Author Archives: Andrew Cockrum

With a complexion as bright as the sun and a taste that refreshes you like a long vacation, this salsa was made for summer. Salsa Amarilla Fresca is not a hot salsa (but can be altered to challenge a July day in Tucson), but a dish that is full of fresh and healthy flavors. Originally,Continue reading “Salsa Amarilla Fresca”

There’s always going to be times when you need to make a basic salsa that isn’t too spicy or too sweet. Something that can go with just about any type of dish and that anyone can try at your party or gathering. Salsa Taquera is the way to go for those situations. It can alsoContinue reading “Salsa Taquera”

This is a new creation I made that came from a suggestion by my Tia Lupita to use nopales and habañeros together in a salsa. The two ingredients seem like an interesting combination, but actually compliment each other very well with the heat from habaneros and the freshness of the nopales. The heat may seemContinue reading “Salsa de Nopal y Habañero”

This salsa is a new personal favorite of mine as I’ve always wanted to do a combination of prickly pears and tomatillos. The blend of roasted tomatillos, sweetness of the prickly pear, and heat of arbols tasted perfect together. I had a lot of fun using this with a variety of dishes. I initially usedContinue reading “Salsa Tomatillo Morado”

This is a very simple chunky salsa, but the grilled pineapples steal the show. Pineapples already have a rich sweet taste, however when you grill them those flavors intensify. Grilled pineapple chunks are a delightful snack while waiting for a main course, but why not add them to a salsa? This is a take onContinue reading “Piña Asada Salsa”

This is a salsa made just for Easter (Pasqua in Spanish). The Easter season is full of bright and refreshing colors, so this salsa has wide arrange of colors mixed in to it. This dish is actually a combination of two different salsas. You start off with making a tomatillo salsa (featuring a hint ofContinue reading “Salsa Pascua”

This is a salsa I made in preparation for St. Patrick’s Day. The roasted jalapeños are not the only reason this salsa gives a quick kick. The white tequila sparks that kick even further. Cooking with alcohol may seem strange at first, but it can really add to the flavors of your food. I loveContinue reading “Salsa Tequila Verde”

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”

This salsa is named after my mom and was made for her as a Mother’s Day present. My mom’s favorite chile is Anaheim, which makes a lot of sense considering we always grew that pepper in our garden. Also how could you not give your mother flowers on Mother’s Day? So I decided to addContinue reading “Salsa a la Magdalena”