Author Archives: Andrew Cockrum

Blueberries are one of my favorite fruits to eat, so I have been wanting to integrate them into a salsa for quite awhile. I came up with a Blueberry Serrano Salsa that offers an abundance of sweet and spicy flavors. By themselves, blueberries are a delicious fruit, but they always taste even better when mixedContinue reading “Blueberry Serrano Salsa”

Cranberries, stuffing, and sweet potatoes are all fine side dishes on Thanksgiving, but what about a savory Salsa Macha de Calabaza to compliment your turkey? Salsa Macha de Calabaza combines roasted pumpkin seeds with a trio of dried chiles to create a side dish full of heat and nutty flavors. I always eat my turkeyContinue reading “Salsa Macha de Calabaza”

My version made with three guajillos, three árbols, three New Mexico reds, and a few chiltepins. Its not as spicy as you would think, as its balanced out nicely with cilantro, roasted onions, garlic, a red bell pepper, and ground cloves. This came about because I was out of salsa earlier in the week andContinue reading “Salsa Roja”

With Día de los Muertos coming up this week I wanted to make a salsa to commemorate this special day. Personally, this salsa also brought back some great memories of my grandparents that passed away a few years ago. Salsa para Día de los Muertos contains persimmons (pictured), habañeros, Zima Grape Tomatoes, as well asContinue reading “Salsa para Día de los Muertos”

Autumn is apple harvesting season, so why not incorporate this delicious fruit into a Roasted Apple Salsa? I was originally inspired by Chef Marcela Valladolid’s Roasted Tomatillo and Apple Salsa recipe to try using apples in a salsa. Chef Marcela’s recipe is very tasty with the combination of tomatillos, Granny Apples, jalapeños, and fresh cilantro.Continue reading “Roasted Apple Salsa”

The combination of apple cider vinegar and a hint of ground cloves puts you in a perfect autumn mood, but there’s no need to worry about a fall chill with the presence of Chiltepin Pima Bajo in Salsa Otoño. More than likely you’re probably wondering, what is a Chiltepin Pima Bajo? Well, they are aContinue reading “Salsa Otoño”

For those that aren’t familiar granada means pomegranate in Spanish. Pomegranates are one of my favorite fruits to eat, mainly because I grew up with several pomegranate trees in my backyard. They are also a very healthy food source full of antioxidants. Check out more of their health benefits here. My parents just brought meContinue reading “Salsa de Granada Roja”

When I decided to plant watermelons in my garden for the first time this year, in the back of my mind I knew I wanted to experiment with this fruit in a salsa. Now that the watermelons have grown to full size and after a rare chile discovery at the farmers market, I have aContinue reading “Salsa Sandia Aleppo”

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”