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condiment Anyone with an AUTHENTIC mexican salsa recepie?
- Thread starter marclocas
- Start date
Here's a link to some recipes by frontera, chef Rick Bayless's restaurant. Many of us are familiar with Rick Bayless from his "Mexico: One Plate at a Time" show on PBS television. I haven't come across one that I've tried that I didn't like. If you aren't familiar with Bayless, he has spent a lot of time in Mexico, and has brought back any number of recipes as well as built off of the flavors he learned about there to develop his own.
The thing to keep in mind is your definition of "authentic Mexican." Mexico is not a tiny place, and has varied resources available in different regions. Aside from modern shipping, people all over the world developed different cuisines based on what was most available in the immediate area. Coastal people tend to eat more seafood, people in areas heavily populated with deer eat more venison, etc. This is as true in Mexico as it is in other places. So there are some cuisines that are extremely "authentic" Mexican food that you might not have thought of as Mexican food. Most frequently in the U.S., "authentic Mexican food" really just means the kind of food you'd find in the more northerly areas that border the U.S. - what some refer to as "border food." This is often extremely different from what you might find in Mexico City or Yucatan, but you can't say the cuisines in Mexico City or Yucatan aren't "authentic Mexican food."
Additionally, cooks in Mexico experiment with different flavors just like cooks do in other parts of the world. So likely you more mean "traditional" instead of "authentic", and possibly "traditional border food" is closer to what you mean. True?
The thing to keep in mind is your definition of "authentic Mexican." Mexico is not a tiny place, and has varied resources available in different regions. Aside from modern shipping, people all over the world developed different cuisines based on what was most available in the immediate area. Coastal people tend to eat more seafood, people in areas heavily populated with deer eat more venison, etc. This is as true in Mexico as it is in other places. So there are some cuisines that are extremely "authentic" Mexican food that you might not have thought of as Mexican food. Most frequently in the U.S., "authentic Mexican food" really just means the kind of food you'd find in the more northerly areas that border the U.S. - what some refer to as "border food." This is often extremely different from what you might find in Mexico City or Yucatan, but you can't say the cuisines in Mexico City or Yucatan aren't "authentic Mexican food."
Additionally, cooks in Mexico experiment with different flavors just like cooks do in other parts of the world. So likely you more mean "traditional" instead of "authentic", and possibly "traditional border food" is closer to what you mean. True?
+1 If you're a heat-seeker, try the salsas from the Yucatan that use Habaneros instead of Jalapenos or Serranos like the Nortenos...
Try it on the grill. You'll love the smoky flavor.
6 roma tomatoes, halved
1 onion, quartered
You hot pepper of choice. I use 1 to 2 habaneros. depending on the batch size. I have to tone it down for the family.
6-8 cloves of garlic
3-4 sprigs of fresh cilantro.
Put the above veggies in your veggie basket. Tomatoes go skin side down. Drizzle with olive oil, lime juice, and kosher salt.
<a href="http://www.flickr.com/photos/88335531@N05/8472819617/" title="Salsa2 by PA_Ridge, on Flickr"><img src="http://farm9.staticflickr.com/8389/8472819617_9ccc96c3eb_b.jpg" width="716" height="960" alt="Salsa2"></a>
Grill temp should be between 300-350
<a href="http://www.flickr.com/photos/88335531@N05/8473909206/" title="Temperature by PA_Ridge, on Flickr"><img src="http://farm9.staticflickr.com/8238/8473909206_9ee759abae_b.jpg" width="720" height="960" alt="Temperature"></a>
Once the peppers and tomatoes get a good char on the skin and the onions start to loosen up, take them off the grill and transfer everything into the food processor. Chop it up, add lime, salt to taste... dig in!
<a href="http://www.flickr.com/photos/88335531@N05/8073810642/" title="Homemade Hab Salsa! by PA_Ridge, on Flickr"><img src="http://farm9.staticflickr.com/8456/8073810642_d057bc2d12.jpg" width="206" height="274" alt="Homemade Hab Salsa!"></a>
6 roma tomatoes, halved
1 onion, quartered
You hot pepper of choice. I use 1 to 2 habaneros. depending on the batch size. I have to tone it down for the family.
6-8 cloves of garlic
3-4 sprigs of fresh cilantro.
Put the above veggies in your veggie basket. Tomatoes go skin side down. Drizzle with olive oil, lime juice, and kosher salt.
<a href="http://www.flickr.com/photos/88335531@N05/8472819617/" title="Salsa2 by PA_Ridge, on Flickr"><img src="http://farm9.staticflickr.com/8389/8472819617_9ccc96c3eb_b.jpg" width="716" height="960" alt="Salsa2"></a>
Grill temp should be between 300-350
<a href="http://www.flickr.com/photos/88335531@N05/8473909206/" title="Temperature by PA_Ridge, on Flickr"><img src="http://farm9.staticflickr.com/8238/8473909206_9ee759abae_b.jpg" width="720" height="960" alt="Temperature"></a>
Once the peppers and tomatoes get a good char on the skin and the onions start to loosen up, take them off the grill and transfer everything into the food processor. Chop it up, add lime, salt to taste... dig in!
<a href="http://www.flickr.com/photos/88335531@N05/8073810642/" title="Homemade Hab Salsa! by PA_Ridge, on Flickr"><img src="http://farm9.staticflickr.com/8456/8073810642_d057bc2d12.jpg" width="206" height="274" alt="Homemade Hab Salsa!"></a>
geeme is spot on. I have ben a fan of Rick Bayless for years. I was pissed when he lost the series premier of Iron Chef America to Boby Flay by 1 point, just because his plating wasn't as pretty. Anyway, if you want authentic Mexican salsas (and many other dishes) get his book "Mexican Kitchen" I have three of his cookbooks and this is by far my favorite. Many of the flavors just feel ancient and earthy. Here's a link: http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063#_
From geeme's link, the "Chipotle - Roasted Tomatillo Salsa" and "Raw Tomatillo Salsa" are amazing. Versions of these are in the book I referenced. These are "authentic" Mexican.
From geeme's link, the "Chipotle - Roasted Tomatillo Salsa" and "Raw Tomatillo Salsa" are amazing. Versions of these are in the book I referenced. These are "authentic" Mexican.
My way of doing it is by taste, not weight or measurements as each ingredient will vary by season. So taste as you go and adjust bit by bit.
Rough guide;
Get yer self some vine ripened 'maters. Should be able to smell 'em from about 3 feet away. Cut in half, scoop out the guts. Should be just flesh left. Fine dice.
Add to (say 6 'maters) half a brown onion, fine dice.
Char grill half a red bell pepper (remove seeds) to black all over and seal in a zip lock bag for 10 minutes. Cool, wash off skin and finely dice.
Juice and zest (microplane or fine side of box grater) of half a lime. Rub the zest between your fingertips, into the juice, as much as you can to release the oils.
4 peppercorns freshly crushed in a mortar and pestle to chunky.
1 clove garlic, freshly crushed.
Chilli to taste. I like the good ol' metric shit ton.
About 3 tbsp. fresh gently ripped by hand cilantro.
1 tsp dry roasted coriander, very finely crushed in a mortar and pestle.
1/4 dried chipotle, finely ground in mortar and pestle.
1 tsp sea salt, finely crushed.
1 bottle of Agave Tequila.
Mix all ingredients except tequila. Rest for an hour then eat.
Add tequila to chef, frequently, volume according to taste. I again employ the metric shit ton.
Rough guide;
Get yer self some vine ripened 'maters. Should be able to smell 'em from about 3 feet away. Cut in half, scoop out the guts. Should be just flesh left. Fine dice.
Add to (say 6 'maters) half a brown onion, fine dice.
Char grill half a red bell pepper (remove seeds) to black all over and seal in a zip lock bag for 10 minutes. Cool, wash off skin and finely dice.
Juice and zest (microplane or fine side of box grater) of half a lime. Rub the zest between your fingertips, into the juice, as much as you can to release the oils.
4 peppercorns freshly crushed in a mortar and pestle to chunky.
1 clove garlic, freshly crushed.
Chilli to taste. I like the good ol' metric shit ton.
About 3 tbsp. fresh gently ripped by hand cilantro.
1 tsp dry roasted coriander, very finely crushed in a mortar and pestle.
1/4 dried chipotle, finely ground in mortar and pestle.
1 tsp sea salt, finely crushed.
1 bottle of Agave Tequila.
Mix all ingredients except tequila. Rest for an hour then eat.
Add tequila to chef, frequently, volume according to taste. I again employ the metric shit ton.
I live in El Campo, Texas. My mother's maiden name is Banuelos. We know our salsa.
The rest of my family lives in Del Rio, Texas where they can throw a rock and hit Mexico. The truly Mexican salsas they have over there use oil in them and are not similar to what we think of as salsa.
Here is our family recipe:
[post='871899']South Texas Salsa[/post]
The rest of my family lives in Del Rio, Texas where they can throw a rock and hit Mexico. The truly Mexican salsas they have over there use oil in them and are not similar to what we think of as salsa.
Here is our family recipe:
[post='871899']South Texas Salsa[/post]
Txatty,
Your sauce looks great I will try it, thanks for sharing
Next is the common simple salsa most eat at home. I should say that all Mexican commercial salsas found on the supermarket are useless.
As in most other places there is not a fix recipe for Mexican salsa and depends on region too but certain ingredients are more common in ratios to the individual taste.
Here is an example of basic common ingredients:
Jalapenos and or serranos in proportion to your hotness liking
Tomatoes either red (romano) or green
Onions sweet, any type
Garlic (not always, some say it should not be added but also depend on its use)
Cilantro added at the end of blending cycle
Salt at the end of blending cycle along with cilantro
No vinegar, lemon or other acidic is added, of course this salsa only last up to a week in refrigeration.
Preparation usually goes like this:
Everything goes in a pot with water and salt to be cooked until tomatoes loosen the skin, then you deskin them and everything goes to the blender until smooth to taste, add some of the boiled water as needed. Though tradition would say a “molcajete” is best (tiresome process) but modern times call in the blender.
My 2 cents
Your sauce looks great I will try it, thanks for sharing
Next is the common simple salsa most eat at home. I should say that all Mexican commercial salsas found on the supermarket are useless.
As in most other places there is not a fix recipe for Mexican salsa and depends on region too but certain ingredients are more common in ratios to the individual taste.
Here is an example of basic common ingredients:
Jalapenos and or serranos in proportion to your hotness liking
Tomatoes either red (romano) or green
Onions sweet, any type
Garlic (not always, some say it should not be added but also depend on its use)
Cilantro added at the end of blending cycle
Salt at the end of blending cycle along with cilantro
No vinegar, lemon or other acidic is added, of course this salsa only last up to a week in refrigeration.
Preparation usually goes like this:
Everything goes in a pot with water and salt to be cooked until tomatoes loosen the skin, then you deskin them and everything goes to the blender until smooth to taste, add some of the boiled water as needed. Though tradition would say a “molcajete” is best (tiresome process) but modern times call in the blender.
My 2 cents
I was born in L.A. and the neighborhood I lived in was largely Hispanic (Chicano, if you want to be specific). My best buddy was Chicano, and I spent a lot of time at his house, eating his mother's cooking (I would kill for one meal that woman cooked right now).
I hate to bust bubbles, but I think "Salsa" as we think of it, is largely an American invention. Pico is about as close as it gets to the idea you have. A lot of times the boys would take something like pico, add a little red sauce of some kind, like the salsa from the tamales and mix it up. Fry up a couple of corn tortillas, break them up and open another beer... Boom "Salsa" was born. Never saw "Mama" make anything that even looked like salsa, it just kind of happened from extra stuff...
VR,
Harold
I hate to bust bubbles, but I think "Salsa" as we think of it, is largely an American invention. Pico is about as close as it gets to the idea you have. A lot of times the boys would take something like pico, add a little red sauce of some kind, like the salsa from the tamales and mix it up. Fry up a couple of corn tortillas, break them up and open another beer... Boom "Salsa" was born. Never saw "Mama" make anything that even looked like salsa, it just kind of happened from extra stuff...
VR,
Harold
Whitewookie said:
The chunky tomato salsas we have here, yes, basically they are pico with more tomatoes, and processed (cooked) and jarred, so they are saucy. Only the fresh being diced like pico.
But salsa is far from American, there are 100s of salsas in Mexico. The best part is, they are mostly all pepper-based. Not tomato-based.
Agree exactly. Like has been pointed out "salsa" means a much different thing south of the RG. Here it is a dip or condiment, there it is a staple and basic ingredient. Essentially anything we would call a sauce.
I think the op was referring to the American idea of salsa, but looking for an authentic recipe.
VR,
Harold
"Authentic Mexican salsa" generally means creating a sauce from ingredients native to Mexico.
A salsa recipe that I go back to all the time is as follows:
Combine all of the ingredients in a blender and puree until smooth. You can eat immediately, but it's so much better to refrigerate for at least a couple hours.
Notes: The above is my templete for a medium-hot to hot type of salsa. You can use more or less chile moritas, as well as garlic. You can substitue the moritas with chipotles. I use all types of onions (green, white, yellow, red, etc). Adding the jalapeno is opitional, but I like to add at least one jalapeno in almost all of my salsas, both out of respect and because it just adds that taste of freshness that only jalapenos can add. I really like using canned San Marzanos when I make blended salsas. Using fresh tomatoes in this recipe creates an extremely watery salsa.
A salsa recipe that I go back to all the time is as follows:
- 1 28oz can of San Marzano whole peeled tomatoes (juice too)
- 5 chile morita (no need to reconstitute them)
- 1 jalapeno (with seeds and ribs)
- 4 large cloves of garlic
- 1 small onion
- 1 small fist of cilantro
- 1 tablespoon of kosher salt
- juice of one lime
Combine all of the ingredients in a blender and puree until smooth. You can eat immediately, but it's so much better to refrigerate for at least a couple hours.
Notes: The above is my templete for a medium-hot to hot type of salsa. You can use more or less chile moritas, as well as garlic. You can substitue the moritas with chipotles. I use all types of onions (green, white, yellow, red, etc). Adding the jalapeno is opitional, but I like to add at least one jalapeno in almost all of my salsas, both out of respect and because it just adds that taste of freshness that only jalapenos can add. I really like using canned San Marzanos when I make blended salsas. Using fresh tomatoes in this recipe creates an extremely watery salsa.
Hi and welcome to the forum. How long will this keep in the fridge? Is it kinda like pico? pretty much a one meal recipe? Also, do you think I could use a dehydrated Aji Panca in place of the morita? (I have a bunch on hand).misc11215 said:
Thanks for the recipe.
VR,
Harold
Whitewookie said:
Hi, thanks! I'd probably eat it within a week; within five days for the freshest taste. It's not really a pico de gallo salsa, in that it's blended and smooth.
I'm not familiar with the chili aji panca, but I just looked it up. It seems to be a fruitier variety of chili. The morita is a smoked jalapeno, like a chipotle, so it wouldn't be a parallel substituation. However, you can basically replace any chili with another and create a unique salsa.
Last night I used the same recipe as above, except I used twelve arbels and it was amazing.
glad you liked it.. it has been my regular recipe for about 15yrs.. i tweek it a bit depending on the chiles.. 