As much I as enjoy preparing homemade salsa and hot sauce, I also love when I find authentic flavored salsa already prepared. In this case it was my quick trip to Houston while visiting family during this past Christmas. The featured picture of salsa’s were prepared at La Tortilleria Zacatecas in Houston. I have my own versions of those salsa recipes already documented and I am sharing them with you today. I am thankful for this trip home and for all of the wonderful memories I have made.
Charred Jalapeno Salsa
7 to 8 large jalapeños, stems removed
1/4 cup white vinegar
1/4 cup water
Salt to taste
1/2 teaspoon mexican oregano, crushed
1. Add the jalpeños to a comal/pan and heat to medium heat. When they start to pop and become aromatic, turn heat down slightly and drizzle on just enough oil to coat the peppers. Continue cooking until nost sides are charred, turning as needed.
2. Remove peppers from comal and coarsely chop. Transfer tot he blender. Also add, the vinegar, water and salt to taste. Pulse to blend until desired consistency. Pour into serving dish, sprinkle with oregano and drizzle a little oil on top.
8 to 10 tomatillos
1/3 white onion
6 to 8 serranos, stems removed
2 cloves garlic
1 cup water
salt to taste
You will also need
1 1/2 tablespoons olive oil or oil of your choice
1 more cup water, plus 1/2 cup separate
Salt to taste
1/4 teaspoon cumin
1/4 teaspoon mexican oregano, crushed
1. Remove the husk from tomatillos and rinse off. Transfer to a glass bowl. Add the serranos, onion and garlic. Cover with paper towel and cook on high in microwave for 7 to 9 minutes. You could also poach the ingredients at a low boil for 10 minutes.
2. Carefully transfer salsa ingredients to the blender. Add 1 cup of water and salt to taste. Blend on high until smooth. Strain salsa through a wire mesh strainer. Discard the solids. Straining the salsa is up to you. If you like, you could leave it as is.
3. Preheat 1 1/2 tablespoons of olive oil to medium heat for a few minutes. Add the strained salsa to the hot pan. Cover and reduce heat slightly because it will pop and boil quickly. Add the cumin, oregano and salt to taste. If salsa is too thick, you could add a little more water. Serve warm or at room temperature.
Serrano Salsa de Mesa-Extra Spicy
Yields about 2 cups
2 Roma tomatoes or 1 vine ripe tomato
1/4 white onion
10 to 12 serrano peppers
1 to 2 cloves of garlic, sliced
Juice of ½ lime or 1 key lime
¼ cup chopped cilantro (optional)
1. Combine the tomatoes, onion and chile peppers in a saucepan. Cover with water,bring to a boil. Reduce to a simmer and cook until tomatoes skins tear open.
2. Using a slotted spoon, transfer all the salsa ingredients to the blender. Add 1 cup of cooking liquid, garlic, lime juice, oregano and salt to taste. Use a kitchen towel to hold down lid on blender. Pulse to blend, then blend until desired consistency. Serve warm or at room temperature. Cool completely before storing in an airtight container.