Mexican Salsa! The Cookbook!

Finally, the day is here! A Mexican salsa cookbook, published! As many of you know, I am very passionate about preparing fresh salsa. All kinds! Thanks to technology, I produced this short video with all the images, plus more of the 50 recipes featured in my first cookbook. I decided to start with this smaller book to share recipes that I prepare over and over again. After all, you can’t have a good taco unless there’s good tortillas, salsas and garnishes. Order your copy of Mexican Salsa the cookbook today!

Old Cover, New Cover!

After a few months, the publisher decided to give the cover of my book a fresh new look! I didn’t mind. I love it! When I was first experimenting with colors and design of the cover, I knew I wanted the colors, green, white and red. Those are the colors of the Mexican flag. You could imagine the smile on my face when they showed me the newly designed cover! I never mentioned to them about the colors. It was meant to be!

The Traveling Cookbook!

Since publishing and receiving my cookbook, I take it with me anywhere I travel. I happily sign books that my friends and family have purchased! Carrying the book let’s me be ready for a photo opt, lol! The book traveled to Los Angeles, Austin, Dallas and even Upstate New York. The photo below, my dear and super talented friend Leticia Alaniz, offered to photograph me holding my book. It was so hot during my visit near Dallas, but I really liked the way the photo came out. Making memories is what it’s all about.

Follow Me On Social Media For Giveaways Soon!

As much as I would have loved to personally sign all of your cookbooks, it just wasn’t possible. I myself, have ordered extra books to organize some giveaways soon. I will personally sign several books and ship the book directly to your home. I have not worked out all of the details yet, but as soon as I do I will announce it on all my social media channels.

VIDEO

The Book!

The book is short and sweet, to the point! I want to share a little more details of each chapter here. It was not that difficult to narrow down the recipes. Ninety five percent of them already existed on my blog. The opportunity for the book came in early December. I was ready for the challenge. At the same time I was faced with the news that I would have to have major surgery asap. This would be my first experience going to the hospital, having any kind of surgery, ever! In between trying to write the outline for the book, I was faced with unfamiliar and kind of scary territory ahead of me. In the end, the cram sessions of preparing the recipes, shooting, editing for the book is what helped me get through it all. My faith in God and the discipline I learned from my parents played a key role. I definitely faced some difficult days through it all, but my eyes were set on finishing the book.

Details, Details! Do Tell!

Here is a detailed video with narration on the recipes featured in my first cookbook, Mexican Salsa!

Chapter One Fresh Salsa-Salsa Fresca

A sharp knife, solid cutting board and blender are required! These fresh and basic salsa recipes require no real special equipment or cooking techniques, unless you want a more traditional molcajete salsa.  Preparing salsa in a traditional molcajete yields the most rustic, and at the same time most luscious salsa I have ever tasted. Yes, of course you can use a traditional blender or sharp knife, but it’s just not quite the same. Please don’t let that stop you from preparing these tasty molcajete salsa recipes even if you must use a blender. For me, it’s about keeping the authentic and traditional methods alive and in practice! Some can be prepared with no cooking, and some are a combination of cooked and raw ingredients. Best served fresh the day you prepare it! Any of these salsa recipes would pair deliciously with my carnitas and beef tongue tacos!

Chapter Two Cooked Salsa-Salsa Guisada

Why do you cook your salsa? The second most asked question I get when I share salsa recipes on social media! Can you guess what the #1 question is? Is the salsa spicy? Yes! Lol! I fail at preparing a mild salsa! This chapter is a collection of cooked salsa recipes that I prepare often. For me, these are basic condiments required in my kitchen like ketchup or mustard is to others. Don’t get me wrong, these delicious salsa recipes can be served straight out of the blender if you choose. The salsa is good for a few days refrigerated. Tomatoes and tomatillos contain a natural pectin which is why the salsa may appear clumpy after being refrigerated. Cooking the blended salsa for ten minutes yields a smoother salsa that will last ten days or more refrigerated.

Chapter Three Dried Chiles-Chile Seco

Commercial made chili powder does not compare, as far as flavor, to using dried chile pods in your recipes! Toasting, whether it’s dry toasting or frying, adds so much flavor than store bought chili powder.  I confess, when pressed for time, I soak my chile pods in boiling water. Rule of thumb is the smaller the chile pepper, the spicier it will be.  Good quality pods can be purchased in most Mexican markets and online. I keep my dried chiles stored in airtight storage bags in a cool dark space. When I am craving chilaquiles, enchiladas and carne guisada (stewed meats), these are the style of salsas that I crave! Once you learn basic cooking methods for chile pods, you will never purchase store bought enchilada sauce or chili powder. The larger variety of dried chile pods range from mild to medium heat most times. It really depends on the brand and how old the peppers are. Each has a distinct flavor and can be combined with the spicy variety and even fresh chile peppers to yield the most delicious salsas and sauces.

Chapter Four Sauces-Adobos

 I have always been a little obsessed when it comes to preparing sauces(salsas) for my Mexican recipes. On any given day, I enter my kitchen and find inspiration from my own food memories. The beauty of preparing any of these sauces is that they can be used in more recipes than you think! They require minimal ingredients and can be stored frozen.  It’s all about the sauce(salsa)! My best suggestion when preparing any of these sauces(salsas) and adobos is to plan ahead! Prepare them a few days ahead for the best flavor. Mexican adobos are so much different from that adobo seasoning you find in local markets. Most Mexican adobos consist of chile peppers, both fresh and dried, herbs, spices, vinegar and sometimes a little oil. They can be thick, paste like or smooth as an enchilada sauce. They will keep in the refrigerator for a few weeks and up to 6 months frozen. Once defrosted simply blend once again. Owning a power blender is a big help. There is no need to strain sauces anymore! The sauce recipes are versatile and can be used in many ways. For example, the chile ancho sauce can season pork for tamales, menudo or pozole. And cannot forget my favorite, asado de Puerco (pork chile colorado).

Chapter Five Taqueria-Taquiza

Every Mexican taqueria, taco truck or taco stand has their own secret spicy salsa. There are typically several squeeze bottles with salsas in different colors and textures to choose from. Most times they are on the spicy side and keep us guessing as to the ingredients that were used to prepare them. We all would love to recreate them at home! All this talk about salsas, sauces and adobos only makes me realize that I cannot leave you without some good homemade tortillas! For me, the perfect taco consists of a freshly made tortilla, corn or flour, fillings of your choice, fresh garnishes and that favorite homemade salsa on top!