Author Archives: Andrew Cockrum

I came across a plethora of amazing chiles at the Roasted Chile Festival last weekend at the Rillito Park Farmers Market, but I was most excited to find Corno di Toro chiles from SouthWinds Farm out of Benson being roasted by Red’s Roasters. Red’s was also roasting some mesmerizing New Mexico Hatch Green Chiles, soContinue reading “Hatch Corno di Toro Salsa”

Thai peppers are hot. Very hot. To put it in perspective, they’re on the same level of the Scoville Scale (heat measurement index) as the Sonoran region’s famous chiltepin peppers. So for this week’s Sunday Salsa I decided to integrate the Thai Peppers into a Thai Prickly Pear Salsa in hopes of taming their heat.Continue reading “Thai Prickly Pear Salsa”

In preparation for this year’s Día de la Independencia de México (Sept. 16) I wanted to try a new salsa recipe, Salsa Borracha, from Chef Margarita Carrillo Aaronte’s book Mexico: The Cookbook. Salsa Borracha is a unique dish that has many different variations, but Chef Margarita’s recipe is composed of pasilla chiles, onion, garlic, orangeContinue reading “Salsa Borracha”

One of my favorite memories from living in New Mexico, was going on morning runs along the Rio Grande during the fall while taking in the aroma of roasted chiles from nearby farms. It is one of the most pleasurable smells you will ever encounter, with the roasted chiles warming your heart both literally andContinue reading “New Mexican Salsa Macha”

Salsa Morada Morita uses majestic looking purple bell peppers, prickly pear fruit, and red onions (hence the name morada), while also offering a fiery taste with the inclusion of chile moritas. If you have never used chile moritas before, they are jalapeño peppers that have been dehydrated. They are similar to a chipotle pepper withContinue reading “Salsa Morada Morita”

Salsa Tomatillo is deliciously easy to make and compliments any type of dish, making it the perfect salsa to have with the new school year starting up this week. What makes it different from my Salsa Verde, is that this salsa is more liquid base. Rather than using roasted onions, bell peppers, and cilantro forContinue reading “Salsa Tomatillo”

After spending a lot of time by the ocean last week in San Diego, I was inspired to recreate one of my favorite versions of Pico de Gallo, Salsa del Mar. Salsa del Mar has the typical Pico de Gallo ingredients of tomatoes, cilantro, and chiles (I used the sweet and spicy güero peppers), butContinue reading “Salsa del Mar”

I came across manzano chiles for the first time this weekend while visiting my sister in San Diego. We were shopping at the Northgate Gonzalez Market in Chula Vista, where they have an incredible variety of chiles. The manzanos caught my eye with their bright orangish color. I couldn’t pass up the opportunity to useContinue reading “Chile Manzano Salsa”

After making Pebre from Chile last week, I wanted to make another salsa from a different part of the world. Plus, with the Olympics currently taking place what a great time it is to cook and celebrate new dishes from around the globe. So for this week’s Sunday Salsa I decided to try Piri PiriContinue reading “Piri Piri”

I recently came across the cookbook South American Grill by Rachael Lane during a visit to Barrio Books in Tucson. I was intrigued by all the South American recipes she had, especially her salsas, so I decided to try making Pebre. Pebre is a salsa from Chile, very reminiscent of a pico de gallo, withContinue reading “Pebre”