Author Archives: Andrew Cockrum

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”

My Tío Tony (one of the best salsa cooks I know) recently recommended that I try to use roasted peaches in a salsa. Well, it just so happened that one of the more popular items at the Heirloom Farmers Market at Rillito Park were peaches. So this week’s Sunday Salsa is a new creation forContinue reading “Salsa Durazno Asado”

There are many different versions of Salsa Ranchera, but the main components are your usual roasted chiles, tomatoes, onion, and garlic. For my version, I wanted to add ingredients that reminded me of the word “ranchera.” The word “ranchera” typically refers to a genre of music that originated from ranches in Mexico. With my familyContinue reading “Salsa Ranchera”

Happy Fourth of July! Salsa Roja, Blanca, y Azul proudly represents American Independence Day colors, with the mixture of red bell peppers, jicima, and blueberries. The dish also has a spark like fireworks with a bit of tajín seasoning. The first bite of this chunky salsa (think of it like a pico de gallo) andContinue reading “Salsa Roja, Blanca, y Azul”

At first glance you will undoubtedly think it is guacamole. Take one bite of this creamy-spicy green mixture and you’ll understand why this is no guacamole. Salsa Crema Verde has a fluid texture with the combination of Mexican Crema and water to the freshness of a variety of other green ingredients. The flavors are plentifulContinue reading “Salsa Crema Verde”

It’s barbecue season! With today being Father’s Day and the Fourth of July approaching, why not add a salsa that also brings that smoky and fiery flavor? Salsa Ahumada translates to smoky sauce in English and is true to its name. The roasted tomatoes, onions, and garlic mixed in Mexican Crema with mesquite salt, epazote,Continue reading “Salsa Ahumada”

If you’re a fan of sweet and spicy mixtures, than Salsa Mango Habañero is right up your alley. The combination of mango and habañeros gives your taste buds a wide range of flavors. This was one of my early creations going back to when I lived in Texas. The salsa has gone through many variationsContinue reading “Salsa Mango Habañero”

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”