Cuisine  >  Recipes with ingredient “salsas”
Showing 1—25 of 85 results

Salsa Fresca: Basic Fresh Salsa Karen Hursh Graber

Recipe for basic fresh Salsa and various applications. read more

Mexican pistachio cilantro pesto: Pesto de pistache y cilantro Karen Hursh Graber

Serve this Mexican pistachio cilantro pesto over pasta, or spread it on a pounded thin chicken breast filet and roll up to form a spiral before sautéing. Or place a dollop of it on crackers with goat ... read more

Mexican bricklayers' salsa: Salsa al albanil Karen Hursh Graber

Bricklayers in Mexico have traditionally prepared their midday meal at the job site and, because this salsa al albañil  requires no cooking other than boiling the tomatillos, it was popular with them... read more

Chilaquiles with chicken and cheese: Chilaquiles con pollo y queso Karen Hursh Graber

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food," chilaquiles were undoubtedly invented as a way of using up lefto... read more

Mexican pear salsa: Salsa de peras Karen Hursh Graber

Mexican Pear Salsa'
© Karen Hursh Graber, 2013
The white pear flesh, green herbs and red onion give this salsa the colors of the Mexican flag and the Christmas season. Just as tasty as it is visually appealing, Mexican pear salsa goes well with pork and is a nice accompaniment to simple grilled pork chops or a holiday roast. read more

Mexican yogurt avocado dip: Dip de yogurt con aguacate Karen Hursh Graber

Serve this very easy Mexican yogurt avocado dip with totopos (crisp fried tortillas) or tortilla chips, or with raw or steamed vegetables. Ingredients 1 ripe avocado ¾ cup yogurt ¼ ... read more

Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco Karen Hursh Graber

A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. read more

Duck in Mexican red pipian sauce: Pato en pipian rojo Karen Hursh Graber

Pipian, made with ground chiles and seeds, is usually served with chicken. Duck makes it an elegant dish to serve dinner guests and is especially suitable in the cooler months. This column has featured... read more

Peach and chayote salsa: Salsa de durazno y chayote Karen Hursh Graber

This recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it rea... read more

Macadamia peach salsa: Salsa de macadamia y durazno Karen Hursh Graber

Right now we are getting the Tlaxcala peaches, sweet and golden, that pair well with macadamias to make a fruit and nut salsa to serve with grilled fish or chicken, or with cream cheese and crackers. T... read more

Raspberry chipotle sauce: Salsa de frambuesas y chipotle Karen Hursh Graber

This can be used as a glaze or a barbeque sauce. Try serving it spooned over cream cheese as a dip or spread for crackers, or with small meatballs for hors d'oeuvres. It can be strained for use as a glaze, but for a dip with cream cheese it is better with some texture. read more

Mamey sauce for roast pork loin: Salsa de mamey para lomo Karen Hursh Graber

Pork and fruit go well together, and mamey is no exception. This is good with a simply prepared roasted pork loin. It doesn't take long to put together, and can be made in advance or while the pork fin... read more

Red snapper with Mexican mango sauce: Huachinango con salsa de mango Karen Hursh Graber

Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe... read more

Enchiladas in red chile sauce: Enchiladas dobladas Karen Hursh Graber

"Dobladas" means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite... read more

Enchiladas in tomatillo cream sauce: Enchiladas suizas Karen Hursh Graber

The tomatillo, called tomate verde, was first domesticated in Central Mexico and has been the basis of sauces here since pre-Hispanic times. The cream in the recipe did not exist in Mexico until the Eu... read more

Yucatán Style Baked Marinated Salmon: Salmón Pibil Karen Hursh Graber

Ingredients 2 banana leaves, passed over a flame to soften 2 pound piece salmon filet 1 brick achiote paste (100 grams, about 2 ounces) ¾ cup bitter orange juice (or use half sw... read more

Fish in red pipian: Pescado en pipian rojo Karen Hursh Graber

The mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be use... read more

Chicken in sesame seed, pumpkin seed and chile sauce: Tlatonile de pollo Karen Hursh Graber

This sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I rec... read more

Peanut and Chile Salsa: Salsa Macha Karen Hursh Graber

After tasting this table salsa in a restaurant in Orizaba, my husband and I went to the market to look for the area's famous comapeño chiles. We decided to split up and go searching in different direc... read more

Short Ribs in Guajillo Chile Sauce: Agujas Cortas en Salsa de Guajillo Karen Hursh Graber

Short ribs are both tasty and economical, but many people shy away from them because of their long cooking time. Mexican cooks frequently use pressure cookers for tougher cuts of meat, usually with ten... read more

Stuffed Fish Filets with Almond Sauce: Rollos del Mar Karen Hursh Graber

Along the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The al... read more

Jalisco Style Enchiladas: Enchiladas Tapatias Karen Hursh Graber

Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making... read more

Tomatillo and tomato salsa: Salsa de tomate y jitomate Karen Hursh Graber

Dried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexica... read more

Northern Mexican "Drunken" Salsa: Salsa Borracha Nortena Karen Hursh Graber

This goes particularly well with the hearty grilled beef dishes of northern Mexico. If there is no tequila on hand, substitute with an extra ¼ cup of beer. Ingredients: 1 mulato chile, se... read more

Tomatillo Salsa with Avocado: Salsa de Tomate Verde con Aguacate Karen Hursh Graber

This salsa retains the fresh, green taste of tomatillos that have not been boiled. It can be made ahead, except for the avocado, which should be added right before serving. Just about everyone who tast... read more
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