Simple Salsas

We're back from Mexico. Been back for a week, actually, though I figured that since I spent my vacation blogging, I'd take a week off from writing about food. But I'm back with some more Mexican goodness.

Poblanos are proud of their food, and as Mrs. Culinarian and I talked to them we picked up on a certain frustration with regard to the American concept of Mexican cuisine. Chef Hernández in particular voiced exasperation at the Taco Bell-ification of the food he loved. "No es mexicano. Es Tex-Mex."

Purists do tend to fight losing battles, but still, it's not a complaint without merit. So I'll do my small part in the fight for culinary authenticity and impart the simple secrets of one of the basics: salsa.

Salsa roja and salsa verde, two simple sauces that form the base for a broad array of Mexican foods. The red is colored by tomatoes and flavored with chipotle chiles. The green is colored by tomatillos and flavored with serrano chiles.

The technique for preparing both is the same. Char all the ingredients on a comal (or skillet), grind them all together, and add salt. If you're going super authentic, use the molcajete (if you do, make sure the onion is well, well cooked, otherwise you'll have a tough time grinding it). If you want them done quickly, use a blender (though be sure to add a little water).

The salsa roja is sweet from the tomatoes and smokey-hot from the chipotle. The salsa verde is tart from the tomatillos with considerable kick from the serranos, but it's tempered (somewhat) by the addition of cilantro.

They're both pretty damn good with just a few chips and beer, but they're also integral to some other classic Mexican preparations that we'll get into later.

Recipe after the jump.

RECIPE

For salsa roja

6 roma tomatoes, halved
1/2 white onion, rough chopped
1 clove garlic
3-4 chipotle chiles
Salt

Set a comal, or large skillet, over medium-high heat (with no oil) and add the vegetables. Cook until all the veggies are well-charred and remove to a large bowl. Working in batches, grind the cooked veggies in a molcajete, or process in a blender (with a little bit of water) until smooth. Add salt to taste.

For salsa verde

15 small tomatillos, husked, cleaned, and halved
1/2 white onion, rough chopped
1 clove garlic
4-5 small serrano chiles
Fresh cilantro
Salt

Same process as the salsa roja: char the tomatillos, onion, garlic, and chiles on an un-oiled comal or skillet and transfer to a bowl. Grind in a molcajete or process in a blender (again, with water) with as much cilantro as you like (use stems and leaves). Add salt to taste.

Comments

[Ailis]

Thanks for this. FYI - this is the best guacamole recipe I have made so far. http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html