Salsas are the typical tomato sauce you can serve with any Mexican dish, it’s like your chutney for your samosa or the tzaziki for your falafel, etc. And in Mexico there are many types of salsas, hundreds!!! So for your previous Molletes recipe that I posted earlier this week, I have made two different types of salsa’s you can serve or enjoy with Totopos which is the spanish word for chips (like the nacho chips). Well I hope you enjoy them with something delicious and you can share what you created with these recipes :p
Pico de gallo
Serves for two
1 large tomatoes, diced
1/4 white onion, diced
1/3 of a jalapeño or serrano chili, minced (depending on how spicy you like it you can add more!
2 tbsp of cilantro, chopped
1/3 of lime (if you like it more lemony than you can add 1/2)
1/2 tsp salt
In a medium bowl, mix in the tomatoes, onions, chilies, cilantro and squeeze the lime in, season with salt. Stir everything until it’s evenly distributed. You can serve it fresh like it is or refrigerate for about 10 minutes so its nice and cold, (it gives it a fresco taste to it).
Serves for two
1 tbs of olive oil
1 large tomatoes, quartered
2 chile california, washed and remove the seeds (thats what makes it hot n’ spicy)
2 garlic cloves, cut in 4 slices
1 tsp of sesame seeds
2 tbsp of cilantro, diced
1 tomato, diced
In a frying pan heat the olive oil in a high heat and add your tomatoes, chili’s, sesame seeds, and garlic. Stir and roast until the the tomato skins get darkened on their sides (it’s even ok for them to burn black!), make sure the sesame beans don’t burn, those don’t taste so well burned. After everything has a nice roasted color add about 1/2 cup of water and boil till the water is almost absorbed. Turn off and let cool for about a minute. Meanwhile dice your tomato finely and your cilantro. Grind your cooked tomato & chili sauce in a food processor, or blender, until you see no large chunks of the chili’s skin (make sure you don’t puree too smoothly, something about the chunkiness gives this salsa a nice texture). Finally once it’s all nicely blended transfer to a bowl and mix in slowly the tomatoes and cilantro. Listo! You are ready to serve them with your favorite meal!
Serves for two
1/4 cup of oil (olive or vegetable…)
10 tortillas, cut in 8th’s
Heat half of the oil in a non-sick frying pan at a medium high heat, and distribute the slices of tortillas evenly, when you see them start to curl and get a golden color, flip them over with a fork, be aware of the flying sputtering oil, it might get you, if that is the case you can just lower the flame. Flip over again and stir to make sure every tortilla chip has become golden and crisp. Set a paper towel over a plate and remove totopos from oil and place over the paper towel to absorb excess oil. While they are still hot sprinkle some salt over them. Repeat until you are done with the rest of the tortilla chips. Make sure you don’t overload them or they wont cook properly. Bada bim bada boom and you should be done soon! Enjoy them with your freshly home made salsa