Category Archives: Uncategorized

Backyard barbecue season is here, so try giving your pico de gallo a new flavor by adding roasted chiles and tomatoes from the grill to the the salsa. This version of pico de gallo is one that I grew up with, as my mom, Nani, and Tata loved to add roasted anaheim peppers to theirContinue reading “Pico de Gallo Asada”

The blend of oranges, habañeros, roasted tomatoes, and morita chiles creates a spicy and citrusy taste to Salsa Roja and Naranja. It’s been difficult to post a new salsa with a busy school schedule, but I always need to have some type of salsa in my kitchen. This has been a new go-to creation forContinue reading “Salsa Roja y Naranja”

Salsa de Higo is a tribute to Southern Arizona incorporating ingredients that are native to the region with Quitobaquito Figs, chiltepíns, and mesquite salt from Tumacácori. The sweet and spicy flavors highlight the salsa, but the figs also create a unique texture to the dish. Salsa de Higo was a great addition to my tacosContinue reading “Salsa de Higo”

We are wrapping up 2023 with a quick look back at some of our most popular salsas of the past year. No. 5 – Salsa Monzón The chiltepíns and chile cascabel will hit you like thunder and lightning in Salsa Monzón, but just like a monsoon going through the desert you will be refreshed byContinue reading “Top Salsas of 2023”

Tejocotes are already an essential ingredient on Noche Buena for Ponche Navideño, so I had to make them the star for my new Salsa de Noche Buena. These fruits go great with the roasted green and red chiles (Christmas style if you’re from New Mexico) of fresnos and serraños to form a delicious chunky salsaContinue reading “Salsa de Noche Buena”

Salsa Persimón takes you from one extreme flavor to another, going from the sweetness of persimmon fruit to the late heat of habañeros in one bite. If you are unfamiliar with persimmons, they are a fruit that possess a sweet and citrusy taste. These fruit offer plenty of great health benefits with high fiber, VitaminsContinue reading “Salsa Persimón”

With Día de los Muertos coming up I wanted to make a salsa that paid tribute to my grandparents, Salsa en recuerdo de mi Nani y Tata, with ingredients that they grew in their backyard in Douglas, Arizona. Their backyard was so much fun and a place that all my cousins, aunts, uncles, my mom,Continue reading “Salsa en recuerdo de mi Nani y Tata”

For Día de los Muertos, I usually place pan de muerto, conchas, and empanadas de calabaza on my ofrenda. This year I wanted to add alegrías to the ofrenda, incorporating ingredients that represent the four regions of Mexico that my ancestors came from, as well as an ingredient from where all their family moved toContinue reading “Alegrías”

The chiltepíns and chile cascabel will hit you like thunder and lightning in Salsa Monzón, but just like a monsoon going through the desert you will be refreshed by the prickly pear fruit, xoconostle, and the scent of fresh epazote. I was inspired to make this salsa after seeing all the prickly pear cactus bearingContinue reading “Salsa Monzón”

Salsa Verano will get you in the mood for a summer barbecue with the smokey and roasted flavors from the chile chipotles, moritas, and charred tomatillos, but you’ll still feel the summer heat with addition of habañeros to the dish. I was surprised to realize that I had never previously made a salsa with aContinue reading “Salsa Verano”