been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos. (Note: This recipe requires advance preparation.)
1 pound fresh red tabasco chiles, chopped
2 cups (473 mL) distilled white vinegar
2 teaspoons (10 mL) salt
1. In a saucepan, combine the chiles and vinegar. Place the pan over high heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, let cool, and transfer to a blender. Purée until smooth.
2. Transfer the mixture to a glass jar. Allow to steep for 2 weeks in the refrigerator.
3. Strain the sauce, and adjust the consistency by adding more vinegar if necessary.
Keeping “Pace ® ” with Picante Sauces
Yield: About 4 cups (.95 L)
Heat Scale: Medium
Although most commercial salsas and picante sauces are made from similar ingredients, their flavors differ because of the spices, cooking techniques, and proportion of ingredients used in each recipe. Perhaps this home-cooked version outdoes the original of the best-selling American salsa—you tell me. It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.
6-8 ripe red tomatoes (about 4 pounds [2.2 kg]), peeled, seeded, and chopped fine
2 onions, peeled and chopped
3 cloves garlic, peeled and minced
1 cup (236 mL) apple cider vinegar
2 teaspoons (10 mL) Mexican oregano
1 tablespoon (15 mL) tomato paste
Salt, to taste
6 jalapeño chiles, stems and seeds removed, chopped
1. In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, vinegar, oregano, tomato paste, and salt. Bring to a boil, reduce the heat to medium, and cook for 15 minutes to thicken the sauce.
2. Add the jalapeños and continue cooking for 15 more minutes. Remove from the heat, cool to room temperature, and serve with chips.
Pico de Gallo Salsa
Yield: 3 cups (708 mL)
Heat Scale: Medium
This universal salsa, also known as salsa fria, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante, is served all over the Southwest and often shows up with nontraditional ingredients such as canned tomatoes or bell peppers or spices such as oregano. Here is the most authentic version. Remember that all the ingredients should be as fresh as possible, and the vegetables must be hand-chopped. Never, never use a blender or food processor. Pico de gallo (“rooster’s beak,” for its sharpness) is best when the tomatoes come from the garden rather than the supermarket. It can be used as a dip for chips or for spicing up fajitas and other Southwestern specialties. (Note: This recipe requires advance preparation and will keep for only a day or two in the refrigerator.)
4 serrano or jalapeño chiles, stems and seeds removed, chopped fine (or more for a hotter salsa)
2 large, ripe tomatoes, finely chopped
1 medium onion, peeled and finely chopped
¼ cup (59 mL) minced fresh cilantro
2 tablespoons (30 mL) distilled white vinegar
2 tablespoons (30 mL) vegetable oil
1. Combine all the ingredients in a large bowl, mix well, and let the salsa sit, covered, for at least an hour to blend the flavors.
Serrano Salsa with Mangos and Tomatillos
Yield: 4 servings
Heat Scale: Medium
Not all Southwest salsas are tomato-based. This one uses tomatillos, the small “husk tomatoes” that are grown mostly in Mexico but are available fresh or canned in many U.S. supermarkets. The natural sweetness of the mango blends perfectly with the tartness of the tomatillos. (Note: This recipe requires advance preparation.)
6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, peeled and minced
2 tablespoons (30 mL) chopped green onions, including the greens
1 mango, peeled, pitted, and coarsely chopped
10 tomatillos, husks removed, chopped
½ cup (118 mL) chopped fresh cilantro
Juice of 1 lime
2 tablespoons (30 mL) olive oil
1. Combine all the ingredients in a bowl and allow to sit for at least three hours—preferably overnight—to blend the flavors.
Salsa de
1 pound fresh red tabasco chiles, chopped
2 cups (473 mL) distilled white vinegar
2 teaspoons (10 mL) salt
1. In a saucepan, combine the chiles and vinegar. Place the pan over high heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, let cool, and transfer to a blender. Purée until smooth.
2. Transfer the mixture to a glass jar. Allow to steep for 2 weeks in the refrigerator.
3. Strain the sauce, and adjust the consistency by adding more vinegar if necessary.
Keeping “Pace ® ” with Picante Sauces
Yield: About 4 cups (.95 L)
Heat Scale: Medium
Although most commercial salsas and picante sauces are made from similar ingredients, their flavors differ because of the spices, cooking techniques, and proportion of ingredients used in each recipe. Perhaps this home-cooked version outdoes the original of the best-selling American salsa—you tell me. It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.
6-8 ripe red tomatoes (about 4 pounds [2.2 kg]), peeled, seeded, and chopped fine
2 onions, peeled and chopped
3 cloves garlic, peeled and minced
1 cup (236 mL) apple cider vinegar
2 teaspoons (10 mL) Mexican oregano
1 tablespoon (15 mL) tomato paste
Salt, to taste
6 jalapeño chiles, stems and seeds removed, chopped
1. In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, vinegar, oregano, tomato paste, and salt. Bring to a boil, reduce the heat to medium, and cook for 15 minutes to thicken the sauce.
2. Add the jalapeños and continue cooking for 15 more minutes. Remove from the heat, cool to room temperature, and serve with chips.
Pico de Gallo Salsa
Yield: 3 cups (708 mL)
Heat Scale: Medium
This universal salsa, also known as salsa fria, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante, is served all over the Southwest and often shows up with nontraditional ingredients such as canned tomatoes or bell peppers or spices such as oregano. Here is the most authentic version. Remember that all the ingredients should be as fresh as possible, and the vegetables must be hand-chopped. Never, never use a blender or food processor. Pico de gallo (“rooster’s beak,” for its sharpness) is best when the tomatoes come from the garden rather than the supermarket. It can be used as a dip for chips or for spicing up fajitas and other Southwestern specialties. (Note: This recipe requires advance preparation and will keep for only a day or two in the refrigerator.)
4 serrano or jalapeño chiles, stems and seeds removed, chopped fine (or more for a hotter salsa)
2 large, ripe tomatoes, finely chopped
1 medium onion, peeled and finely chopped
¼ cup (59 mL) minced fresh cilantro
2 tablespoons (30 mL) distilled white vinegar
2 tablespoons (30 mL) vegetable oil
1. Combine all the ingredients in a large bowl, mix well, and let the salsa sit, covered, for at least an hour to blend the flavors.
Serrano Salsa with Mangos and Tomatillos
Yield: 4 servings
Heat Scale: Medium
Not all Southwest salsas are tomato-based. This one uses tomatillos, the small “husk tomatoes” that are grown mostly in Mexico but are available fresh or canned in many U.S. supermarkets. The natural sweetness of the mango blends perfectly with the tartness of the tomatillos. (Note: This recipe requires advance preparation.)
6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, peeled and minced
2 tablespoons (30 mL) chopped green onions, including the greens
1 mango, peeled, pitted, and coarsely chopped
10 tomatillos, husks removed, chopped
½ cup (118 mL) chopped fresh cilantro
Juice of 1 lime
2 tablespoons (30 mL) olive oil
1. Combine all the ingredients in a bowl and allow to sit for at least three hours—preferably overnight—to blend the flavors.
Salsa de
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