Author Archives: Andrew Cockrum

It has always been a tradition in my family to eat tamales on Christmas Eve. The anticipation for tamales can be overwhelming as we wait for them to steam on the stove, so to help those cravings this year I created a Salsa Navideña as a family snack. Salsa Navideña is a mixture of cranberries,Continue reading “Salsa Navideña”

I received Pati Jinich’s new book, Treasures of the Mexican Table, for my birthday this year and wanted to try one of her many amazing recipes for this week’s Sunday Salsa. Pati’s recipe for Salsa de Chipotle y Cacahuate caught my eye with the incorporation of one of my favorite chiles as well as peanuts.Continue reading “Salsa de Chipotle y Cacahuate”

For my birthday I wanted to make a salsa that comprised my favorite chile as well as my favorite seasoning, so I decided to create a Mesquite Chiltepin Salsa. This salsa is very hot from the extremely spicy chiltepins, but also has a delicious smokey flavor from the roasted tomatoes, bell pepper, garlic, onions, asContinue reading “Mesquite Chiltepin Salsa”

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”