Author Archives: Andrew Cockrum

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 a la Mexicana is the way to go for those situations. ItContinue reading “Salsa a la Mexicana”

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 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”