once cool enough to handle, chop, without discarding the juices or seeds.

In a large skillet or saucepan, heat the oil over medium heat. Once hot, add the garlic and cook for less than a minute until fragrant and lightly browned, but don’t let it burn. Add the onion and cook, stirring often, for about 6 to 8 minutes until completely softened and edges are starting to brown. Incorporate the chile (add 2 for a more spicy salsa), stir, and cook for a minute. Raise the heat to high. Add the tomatoes, with all of the seeds and juices, and cook for about 6 to 8 minutes.

Pour in the chicken broth and salt, stir, and cook for another 8 to 10 minutes. Add more broth if needed. The salsa should have a thick, yet still very wet, consistency.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/salsa-ranchera/


Chile de Arbol and Tomatillo Quick Salsita

Tomatillo Salsita

Serves: makes about 3 cups

Tomatillo Salsita

Ingredients

1 pound tomatillos, husked and rinsed

1 chile de arbol, or more to taste

1 garlic clove

1/4 cup cilantro, leaves and upper part of stems

1 thin slice of white onion (or about 2 tablespoons roughly chopped white onion)

To Prepare

In a medium saucepan, place the tomatillos, chile de arbol and garlic clove. If you are unsure of how much heat you want, add 2 chiles de arbol. Cover generously with water and bring to a simmer over medium heat. Cook for 12 to 15 minutes, or until thoroughly cooked and tomatillos are mushy, but not coming apart.

Transfer the tomatillos, garlic and 1 chile de arbol to a blender. Add the cilantro, onion and salt. Puree until smooth. Taste for salt and adjust if need be. If you want more heat, add the second chile de arbol.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/chile-de-arbol-and-tomatillo-quick-salsita/


Fish over Fennel Salad with a Jalapeno and Olive Salsa

Fish over Fennel Salad with Jalapeño and Olive Salsa
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas

Serves: 4

Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas" alt="Fish over Fennel Salad with Jalapeño and Olive Salsa
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas" />

Ingredients

For the fennel salad:

2 tablespoons pumpkin seeds

1 fennel bulb, thinly sliced

1/4 cup thinly sliced red onion (about 1/4 of a red onion)

2 oranges, peeled and thinly sliced or cut into segments, plus juice

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


For the olive salsa:

1/4 cup golden raisins

1 tablespoon tequila

1/4 cup chopped pitted black Italian olives in brine

1 jalapeño chile, thinly sliced

1/4 cup fresh cilantro, leaves and upper stems, chopped

1/4 cup fresh parsley, leaves and upper stems, chopped

Freshly squeezed juice of 2 limes

2 tablespoons olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


For the fish:

1/2 cup all-purpose flour

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

4 6-ounce red snapper fillets, or any mild fish of your choice, such as tilapia, rockfish or grouper

3 tablespoons olive oil

To Prepare

To prepare the salad: To toast the pumpkin seeds, place them in an already hot, small sauté pan set over low heat. Stir often, being careful that they don’t burn, until you start to hear popping sounds (similar to popcorn), and they begin to turn from green to a toasty brown, about 4 to 5 minutes. Remove from the heat and place in a bowl.

Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Add the toasted pumpkin seeds. Toss once more and wait to serve with the fish.

To prepare the salsa: Place the golden raisins in a medium mixing bowl and pour the tequila over the raisins. Allow the raisins to plump up in the tequila for a few minutes while prepping the remaining ingredients. Then add the olives, jalapeño, cilantro, parsley, lime juice, olive oil, salt and pepper to the bowl with the raisins and tequila. Combine well and serve with the fish.

To prepare the fish: Combine the flour, a pinch salt and a pinch pepper on a flat plate and spread. Using a small knife, score each fish filet, cutting 3 shallow horizontal lines into the skin of each fillet – do not cut through the fillets. Dust the fillets on each side with a thin layer of the flour mixture.

Heat the oil in a skillet over medium heat. When oil is hot and ready (test by dipping a piece of the fish to see if it happily bubbles), place the fillets in the pan skin-side down. Cook until the skin is crisped and lightly browned, about 3 minutes. If at any point the fish begins to curl, use a spatula to press the fish firmly down in the pan. Flip with a spatula or tongs and cook on the other side until done, about another 4 minutes. Transfer the fish to a plate covered in paper towels to drain. Serve on top of the fennel salad and with the salsa on the side.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/fish-over-fennel-salad-with-jalapeno-and-olive-salsa/


Drunken Salsa

Drunken Pasilla, Prune and Orange Salsa
Salsa Borracha de Pasilla, Ciruela y Naranja

Serves: makes about 3 cups salsa

Salsa Borracha de Pasilla, Ciruela y Naranja" alt="Drunken Pasilla, Prune and Orange Salsa
Salsa Borracha de Pasilla, Ciruela y Naranja" />

Ingredients

6 to 8 pasilla chiles (about 2 ounces), stemmed and seeded

2 garlic cloves with husks on

1 cup boiling water

1 cup beer

1 cup freshly squeezed orange juice

1 1/2 cups pitted prunes

1 teaspoon kosher or coarse sea salt

To Prepare

Set a skillet or comal over medium heat and, once hot, toast the chiles for about 1 minute per side, being careful not to burn them. Remove from heat.

Roast, or char, the garlic cloves for about 6 to 8 minutes either on the same skillet or comal, or under a broiler for 3 to 4 minutes. Set aside and peel away the husks once the cloves have cooled.

Place the toasted chiles in a medium saucepan and cover with the boiling water, beer and orange juice. Add the prunes to the pan and simmer for 8 to 10 minutes. Put the chiles, prunes and cooking liquid into a blender, along with the garlic and salt. Puree until smooth and serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/drunken-pasilla-prune-and-orange-salsa/


January 9, 2014
Chicken Tamales with Salsa Verde

Tamales are it. If you’ve eaten one, you know it.

Simple. When ready and steaming hot, unwrap the edible bundle and eat swiftly, no fork, no knife, bite by bite.  So good.

Yet as simple as it may sound to write a post about tamales, I could dedicate an entire series of cookbooks to their endless possibilities, and in the end, not have covered them all.

Ancestral, iconic, yet humble, is each single tamal. And the tamal universe, immense, imagine: tamal refers to anything wrapped and cooked in a husk or leave. Usually made with masa, typically corn masa, either mixed with or swaddling ingredients, or both! As you move through Mexico, and increasingly outside, you find them in different shapes (round, square, flat, puffed up, even triangular like Michoacán corundas); with different wraps (corn husks, either fresh or dried, banana leaves and even fresh edible leafy greens like chaya in Chiapas); with an infinity of ingredients, from savory, like chicken, meat, seafood, vegetables, beans, all sort of grains, salsas and cheese…to sweet ingredients, like fresh and dried fruits, nuts, chocolate, cajeta

The consistency and texture vary greatly, too, from thin and dense like tamales found in Oaxaca; to sticky and gelatinous from Yucatán; to spongy and cakey like the ones from northern and central Mexico, where I grew up.

Continue reading My Favorite Tamal of All Time: Chicken in Green Salsa


Salsa Verde Cruda with Avocado

Raw Salsa Verde with AvocadoSalsa Verde Cruda con Aguacate

Serves: makes about 2 cups salsa

Salsa Verde Cruda con Aguacate" alt="Raw Salsa Verde with AvocadoSalsa Verde Cruda con Aguacate" />

Ingredients

1 pound tomatillos, husks removed, rinsed and halved

1 ripe Mexican avocado, halved, pitted, meat scooped out

2 tablespoons coarsely chopped white onion

1/4 cup coarsely chopped cilantro leaves and top part of stems

1 jalapeño or serrano chile

3/4 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Combine the tomatillos, avocado, onion, cilantro, chile (you can add half of the chile first, and add more if you want more heat…) and salt in a blender or food processor. Puree until smooth.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/salsa-verde-cruda-with-avocado/


Pico de Gallo

Pico de Gallo SalsaPico de Gallo

Serves: makes about 4 cups

Pico de Gallo" alt="Pico de Gallo SalsaPico de Gallo" />

Ingredients

1 pound ripe tomatoes, cored and chopped (about 3 cups)

1/2 cup finely chopped white onion

1 jalapeño or serrano chile, finely chopped, or to taste

1/2 cup coarsely chopped cilantro leaves and top part of stems, or to taste

2 to 3 tablespoons freshly squeezed lime juice, or to taste

2 tablespoons olive oil (optional)

1 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl and toss well. Let it sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2013/12/pico-de-gallo-salsa/


September 7, 2013

I talk to Evan Kleiman, host of KCRW‘s “Good Food,” about salsas! Which one is my favorite? Listen in…

For my Huevos Divorciados recipe, click here.

Continue reading
KCRW: Good Food

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