CONDIMENTS THAT GO BEYOND CHIPS AND SALSA
Hi guys! After a long month of being buried under a dune of design projects, which secretly (or maybe not so secretly) I love,… I dig myself out – and there I see a beautiful sunny day. Chirping birds, green grass, blue sky – my crab apple trees are in full bloom, especially the one with pink flowers. And you know what friends, this weekend, a super storm is coming. If you believe what those fancy weather casters say, we’ll have more than a foot or two of snow. Yep, as usual spring feels somewhat so short-lived here in beautiful Denver. Sigh. Two feet of snow, really? Sigh, again.
We are already in the middle of April, can you believe that? I’m glad taxes are done. Phew… Before you know it, Cinco de Mayo is here! Yes, I love love love Mexican food! I think it may be my favorite cuisine now. So, to get ready for the big May Fifth celebration, I’m making three different kinds of salsa. These are salsas that go beyond being a sidekick of corn chips. These are salsas that you can happily slather on different kinds of protein. Yes, buh-rrring it on!!!
So, let’s see… These three salsa recipes, all are adapted from Williams-Sonoma’ Savoring series: Marilyn Tausend’s Savoring Mexico. It’s an oldie but goodie cookbook. Why don’t we start with boozy Salsa Borracha? Yes, you heard it right: Boozy. Using pasilla chiles and Mexican beer, this simple to make rustic sauce is out-of-this-world delicious when served on top of some grilled steak, lamb, even chicken! The complexity of its flavor is achieved thanks to the alcohol that goes in it. I know you’re excited 😀 So, you’re welcome 🙂
Friends, although these Cinco de Mayo condiments I’m posting are all super simple to make, make sure you get your mise en place all ready to rock, and then after that… it’s a cake walk.
So, here you go: Salsa Borracha.
Next, Salsa Verde (a.k.a Fresh Tomatillo Salsa.)
And after that, the bright and happy Salsa de Mango y Pepino (or Tropical Fruit Salsa.)
Let’s make this year’s Cinco de Mayo super awesome!
P.S.: You can make this salsa for up to a week in advance. The flavor improves with age. Put it in a fun, covered glass jar in the fridge and you’re golden!
- 2 pasilla chiles, toasted
- 4 cloves garlic or 1 teaspoon garlic powder
- 1 tablespoon coarsely chopped white onion
- Juice of 1 orange
- ¼ cup Mexican beer
- ½ sea salt
- In a glass bowl, soak chiles with hot boiled water for about 15 minutes or until soft and pliable. Drain chiles and chop roughly into large pieces. Place in a blender or food processor with garlic, onion, orange juice and beer. Pulse, and purée into desired consistency.
- Season with sea salt. This salsa can be made up to a week in advance. Store, covered in the refrigerator.