Spicy orange salsa
– tomatillos
– chiles de árbol
– chile serrano
– chile guajillo
– vegetable oil
– onion
– garlic
– stale bolillo
– salt
Boil tomatillos, chile serrano. Fry onion and garlic. Fry bread and chiles de árbol. Soak 1 chile guajillo in warm water. Blend everything for 2 min, add salt to taste.
Salsa ranchera tatemada
– red tomatoes (Roma)
– jalapeños
– serranos
– onion
– garlic
– vegetable oil
– chicken bouillon powder
Roast tomatoes and chiles on a comal until blackened on all sides and cooked through. Clean, remove stems and seeds, and chop coarsely. Fry onions and garlic until soft. Add sliced chiles and tomatoes, cook for 8 min. Add 1 cup water and 1 tbsp bouillon powder, cook for 8 min. Blend coarsely with a stick blender, cook for 5 min, adding water as needed.
Mild green salsa
– tomatillos
– jalapeños
– vegetable oil
– onion
– garlic
– salt
Boil tomatillos and jalapeños. Remove stems, seeds, and ribs from jalapeños. Fry onion and garlic in oil. Add everything to blender; blend until smooth. Salt to taste.
I made this salsa not spicy bc my roommate doesn’t like spicy, but you can add some serrano chiles and make it as spicy as you like.
Financial_Savings31
These all look amazing. Saving all three—thank you OP!
ashfordbelle
I’d love to try making the spicy orange and the mild green ones. Do you have more specific quantities of ingredients and more detailed instructions?I don’t know enough to wing it.
4 Comments
the green one looks like itd go with everything
Left to right:
Spicy orange salsa
– tomatillos
– chiles de árbol
– chile serrano
– chile guajillo
– vegetable oil
– onion
– garlic
– stale bolillo
– salt
Boil tomatillos, chile serrano. Fry onion and garlic. Fry bread and chiles de árbol. Soak 1 chile guajillo in warm water. Blend everything for 2 min, add salt to taste.
Salsa ranchera tatemada
– red tomatoes (Roma)
– jalapeños
– serranos
– onion
– garlic
– vegetable oil
– chicken bouillon powder
Roast tomatoes and chiles on a comal until blackened on all sides and cooked through. Clean, remove stems and seeds, and chop coarsely. Fry onions and garlic until soft. Add sliced chiles and tomatoes, cook for 8 min. Add 1 cup water and 1 tbsp bouillon powder, cook for 8 min. Blend coarsely with a stick blender, cook for 5 min, adding water as needed.
Mild green salsa
– tomatillos
– jalapeños
– vegetable oil
– onion
– garlic
– salt
Boil tomatillos and jalapeños. Remove stems, seeds, and ribs from jalapeños. Fry onion and garlic in oil. Add everything to blender; blend until smooth. Salt to taste.
I made this salsa not spicy bc my roommate doesn’t like spicy, but you can add some serrano chiles and make it as spicy as you like.
These all look amazing. Saving all three—thank you OP!
I’d love to try making the spicy orange and the mild green ones. Do you have more specific quantities of ingredients and more detailed instructions?I don’t know enough to wing it.