Salsas

Salsa chile de árbol is a spicy sauce that we first discovered in an Argentinian restaurant in Mexico. It has since become one of our favorites. It’s nice slathered on bread or served with tortilla chips, piled on top of a baked potato, rubbed on a hot ear of corn.   It’s also perfect alongside your …

Molcajete Salsa Verde (green salsa) is a tangy, bright salsa that is quite different from traditional tomato salsas. Making it using a molcajete, a traditional Central American mortar and pestle made from lava rock, imparts additional flavor and texture.  The green color (verde) of the salsa derives from the use of tomatillos rather than the …

Our roasted salsa made in a Mexican lava rock molcajete is a huge favorite in our home. It’s super simple to make, and serving the salsa in the molcajete bowl makes for an impressive presentation.   The roasting process adds a great depth of flavor and mild smokiness to the salsa as well. Don’t worry if …

We discovered Chimichurri Salsa Verde (or Chimichurri Sauce) when traveling in Buenos Aires, Argentina. This herbaceous sauce, which features parsley, cilantro, and oregano, is most frequently used as a flavor enhancer for grilled meats. You won’t get a famous grilled steak in Argentina without a dish of chimichurri sauce alongside it. However, this versatile sauce …

Charred Salsa Verde, or Green Salsa, combines roasted vegetables with fresh herbs and lime juice to create a sauce that adds depth and freshness to even the “heaviest” Mexican dishes. The base of the sauce is the humble tomatillo, a green fruit covered in a thin husk that must be removed before eating. The flavor …