Salsas & Guacamoles

Salsa Bandera with Jicama and Pineapple

Salsa Bandera with Jicama and Pineapple
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5 from 2 votes

Salsa Bandera with Jicama and Pineapple

Salsa Bandera with Jicama and Pineapple recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time15 mins
Cook Time0 mins
Course: Salsa
Cuisine: Mexican
Keyword: jalapeno, Jicama, Mexico, pati’s mexican table, Pico de Gallo, Piña, pineapple, Salsa, Sonora, Sonoran
Servings: 3 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 1/2 pound ripe tomatoes cored, seeded and finely diced
  • 1/2 cup finely chopped white onion
  • 1 cup finely diced fresh pineapple
  • 1 cup finely diced jicama
  • 1 to 2 jalapeño or serrano chiles finely chopped, or to taste
  • 1/2 cup coarsely chopped cilantro leaves and upper part of stems
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon olive oil

Instructions

  • In a medium bowl, combine all the ingredients and toss well. Let sit for at least 5 minutes before serving. The salsa will keep for 2 days in the refrigerator.

Notes

Pico de Gallo con Jícama y Piña

Apple Chiltepin Salsita

Apple Chiltepin Salsita
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5 from 1 vote

Apple Chiltepin Salsita

Apple Chiltepin Salsita recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time5 mins
Cook Time15 mins
Course: Salsa
Cuisine: Mexican
Keyword: apple, chiltepín chiles, cinnamon, manzana, Mexico, pati’s mexican table, Salsa, Sonora, Sonoran, Tomato
Servings: 1 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 3/4 pound ripe roma tomatoes
  • 3 peeled garlic cloves
  • 1 granny smith apple peeled, cored and diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon or canela
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon kosher or sea salt or to taste
  • 1 teaspoon dried chiltepin chiles or to taste
  • 1 tablespoon vegetable oil

Instructions

  • Place the whole tomatoes and peeled garlic cloves in a medium saucepan. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium and simmer for 10 minutes, or until the tomatoes are completely cooked and mushy, and their skins are starting to peel off. Transfer to a blender along with the garlic, and 1/2 cup of the cooking liquid. Add the apple, oregano, cinnamon, black pepper, allspice, cider vinegar, salt and chiltepin chiles, and puree until completely smooth.
  • Dry the saucepan and set over medium heat. Add the oil and when it is hot and starts to ripple, add the puree. The mixture will jump and splutter initially so use the lid of the saucepan to shield yourself, holding it slightly above the pan. Cook for 3 to 4 minutes, until the sauce has thickened and the flavors have ripened and melded together. Scrape into a bowl and serve, or allow to cool, cover and refrigerate. It will keep in the refrigerator for at least 5 days.

Notes

Salsita de Manzana con Chiltepin

Multipurpose Prepared Sauce

Multipurpose Prepared Sauce
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4 from 4 votes

Multipurpose Prepared Sauce

Multipurpose Prepared Sauce recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time5 mins
Cook Time0 mins
Course: Salsa, Sauce
Cuisine: Mexican
Keyword: chipotles in adobo, cocktail sauce, lime, Maggi sauce, Milusos, Multipurpose, negra, preparada, Prepared, Salsa, soy sauce, Worcestershire sauce
Servings: 1 2/3 cups approximately
Author: Pati Jinich

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup Maggi sauce
  • 1/4 cup Worcestershire sauce
  • 2/3 cup fresh squeezed lime juice
  • 1/4 cup sauce from chipotles in adobo sauce
  • Couple tablespoons pickling vinegar from pickled jalapeños en vinagre
  • Freshly ground black pepper to taste

Instructions

  • Combine all of the ingredients in a medium bowl and mix together well. Use right away or cover and refrigerate for up to 5 days.

Notes

Salsa Preparada Negra Milusos

Sonoran Roasted Salsa

Sonoran Roasted Salsa
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4.41 from 5 votes

Sonoran Roasted Salsa

Sonoran Roasted Salsa recipe from Pati's Mexican Table Season 9 Episode 904 "Carne Asada with La Familia"
Prep Time0 mins
Cook Time10 mins
Course: Salsa, Sauce
Cuisine: Mexican
Keyword: anaheim chiles, carne asada, Mexico, new mexico, pati’s mexican table, Salsa, Sonora, Sonoran, tacos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound ripe roma tomatoes
  • 1/2 pound fresh chile verde or Anaheim, Fresno or New Mexico chiles
  • 1/4 large white onion peeled and cut into two
  • 2 unpeeled garlic cloves
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher or sea salt or to taste

Instructions

  • Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and place on the tomatoes, chiles, white onion and garlic cloves. Broil for about 10 minutes, flipping the vegetables over halfway through, until charred and the tomatoes are mushy and beginning to release their juices. Remove from the heat.
  • Alternatively, you can toast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
  • Place the chiles in a plastic bag, or in a bowl and cover tightly with plastic. Allow the chiles sweat and cool. Then stem, peel and seed the chiles under a thin stream of water. Peel the garlic cloves.
  • Coarsely chop the roasted tomatoes (don’t remove the skin, seeds or core), onion and cleaned chiles and place in a bowl, along with the garlic, and mix with a fork. Alternatively, you can mash them all together in a molcajete. Add the lemon juice and salt to taste, and serve. The salsa will keep for 5 days in the refrigerator.

Notes

Salsa Tatemada

Chile Verde Guacamole

chile verde guacamole
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4.17 from 6 votes

Chile Verde Guacamole

Chile Verde Guacamole Recipe from Pati's Mexican Table Season 9 Episode, 4 "Carne Asada con La Familia"
Prep Time5 mins
Cook Time5 mins
Course: Basic Recipe, Salsa
Cuisine: Mexican
Keyword: anaheim chiles, Avocado, chile verde, cilantro, guacamole, Mexico, pati’s mexican table, Salsa, serrano, serrano chiles, Sonora, Sonoran
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 serrano chile finely chopped
  • 1/2 cup coarsely chopped cilantro leaves and upper part of stems
  • 1/4 cup finely chopped white onion
  • 3/4 teaspoon kosher or sea salt or to taste
  • 3 ripe avocados halved, pitted, meat scooped out
  • 1 chile verde such as Anaheim, Fresno or New Mexico, roasted or charred, stemmed, peeled and diced

Instructions

  • Combine the serrano chile, cilantro, onion, and salt in a bowl or a molcajete and mash and mix together. Add the avocado and mash and mix together. Add the roasted, diced Anaheim chile and stir and mash until the ingredients are nicely incorporated. Taste, adjust salt, and serve.

Notes

Guacamole de Chile Verde

Colorado Chile Salsa

colorado chile salsa recipe
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3.5 from 4 votes

Colorado Chile Salsa

Colorado Chile Salsa recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time5 mins
Cook Time20 mins
Course: Basic Recipe, Salsa, Sauce
Cuisine: Mexican
Keyword: basic recipe, chile colorado, guajillo chiles, red sauce, Salsa, salsa roja, sauce, Tomatoes
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes
  • 2 colorado or guajillo chiles stemmed and seeded
  • 2 garlic cloves peeled
  • 1 1-inch thick slice of a large white onion about 2 ounces, peeled of outer skin
  • 1 teaspoon kosher or sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil

Instructions

  • Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.
  • Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.
  • Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.

Notes

Salsa de Chile Colorado

Banana and Habanero Salsa

banana and habanero salsa
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4.6 from 5 votes

Banana and Habanero Salsa

Banana and Habanero Salsa recipe from Pati’s Mexican Table Season 8, Episode 13 “How Do You Say Tucson?”
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Sauce
Cuisine: American, Mexican
Keyword: banana, Chipotle, habanero, Maggi sauce, orange juice, oregano, pati’s mexican table, Salsa
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter melted
  • 1 teaspoon kosher or sea salt
  • 1 pinch garlic powder
  • 1 pinch dried Mexican oregano
  • 1 pinch ground chipotle chile
  • 1 teaspoon Maggi sauce or more to taste
  • 5 peeled bananas sliced
  • 1 1/2 cups freshly squeezed orange juice
  • 2 fresh habanero chiles stemmed and seeded

Instructions

  • In a bowl, mix the melted butter with the salt, garlic powder, dried oregano, ground chipotle chile, and Maggi sauce. Add the bananas and toss to coat.
  • Set a nonstick saute pan over medium heat and once hot, saute the bananas until completely cooked, about 4 to 5 minutes.
  • Place bananas in the jar of a blender along with the orange juice and the habanero chiles. Puree until smooth.

Notes

Salsa de Habanero con Plátano, courtesy Chef Maria Mazon of Boca Tacos

Habanero Tartar Sauce

Habanero Tartar Sauce
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4.5 from 6 votes

Habanero Tartar Sauce

Habanero Tartar Sauce recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats"
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: American, Mexican
Keyword: cilantro, green onions, habanero, lime, mayonnaise, mint, scallions, tartar sauce
Servings: 1 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 cup mayonnaise
  • 2 packed tablespoons coarsely chopped fresh mint leaves
  • 2 packed tablespoons coarsely chopped fresh cilantro leaves and upper stems
  • 3 scallions tops removed, white and light green parts thinly sliced
  • 1 habanero chile seeded and finely chopped (about 1 tablespoon)
  • 1 tablespoon freshly squeezed lime juice more to taste
  • 1/4 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place all ingredients in a bowl and mix well.

Notes

Salsa Tártara de Habanero

Salsa Callejera

Street Style Salsa
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4.5 from 6 votes

Street Style Salsa

Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce
Cuisine: Mexican
Keyword: chiles de arbol, cilantro, cumin, garlic, jalapeno, onion, Salsa, tomatillos, Tomatoes
Servings: 3 generous cups
Author: Pati Jinich

Ingredients

  • 2 chiles de árbol stemmed, or more to taste
  • 1 1/2 pound about 5 or 6 ripe Roma tomatoes
  • 1/2 pound about 4 tomatillos husked and rinsed
  • 1 to 2 jalapeños or to taste
  • 1 garlic clove
  • 2 tablespoons coarsely chopped white onion
  • 1/2 cup coarsely chopped cilantro leaves and upper stems
  • 1/8 teaspoon ground cumin
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 1 tablespoon vegetable oil

Instructions

  • Preheat a comal or small saute pan over medium-low heat. Once hot, toast chiles de árbol for about a minute until toasted and fragrant. Remove from the heat.
  • Place the tomatoes, tomatillos, jalapeños, and garlic in a medium saucepan. Cover with water and set over medium-high heat, simmer for about 10 minutes until the tomatoes and tomatillos are cooked and mushy and the jalapeños have softened and changed their color.
  • Using a slotted spoon, transfer the tomatoes, tomatillos, jalapeños, and garlic to blender. Incorporate the chiles de árbol, onion, cilantro, cumin, and salt and puree until smooth.
  • Set a medium saucepan over medium heat, once hot add the oil. Once the oil is hot, pour in the salsa and be ready to partially cover with the lid as it will jump. Cook for 4 to 5 minutes, until thickened and seasoned and color has deepened.

Notes

Salsa Callejera

Homemade Chipotle Mayonnaise

Chipotle Mayonnaise
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4 from 5 votes

Homemade Chipotle Mayonnaise

Homemade Chipotle Mayonnaise recipe from Pati’s Mexican Table Season 8, Episode 6 "El Fuerte, Magic Town"
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: Mexican
Keyword: chipotle mayo, chipotles in adobo, dijon mustard, lime, mayonnaise, pati’s mexican table
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 2 egg yolks
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon kosher or coarse sea salt
  • Freshly ground black pepper to taste
  • 1 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 2 tablespoons sauce from chipotles in adobo sauce

Instructions

  • Place the egg yolks, egg, mustard, lime juice, salt, and pepper into the jar of a blender and process over low speed for a minute. Open the lid and slowly add the oils in a very fine stream until all incorporated. Scrape the mayonnaise into a bowl, stir in the sauce from the chipotles in adobo and set aside. You may refrigerate what you do not use for up to one week.

Notes

Mayonesa Casera con Chipotle

Roasted Tomato and Jalapeño Salsita

Roasted Tomato and Jalapeño Salsita
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4.8 from 5 votes

Roasted Tomato and Jalapeño Salsita

Roasted Tomato and Jalapeño Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Cook Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: jalapeno, Salsa, Tomatoes
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound (about 4 or 5) ripe Roma tomatoes
  • 1 to 2 jalapeño chiles
  • 3/4 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Preheat the broiler. Place the tomatoes and jalapeños on a small baking sheet lined with aluminum foil. Place under the broiler and roast anywhere from 10 to 15 minutes, flipping a couple times in between, until the tomatoes’ and chiles’ skin is completely charred, they are mushy and soft, and the juices have started to come out of the tomatoes.
  • Alternatively, you can char the tomatoes and jalapeños on a preheated comal, set over medium heat, for the same amount of time, flipping as they char.
  • Place the charred tomatoes and jalapeños in a molcajete along with the salt and mash to your desired chunkiness. Or you can put everything in the blender and pulse a couple times. Serve.

Notes

Salsita Asada de Tomate y Jalapeño

Serrano Cocktail Sauce

Serrano Cocktail Sauce
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4.34 from 3 votes

Serrano Cocktail Sauce

Serrano Cocktail Sauce  recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: Mexican
Keyword: cocktail sauce, horseradish, ketchup, pati’s mexican table, serrano chiles
Servings: 1 generous cup
Author: Pati Jinich

Ingredients

  • 1 cup ketchup
  • 1 fresh serrano stemmed, finely chopped
  • 2 teaspoons creamy horseradish

Instructions

  • In a bowl, combine the ketchup, the serrano, and the creamy horseradish. Mix well.

Notes

Salsa de Cóctel de Serrano

Matador Guacamole

Matador Guacamole
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4.58 from 7 votes

Matador Guacamole

Matador Guacamole recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, chiles toreados, cilantro, guacamole, jalapeno, lime, pati’s mexican table, scallions
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 jalapeño chiles
  • 4 scallions
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 3 ripe avocados halved, meat scooped out and diced
  • 2 tablespoons chopped cilantro leaves

Instructions

  • Char the jalapeños and scallions on a preheated comal or skillet over medium-low heat for about 10 minutes, flipping often, until completely charred, wrinkled and softened. You can also do this under the broiler.
  • Once nicely softened and charred, slice the jalapeños and scallions and place in a medium bowl with the soy sauce and lime juice. Stir and let marinate for at least 10 minutes, this makes for matador chiles or chiles toreados.
  • In a medium bowl or in a molcajete, mash the avocados. Mix in the matador chiles, scallions, 1/4 cup of the soy and lime mixture (reserve the remaining 1/4 cup for the milanesa torta if making), and the cilantro.

Notes

Guacamole con Chiles Toreados

Smooth Guacamole

Smooth Guacamole
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3.5 from 4 votes

Smooth Guacamole

Smooth Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, jalapeno, lime, onion, serrano chiles, tomatillos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 2 large avocados halved, pitted, meat scooped out and chopped
  • 1 tomatillo husked, rinsed and quartered
  • 1 to 2 jalapeños or serrano chiles stemmed, coarsely chopped
  • 2 tablespoons coarsely chopped onion
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 2 to 3 ice cubes

Instructions

  • Place all ingredients in the jar of the blender and pulse until completely smooth. You may add a chile at a time to taste for your desired heat level.

Notes

Guacamole

Serrano Salsa Cruda

Serrano Salsa Cruda
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4.17 from 6 votes

Serrano Salsa Cruda

Serrano Salsa Cruda recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, onion, pati’s mexican table, Salsa, serrano chiles, tomatillos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 2 tablespoons chopped white onion
  • 1 cup cilantro leaves and upper stems
  • 1 to 2 serrano chiles stemmed
  • 3/4 teaspoon salt or more to taste

Instructions

  • Place all the ingredients in the blender and pulse until chunky. You may add a chile at a time to taste for your desired heat level.

Notes

Salsa Cruda con Serrano

Salsa Macha with Pistachios, Walnuts and Pine Nuts

To me, one of the most fascinating kinds of salsas is salsa macha. It defies any preconception that many people have about a salsa. No pureed tomatoes or tomatillos, not even any tomatoes or tomatillos in it! No onion either. Also, rather than the chiles being toasted, simmered or roasted, here they are cooked in oil. And there are nuts. Tons of nuts.

I think one of the most common versions of salsa macha is a take from the state of Veracruz that uses dried chipotle chiles, garlic and peanuts. But there are of course countless versions. In this one, I use some of my favorite nuts —walnuts, pistachios, and pine nuts. And I play with the crowd-pleasing taste of guajillos and the feisty bite of chiles de árbol.

I also add something new that I’ve never put in a salsa macha before — amaranth seeds.

Salsa Macha with Pistachios, Walnuts and Pine Nuts

You can play with your own versions of salsa macha, too: choose dried chiles and nuts that you like, cook in oil until the ingredients transform, then season with some vinegar, and adjust with your favorite sweetener to add a hint of sweet to balance all that savoriness.

However, before you play… try this one. I find it so addicting. It is toasty, nutty, a little bit spicy, and a touch sweet and tangy, with a chunky and consistency and the most satisfying crunch. I use it as a topping for guacamole, soft scrambled eggs, baked potatoes, and my latest favorite is on an avocado toast.

Avocado Toast with Salsa Macha with Pistachios, Walnuts and Pine Nuts

You could also try it over French toast for a sweet/savory version, or on plain yogurt sweetened with a touch of honey for quick breakfast or snack.

But the options are endless, and it keeps forever in your refrigerator. 

Salsa Macha with Pistachios, Walnuts and Pine Nuts
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4.58 from 7 votes

Salsa Macha with Pistachios, Walnuts and Pine Nuts

I think one of the most common versions of salsa macha is a take from the state of Veracruz that uses dried chipotle chiles, garlic and peanuts. But there are of course countless versions. In this one, I use some of my favorite nuts —walnuts, pistachios, and pine nuts. And I play with the crowd-pleasing taste of guajillos and the feisty bite of chiles de árbol. I also add something new that I've never put in a salsa macha before — amaranth seeds.
Prep Time12 mins
Cook Time3 mins
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: chiles de arbol, guajillo chiles, Macha, pine nuts, pistachios, Salsa, walnuts
Servings: 1 cup approximately
Author: Pati Jinich

Ingredients

  • 6 tablespoons olive oil
  • 3 guajillo chiles stemmed, seeded and cut into small squares with
    scissors
  • 3 chiles de árbol remove stems but keep seeds, and cut into small
    rings
  • 3 garlic cloves chopped
  • 3 tablespoons raw unsalted walnuts roughly chopped
  • 3 tablespoons raw unsalted pine nuts
  • 3 tablespoons raw unsalted pistachios roughly chopped
  • 3 tablespoons amaranth seeds
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons dark brown sugar
  • 1 teaspoon kosher or sea salt or to taste

Instructions

  • Heat the oil in a medium skillet over medium heat. Add the chiles, garlic, and nuts and sauté until lightly toasted and fragrant, about 1-2 minutes. Turn off heat and stir in the amaranth seeds. Scrape into a bowl and let cool. 
  • When cool, mix in vinegar, brown sugar, and salt. 

Notes

Salsa Macha con Pistaches, Nueces y Piñones

Salsa Macha

Salsa Macha
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4.86 from 7 votes

Salsa Macha

Salsa Macha recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Chipotle, Macha, Mexican, Peanuts, Salsa, Sesame Seed, Veracruz
Servings: 3 cups approximately
Author: Pati Jinich

Ingredients

  • 1 1/2 cups olive oil
  • 1/2 cup raw unsalted peanuts
  • 4 garlic cloves
  • 2 tablespoons sesame seeds
  • 2 ounces dried chipotle chiles stemmed and seeded, about 1 1/2 to 2 cups
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon brown sugar or to taste
  • 3 tablespoons white distilled vinegar

Instructions

  • Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
  • Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.

Notes

Chipotle, Peanut and Sesame Seed Salsa

Red Sauce

chile rellenos pati jinich
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4.5 from 6 votes

Red Sauce

Red Sauce for Chiles Rellenos recipe from Pati's Mexican Table, Episode 11 "Family Favorites"
Prep Time5 mins
Cook Time25 mins
Cuisine: Mexican
Keyword: chiles rellenos, red sauce, sauce, Tomato
Servings: 4 cups approx.
Author: Pati Jinich

Ingredients

  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 1 1-inch thick slice of a large white onion outer skin peeled off (about 2 ounces)
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup chicken or vegetable broth

Instructions

  • Place the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.
  • Place tomatoes and garlic in a blender along with the onion and salt, and process until completely smooth.
  • Heat the oil in medium saucepan, set over medium heat. Once the oil is hot, pour in the tomato sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well seasoned and lightly thickened.

Notes

Salsa Roja

Quick Roasted Tomatillo Salsita

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4.34 from 6 votes

Quick Roasted Tomatillo Salsita

Quick Roasted Tomatillo Salsita recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: cilantro, jalapeno, Salsa, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 garlic clove unpeeled
  • 1 thick slice of a large white onion (about 2 ounces)
  • 1 whole jalapeño or serrano chile or more to taste
  • 1/2 cup fresh cilantro leaves and upper stems coarsely chopped
  • 1/2 teaspoon kosher or coarse sea salt or more to taste

Instructions

  • Pre-heat the broiler.
  • On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.
  • In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.

Notes

Salsa Asada de Tomatillo

Smoky Guacamole

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5 from 5 votes

Smoky Guacamole

Smoky Guacamole recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time12 mins
Total Time12 mins
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: Avocado, guacamole, jalapeno, serrano chiles
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 1 serrano or jalapeño chile or more to taste
  • 2 garlic cloves unpeeled
  • 1 slice of white onion about 1/2-inch thick
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 3 tablespoons cilantro leaves and upper stems coarsely chopped
  • 3 ripe avocados halved, pitted, meat scooped out

Instructions

  • Place the chile, unpeeled garlic and onion slice on a pre-heated comal or skillet set over medium heat, or place under the broiler on a sheet pan. Char or roast for about 10 minutes, flipping occasionally so they char evenly, until blackened. Remove from heat and set aside to cool.
  • When cool enough to handle, peel the garlic and cut the stem from the chile.
  • Coarsely chop, chile, garlic and onion. Place in bowl or molcajete, along with the lime juice and salt, and mash or mix until pasty. Incorporate the cilantro and avocados, and mash until you reach your desired consistency (I like it chunky). Done!

Notes

Guacamole Ahumado

Pine Nut Pipián

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3.5 from 2 votes

Pine Nut Pipián

Pine Nut Pipián recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”
Prep Time5 mins
Cook Time35 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, José Andrés, pati's mexican table, Pine Nut Pipián, pine nuts, pumpkin seeds, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 small clove garlic peeled
  • 1/4 bunch cilantro
  • 1/4 pound iceberg lettuce leaves roughly chopped
  • 1/4 cup white onion roughly chopped
  • 1/4 cup serrano chile roughly chopped
  • 1 radish top
  • 3 1/2 teaspoons kosher salt
  • 3 1/2 teaspoons hulled raw pumpkin seeds
  • 1/3 cup pine nuts
  • 2 cups tomatillos husked and chopped
  • 1 1/4 cups water divided
  • 1 tablespoon olive oil

Instructions

  • Combine garlic, cilantro, lettuce, onion, serrano, radish top, salt, pumpkin seeds, pine nuts, and tomatillos in a blender. Add 1/2 cup of the water and blend until as smooth as possible. There might still be some texture to the mixture. Leave contents in blender and set aside.
  • Heat the olive oil over high heat in a wide pan until it is smoking. Then add the contents of the blender and continue to cook over high heat, stirring constantly for five to seven minutes.
  • Add the remaining water to the pan, drop the flame to low, and allow to simmer for half an hour. Season with salt to taste.
  • Optional: If you prefer a very smooth texture, you can return the contents of the pan to the blender, working in batches, and blend until even more smooth.
  • The Pine Nut Pipián can be made ahead of time and keeps for five days in the refrigerator or freezer. After thawing, whisk or blend to restore consistency.

Notes

Recipe courtesy José Andrés

Pickled Red Onion Slices

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4.2 from 5 votes

Pickled Red Onion Slices

Pickled Red Onion Slices recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”
Prep Time5 mins
Cook Time1 hr
Course: Side Dish
Cuisine: Mexican
Keyword: José Andrés, juniper berries, pati's mexican table, pickled red onions, red wine vinegar
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 red onion sliced into 1-inch matchstick strips
  • 1 cup red wine vinegar
  • 3/4 cup water
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black peppercorns cracked
  • 3 juniper berries

Instructions

  • Place sliced onion strips into a heat-safe bowl and set aside. Mix the vinegar, water, salt, pepper, and juniper berries in a small pot and bring to a boil. Once boiling, pour hot liquid over the sliced onions. Cover the mixture and allow to marinate at room temperature for about one hour.
  • The pickled onions will stay fresh for about one month in the refrigerator and make an excellent topping for tacos or sandwiches.

Notes

Recipe courtesy José Andrés

Pepita and Cilantro Pesto

pepita and cilantro pesto
Print Recipe
5 from 4 votes

Pepita and Cilantro Pesto

Pepita and Cilantro Pesto recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, pati's mexican table, pepitas, pesto, pumpkin seeds
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 cups cilantro leaves
  • 1 cup parsley leaves
  • 1 small clove garlic
  • 1/2 cup raw and hulled pumpkin seeds or pepitas
  • 1 cup olive oil
  • Kosher or coarse sea salt to taste

Instructions

  • In a food processor, add the cilantro, parsley, garlic, and pumpkin seeds. Turn on the processor and pour in the olive oil slowly in a thin stream. Season with salt to taste.

Notes

Pesto de Pepita y Cilantro

Serrano Chile in Lemon and Oil

Serrano Chile in Lemon and Oil

Serranos en Aceite y Limón
1 / 2 cup approx.
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: lemon, olive oil, pati’s mexican table, serrano chiles
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Serrano Chile in Lemon and Oil recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

Ingredients

  • 2 serrano chiles, deveined, seeds removed, and thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher or coarse sea salt

To Prepare

  • In a small bowl, add the chiles, lemon juice, olive oil and salt. Mix together and let marinate for at least 1 hour.

Latin-Style Tamarind Syrup

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4.2 from 5 votes

Latin-Style Tamarind Syrup

Latin-Style Tamarind Syrup recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time2 hrs 10 mins
Cook Time35 mins
Course: Sauce
Cuisine: Mexican
Keyword: lime, pati's mexican table, Tamarind
Servings: 1 cup
Author: Pati Jinich

Ingredients

  • 1/2 pound dried tamarind pods with their shell
  • 2 cups boiling water
  • 3/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lime juice

Instructions

  • Remove the outer pod from the tamarinds, discard, and place the pulp in a bowl. Cover them with 2 cups boiling water and let them sit anywhere from 2 to 24 hours.
  • With your hands, clean then tamarinds of the large seeds and strains/threads. Strain in a colander, pressing with your hands or a spoon to get as much pulp as possible.
  • Place the resulting tamarind juice in a saucepan. Bring to a boil, add the sugar, and let it simmer over medium heat for 30 minutes. The juice should have thickened considerably, to a thick syrup consistency.
  • Squeeze in the fresh lime juice, let it simmer for a couple more minutes and let it cool. Refrigerate and store in a tight lid container. The concentrate will keep for months.

Charred Red Onion Salsa

charred red onion salsa recipe
Print Recipe
5 from 3 votes

Charred Red Onion Salsa

Charred Red Onion Salsa recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: cilantro, pati's mexican table, red onion, Salsa
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 red onions unpeeled
  • 3 limes juiced (about 1/4 cup)
  • 2 to 3 tablespoons cilantro chopped
  • Kosher or coarse sea salt to taste

Instructions

  • Preheat grill to high.
  • Char onions until skins are blackened and they soften. When cool enough to handle, peel and cut into 1-inch pieces. Place in a bowl and stir to combine with lime juice, cilantro and salt to taste.

Notes

Salsa de Cebollas Encurtidas

Avocado Crema

Avocado Crema
Print Recipe
4.41 from 5 votes

Avocado Crema

Avocado Crema recipe from Pati's Mexican Table Season 5, Episode 6 "Ancient Yucatán with my Boys"
Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, lime, mexican crema, pati's mexican table
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 ripe avocados halved, pitted and meat scooped out
  • 1/2 cup Mexican crema
  • 1 clove garlic
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Combine the avocado, crema, garlic, lime juice and salt in a blender or food processor and puree until smooth.

Notes

Crema de Aguacate

Pickled Red Onions a la Yucateca

Pickled Red Onions A La Yucateca
Print Recipe
4 from 6 votes

Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: allspice, banana chiles, bitter orange juice, jalapeno, pati's mexican table, pickled, pickled red onions, red onion, Yucatán Peninsula
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 cup bitter orange juice or its substitute
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 large red onion thinly sliced
  • 2 bay leaves
  • 1 banana pepper or jalapeño roasted, broiled, or charred

Instructions

  • Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
  • Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
  • Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

Notes

Cebollas Encurtidas Yucatecas

Mango Habanero Hot Sauce

mango habanero hot sauce
Print Recipe
4 from 5 votes

Mango Habanero Hot Sauce

Mango Habanero Hot Sauce recipe from Pati's Mexican Table Season 5, Episode 5 "Campeche: Tale of a Pirate City"
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Sauce
Cuisine: Mexican
Keyword: carrots, habanero, hot sauce, mango, pati's mexican table, Salsa
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 carrot cut into 1-inch chunks
  • 1/2 white onion chopped in large pieces
  • 1/2 cup water
  • 3 mangoes cut into 1-inch chunks
  • 1-2 habanero chiles keep whole, stems removed
  • 1/2 cup white distilled vinegar
  • 1 tablespoon agave syrup or honey or sugar
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth.
  • Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan.
  • Remove from the heat and let cool before serving.

Notes

Salsa Picante de Mango y Habanero

Radish Pico

radish pico
Print Recipe
5 from 4 votes

Radish Pico

Radish Pico  recipe from Pati's Mexican Table Season 5, Episode 4 "Sunday Family Food"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: jalapeno, lime, pati's mexican table, Pico de Gallo, radish, serrano chiles
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 10 to 12 radishes cut into matchsticks (about 2 cups)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Chopped fresh cilantro (optional)
  • Finely chopped jalapeño or serrano (optional)

Instructions

  • Mix all the ingredients in a bowl. Let sit for at least 5 minutes and serve.

Notes

Pico de Rábanos

Basic Yucatecan Tomato Sauce

basic yucatecan tomato sauce
Print Recipe
4.8 from 5 votes

Basic Yucatecan Tomato Sauce

Basic Yucatecan Tomato Sauce recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce
Cuisine: Mexican
Keyword: chiltomate, cilantro, habanero, onion, pati's mexican table, Tomatoes, Yucatán Peninsula
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes
  • 1/4 white onion
  • 1 whole habanero chile optional
  • 1 cup coarsely chopped cilantro leaves and upper stems
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Heat a comal over medium heat and place the tomatoes, quarter onion and whole habanero (if using) on it, and toast for 10 to 12 minutes, flipping once in between, until completely charred. Alternatively, place on a baking sheet under the broiler, and broil for 10 to 12 minutes, flipping once, until completely roasted. Remove from the heat and let cool.
  • Chop the charred onion, as well as the habanero, removing its seeds.
  • Completely mash the tomatoes in a molcajete, and incorporate the onion, cilantro, and salt.
  • First, add half of the habanero and mash until well mixed. Taste for heat and add more habanero if desired.
  • Alternatively, put the ingredients in a blender or food processor and process until fully combined but still chunky.

Notes

Chiltomate

Tomatillo and Lime Jam

tomatillo and lime jam
Print Recipe
4.5 from 6 votes

Tomatillo and Lime Jam

Tomatillo and Lime Jam recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Sauce
Cuisine: Mexican
Keyword: jam, lime, pati's mexican table, tomatillos
Servings: 1 1/4 cup
Author: Pati Jinich

Ingredients

  • 1 lb tomatillos husks removed, rinsed and roughly chopped
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 4 tbsp fresh squeezed lime juice
  • Rind of a lime whole or chopped
  • A pinch of salt

Instructions

  • Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.
  • Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

Notes

Mermelada de Tomate Verde con Limon

Salsa Verde with Avocado and Queso Fresco

salsa verde or tomatillo salsa
Print Recipe
5 from 4 votes

Salsa Verde with Avocado and Queso Fresco

Salsa Verde with Avocado and Queso Fresco recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, corn tortillas, feta, garlic, queso fresco, Salsa, salsa verde, serrano chiles, tomatillos, tortilla chips
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 lb tomatillos husks removed and rinsed
  • 1 garlic clove
  • 1 or 2 chiles serranos can adjust for desired spiciness level
  • 1/2 cup cilantro leaves
  • 2 tbsp white onion roughly chopped
  • 1 1/2 tsp kosher or sea salt or to taste
  • 1/2 lb queso fresco diced or can use farmer’s cheese or mild feta instead
  • 1 ripe Mexican avocado halved, pitted and sliced or cut into chunks
  • Warm corn tortillas or tortilla chips

Instructions

  • Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
  • Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
  • Serve in a bowl or molcajete, along with the queso fresco and avocado slices. Offer warm corn tortillas or tortilla chips on the side.
  • This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.

Notes

Salsa Verde con Aguacate y Queso Fresco

Chunky Guacamole

chunky guacamole
Print Recipe
4.5 from 8 votes

Chunky Guacamole

Chunky Guacamole recipe from Pati's Mexican Table Season 1, Episode 2 “Foods of the Mexican Revolution"
Prep Time10 mins
Total Time10 mins
Course: Antojos, Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, guacamole, jalapeno, onion, pati's mexican table, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted and pulp cut into chunks or roughly mashed
  • 3 tbsp white onion finely chopped
  • 1 chile serrano or jalapeño or to taste, minced (seeding is optional)
  • 2 tbsp cilantro leaves roughly chopped
  • 3 tbsp fresh squeezed lime juice
  • 1 tsp salt more or less to taste

Instructions

  • Mix all the ingredients in a bowl and serve!

Notes

Guacamole en Trozos

Guajillo Chile Salsa

pati jinich guajillo chile salsa from pati's mexican table
Print Recipe
4.17 from 6 votes

Guajillo Chile Salsa

Guajillo Chile Salsa recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Sauce
Cuisine: Mexican
Keyword: cumin, garlic, guajillo chiles, onion, oregano, pati's mexican table, Salsa, Tomatoes, tortilla chips
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 3 guajillo chiles (about 1 ounce), stemmed and seeded
  • 1 pound roma tomatoes or about 4 or 5 tomatoes
  • 1 garlic clove peeled
  • 1/4 cup white onion roughly chopped
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon safflower or corn oil

Instructions

  • Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat. Be careful not to burn them or they will taste bitter.
  • Place toasted chiles, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through. Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt and puree until smooth. Strain the sauce.
  • Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce, careful because it will jump a bit, and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed. Once cooled down, the sauce may be refrigerated for a couple weeks.

Notes

Salsa de Chile Guajillo

Salsa Verde

salsa verde or tomatillo salsa
Print Recipe
4.58 from 7 votes

Salsa Verde

Salsa Verde recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, garlic, jalapeno, pati's mexican table, salsa verde, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 pounds green tomatillos husks removed and rinsed
  • 2 cloves garlic
  • 2 serrano or jalapeño chiles or more to taste
  • 1 cup cilantro leaves and upper stems
  • 1/4 cup roughly chopped white onion
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 tablespoons safflower or corn oil

Instructions

  • Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.
  • Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.
  • In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.
  • Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

A Crazy Good Dip

It comes in handy to have a couple of lick-your-bowl-clean dips under your sleeve. That way when you know you are going to entertain a large crowd, or a small crowd of big eaters like the ones who live under my roof, you can whip up one of them fast while you figure out the rest of the meal.

This one has become a big hit at home. It combines ripe and mashed smooth avocado with a creamy and very tangy base of goat cheese. It is then beefed up with a generous amount of tasty crisp bacon bites and a judicious amount of jalapeño and shallots. On top of the dip you can drizzle a bit of rich sesame oil and sesame seeds. Continue reading “A Crazy Good Dip”

Ancho Chile Salsa (or Relish, or Pickle, or Viniagrette)!

This marinated salsa – more like a pickle or relish – is sweet, mildly spicy, and beguiling.

It is a very versatile salsa, too, as you can use it like a regular salsa and spoon it on top of any kind of antojito, like tacos, quesadillas, and even scoop it up with chips. It can also act as a luxurious relish for grilled meat, chicken or seafood, not to mention paninis, tortas or hamburgers. You can also use it as the surprising final touch on crostinis with a base of goat or fresh cheese, or cherry tomatoes… And these are just a few options.

I am so crazy about it, I can eat it like candy. I even said so below… (right after I showed you how to make it).

[embedyt] https://www.youtube.com/watch?v=8QoISBOvCmI[/embedyt]

Yet, one of my favorite ways to use it is as a chunky vinaigrette on top of your mozzarella and tomato salad or over a grilled romaine and red bell pepper salad that I dreamed up with this ancho chile salsa in mind.

That is how I used it on one of my PBS series episodes, where the video clip I just shared with you comes from and got a fabulous response. However, I realized after reading some of the messages like the ones below….

“watching for the 1st time & just caught the end of something that you were just finishing & took a bite out of. you said it was simple to make & will keep in the fridge forever. it looked like a mason jar with some kind of peppers in it. do you know what was in it? thanks, shelley”
“hi i’m asking for the recipe u had in a mason jar i think it was a salsa with chili, i wish i knew the name. Can u help me please, you had it in your show when you did bbq ribs with your sister visiting. thanks again, Cecilia”
“You made something on the Sunday, September 21st TV show that had long dried black peppers that you cut with scissors. You made this jam or salsa and put it in the refrigerator. You said you put it on everything. You keep it in your refrigerator with backup available. Please give me this recipe. Thank you, Crystal”
“Pati, What was in the jar that you made that you said you keep in the refrigerator and eat like candy from the girls just want to have fun episode. it was a pickled something can you tell me what that was? Adam”
“Hi Pati, i always enjoy watching your show. However i missed the first part of your ancho chile vinaigrette. Did u use dried chile or fresh chile. Thanks! Marj”
“Hola Paty Me gusta mucho su programa. En uno de sus programas dio la receta para hacer una conserva de chile ancho, se me pasaron los ingredientes, podria darme los ingredientes. Laura Peña”
“Hi Pati, I just watched your show – Girls Just Wanna Have Fun and you make what I thought was an Ancho Chile Relish. You said it is a staple that you keep in your icebox every day … in a ball jar! I have looked all over for the recipe – could you help me? Rita”
“Dear pati, The show with your girl friends that you made the ribs and the drinks out in your back yard was great. But you made a dressing with Chile’s that you used in the salad you made with I think was onions oil vinegar not to sure , but you and your sister tasted it out side your house you kept it in the fridge. In a jar. Can you give me the recipe it looked so tasty you cut the chile with scissors. Thank you in advance would appreciate a response. Thanks again. Have a great Mother’s day!!!! Judith”
“Pati, I just caught my first show of yours on PBS. Love your passion for great food and will be watching more shows as they air ! Just wondering if you have the recipe for the ancho chile sauce you made in the jar on your website somewhere ? Jim”
“Hola Pati I just watched your episode that featured the Chipotle Honey Ribs. I was intrigued by the Ancho Salsa that you made and kept in the refrigerator. I tried to find it in the recipe from the episode but couldn’t find it. Any way you can post the ingredients? Thanks Dan”
“I do not know if it’s called that but you used ancho chile cut up with a scissor and placed in a jar with other ingredients but I have not been able to find the recipe. You can eat it alone. I do want to try it. Thank you. Love your show Wanda Montanez”

…that the Ancho Chile Vinaigrette (or Salsa or Pickle) should have been a stand alone recipe. It deserves its very own post.

ancho chile

The main star of this salsa (or pickle, or vinaigrette, or relish…) is the ancho chile. A dreamy and spectacular ingredient in its own right.

Making it is so easy, simply stem and seed the anchos and cut them with a pair of scissors (that is why in some northern states versions of it are also called Salsa de Tijera).

ancho chiles cut into pieces

Then you add chopped white onion, garlic…

ancho chile pieces, onion and garlic

Vegetable oil…

adding oil to ancho chile salsa ingredients

Rice and white vinegar, brown sugar and salt…

adding sugar to ancho chile salsa

Mix it up, and let it do its thing… After 8 hours, you can store it in the refrigerator, and it will last as long as you have it there to finish it up (ok at least 6 months…)!

finished ancho chile salsa

I usually add everything to a glass jar; the same one I am going to store it in. I then shake it up, close it and place it in the refrigerator. I made it in this red casserole, just to show the steps… Whichever method you choose, I promise it will be worth your while.

 

ancho chile salsa
Print Recipe
4.75 from 4 votes

Ancho Chile Salsa (or Pickle)

This marinated salsa – more like a pickle or relish – is sweet, mildly spicy, and beguiling. It is a very versatile salsa, too, as you can use it like a regular salsa and spoon it on top of any kind of antojito, like tacos, quesadillas, and even scoop it up with chips. It can also act as a luxurious relish for grilled meat, chicken or seafood, not to mention paninis, tortas or hamburgers. You can also use it as the surprising final touch on crostinis with a base of goat or fresh cheese, or cherry tomatoes… And these are just a few options.
Prep Time5 mins
Cook Time8 hrs
Course: Sauce
Cuisine: Mexican
Keyword: ancho chiles, brown sugar, chile, garlic, onion, piloncillo, Recipe, Salsa, vinegar
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 6 to 8 ancho chiles rinsed, stemmed and seeded, about 3 ounces
  • 1/2 cup finely chopped white onion
  • 1 clove garlic finely chopped
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup distilled white vinegar
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons kosher or coarse sea salt or to taste
  • 2 teaspoons brown sugar or grated piloncillo or to taste

Instructions

  • Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.

Notes

Escabeche de Chile Ancho

Salsa Ranchera

Print Recipe
4.25 from 4 votes

Salsa Ranchera

Salsa Ranchera recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Sauce
Cuisine: Mexican
Keyword: chicken broth, garlic, jalapeno, onion, pati's mexican table, Salsa, serrano chiles, Tomatoes
Servings: 4 cups
Author: Pati Jinich

Ingredients

  • 2 pounds ripe Roma tomatoes
  • 3 tablespoons vegetable oil
  • 1/2 cup finely chopped white onion
  • 2 garlic cloves finely chopped
  • 1 or 2 jalapeño or serrano chiles chopped
  • 1 cup chicken broth or water or more if needed
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place the tomatoes under the broiler anywhere from 6 to 10 minutes, until completely charred and mushy. Alternatively, you can char them on a hot comal or skillet set over medium heat, or on a grill. Remove from heat and set aside to cool. Once cool enough to handle, chop, without discarding the juices or seeds.
  • In a large skillet or saucepan, heat the oil over medium heat. Once hot, add the onion, and cook stirring often until softened. Add the garlic and cook for less than a minute until fragrant and lightly browned, but don’t let it burn. Incorporate the chile (add 2 for a more spicy salsa), stir, and cook for a minute. Raise the heat to high. Add the tomatoes, with all of the seeds and juices, and cook for about 6 to 8 minutes.
  • Pour in the chicken broth and salt, stir, and cook for another 8 to 10 minutes. Add more broth if needed. The salsa should have a thick, yet still very wet, consistency.

Pico de Guac

pico de guacamole pati jinich
Print Recipe
5 from 5 votes

Pico de Guac

Pico de Guac recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: Avocado, celery, cilantro, cucumber, green apple, guacamole, jalapeno, lime, onion, Pico de Gallo, serrano chiles, tomatillos
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 cucumber peeled, seeded and diced (about 1 pound)
  • 4 tomatillos husked, thoroughly rinsed, diced (about 1/2 pound)
  • 1 tart green apple, such as Granny Smith rinsed, diced (about 1/2 pound)
  • 2 celery sticks thoroughly rinsed, cleaned off strings, thinly sliced
  • 1/2 cup diced red onion
  • 1 to 2 jalapeño or serrano chiles or to taste, seeding optional, minced
  • 1/2 cup chopped cilantro leaves and upper part of stems
  • 1/2 cup freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 2 teaspoons kosher or coarse sea salt or to taste
  • 3 ripe Mexican avocados halved, pitted, meat scooped out and diced

Instructions

  • In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.

Notes

Pico de Guacamole


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