Salsas: Green and Red

A few salsa recipes worth trying. 

Salsa Ranchera

Salsa served with chips to burritos to fish to huevos rancheros.    Its texture is a bit more course than a taco sauce. 
www.nytimes.com, March 16, 2010

1/2 ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
3/4 cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt.

1. In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.

2. In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.

3. Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

Yield: About 1 quart.

Note: For huevos rancheros, place two fried tortillas on a large plate, top with 1/2 cup cooked black or pinto beans, two fried eggs, hot salsa and grated Cotija cheese. Salsa can also be served with steak, roast pork or chicken.

Salsa Verde
Salsa Verde has a tangy, spicey flavored with a bit of smokiness from roasting the ingredients.  I like mixing it with Avocado to make Guacamole.    The tomatillos in Salsa Verde keep the Avocado bright green so extra lemon or lime juice is unnecessary.
www.nytimes.com, March 16, 2010

3 tablespoons vegetable oil
2 pounds tomatillos, papery husks removed, cut in half
8 to 12 serrano chilies (depending on heat tolerance)
1/2 onion, peeled
1 tablespoon Agave syrup or cane sugar.
1 garlic clove
6 whole sprigs cilantro, stems included
1 tsp roasted cumin seeds (optional)
Juice from 1/2 Lime
Salt.

1. In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

2. Add cilantro and Agave syrup, and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

Yield: About 2 cups.

Salsa Roja

Classic red Salsa with nice depth and spice from the Chiles de Arbol and cinnamon.
www.nytimes.com, March 16, 2010

2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)
3 tablespoons vegetable oil
6 to 8 dried chiles de árbol
1 small onion, sliced
1 garlic clove
6 cloves
1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice
Salt.

1. To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.

2. In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.

Yield: about 3 cups.

Note: You can simmer poached chicken in the salsa or serve it separately with steak or roast pork.