Ingredients:
(* adjust the amount of ingredients depending on how many people you're serving. These servings will do for 2-3)
Salsa #1 - salsa roja (red sauce):
2 medium tomatoes
2-3 fresh red chiles (in this case, I used half a rocoto, but you can use what ever is available)
1 tbsp minced onion
1 clove garlic, minced
Olive oil or vegetable oil
Salt to taste
Coriander leaf (cilantro) to finish
Method:
3 tbsps canned chilpotles (they're usually sold as chilpotles en adobo) or chilpotle paste
Pinch of cumin
Pinch of oregano
1 - 2 cloves garlic, minced
Squeeze of lime (or lemon) juice
Salt to taste
Sour cream/mayo (optional)
Method:
Handful of hot, dried chiles (chile de arbol are good), blitzed in the food processor
1 tbsp peanuts, or sunflower seeds, or sesame seeds, pounded in a mortar
2 cloves garlic
1/2 tsp salt
Plenty of olive oil
Method:
(* adjust the amount of ingredients depending on how many people you're serving. These servings will do for 2-3)
Salsa #1 - salsa roja (red sauce):
2 medium tomatoes
2-3 fresh red chiles (in this case, I used half a rocoto, but you can use what ever is available)
1 tbsp minced onion
1 clove garlic, minced
Olive oil or vegetable oil
Salt to taste
Coriander leaf (cilantro) to finish
Method:
- Place all the ingredients in a blender/food processor, and blend until smooth. Season to taste and add the coriander leaf.
3 tbsps canned chilpotles (they're usually sold as chilpotles en adobo) or chilpotle paste
Pinch of cumin
Pinch of oregano
1 - 2 cloves garlic, minced
Squeeze of lime (or lemon) juice
Salt to taste
Sour cream/mayo (optional)
Method:
- Place all the ingredients in a blender/food processor, and blend until smooth. Season to taste and add the sour cream/mayo if you wish.
Handful of hot, dried chiles (chile de arbol are good), blitzed in the food processor
1 tbsp peanuts, or sunflower seeds, or sesame seeds, pounded in a mortar
2 cloves garlic
1/2 tsp salt
Plenty of olive oil
Method:
- Heat the oil in a pan ( be generous) and add all the other ingredients. Warm through on medium for about 5 minutes, then remove and cool. Warming the oil allows the chiles to release their heat. You can keep this salsa for ages; in the fridge if you wish, because the heat develops over time.