Hatch Corno di Toro Salsa

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 Prickly Pear 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”

Salsa Borracha

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”

Salsa Morada Morita

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”