Description: Black Bean and Corn Salsa is just simply comfort food. I could just eat this by the spoonful. It’s practically a salad but works great on chicken and fish and by the scoopful with your favorite chip.
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
8 small green onions, chopped
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1 small green chile (from a can), chopped finely
Chop all your vegetables and let your corn thaw.
Combine all ingredients in a medium size bowl.
Mix well and refrigerate overnight to combine flavors.
Description: Just so many flavors abound here. The roasted tomatillo’s, the garlic, the avocado, I’m getting hungry just writing this description. Every once in awhile you just want something different then the usual salsas on your mexican food, this fits the bill. Sure, it takes a little longer to prepare, but definitely worth the wait.
1/2 pound of tomatillos, fresh
1 jalapeno, de-seeded
1/2 small white onion
2 cloves garlic, unpeeled
2 tablespoons cilantro
1 teaspoon salt
Preheat the broiler.
Remove husks and rinse tomatillos under warm water to remove stickiness.
Halve the onion and arrange on a broiler pan with tomatillos and garlic.
Broil vegetables 1 to 2 inches from heat turning once, until softened and slightly charred, about 10 minutes.
Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt.
Wearing gloves, discard seeds from jalepeno if desired and coarsely chop.
Add jalapeño to tomatillo mixture and puree until mixture is almost smooth.
Transfer mixuture to a bowl.
Halve and pit avocado and scoop flesh into tomatillo mixture.
With a fork mash avocado into mixture, leaving texture coarse.
Description: Sweet and delicious, Apricot Salsa is a favorite with kids. This goes great on fish and chicken and as a side for tortilla chips. It’s easy to make and something everyone can enjoy.
2/3 cup chopped fresh apricots or 1 pint canned apricots drained and chopped
1/2 cup chopped white onion
1/4 cup chopped apricot preserves
1 medium tomato, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon finely chopped ginger root
1/8 teaspoon cinnamon
Chop apricots (if using can drain of syrup first).
Combine all ingredients in a large mixing bowl and stir well.
Slowly add cinnamon to taste and mix.
You could add a some minced jalapeno to give this a kick. Make sure to wash and de-seed the jalapeno. I would add about 1/3 of a chopped jalapeno to start. Probably not recommended if you are serving to kids.
Description: Habanero chiles are one of the hottest chiles available. Mixed with the sweetness of the apple, that makes this an interesting assault on the taste buds. First the sweetness of the apple, the bitterness of the onion, lime juice and cilantro and then finally the last barrage of fire that comes from the habaneros. You won’t know what hit you, but you will want more. I guarantee it.
2 red delicious apples, diced
2 habanero peppers, washed and de-seeded
1/2 of a red onion
1 or 2 sprigs of fresh cilantro
1 teaspoon lime zest
1/4 cup of lime juice
Salt to taste
Dice the apples into fairly small pieces, coat in lime juice to stop browning.
Run the habaneros, onion, a little lime zest, and cilantro through the food processor, with lime juice.
Toss this with the apple pieces, and more lime juice to get the right consistency.
Salt to taste.
If you don’t have a food processor, try just cutting up the habaneros, lime zest, onion and cilantro very finely, or maybe try a blender on low.
Description: If you are looking for something interesting to spice up your chicken and fish dinners, then this Apple Black Bean Salsa might be just the trick. Your guests will praise you for originality and your family will thank you for spicing up that boring chicken dinner. Not a traditional salsa, I thought it unique enough to put the recipe on here. It really is great on both chicken and white fish. The kick in this salsa comes from the canned green chili peppers. But I think you will enjoy it just the same.
Lemon juice for dipping apple slices (maybe a cup)
2 to 3 red delicious apples, peeled, to make 2 cups diced apples
Description: The Ancho Chile is a form of dried poblano chile. Normally green and fairly mild, the poblano chile, when ripened turns red and becomes significantly hotter and more flavorful. Most ancho chiles are from the green poblano variety so will usually be mild, but the occasional spicy one comes along. This mild salsa would be great on eggs, tacos, perhaps even enchiladas (although I have not tried that, yet).
4 Ancho Chiles, dried
1 cup orange juice
2 red peppers, roasted and peeled
1 clove garlic
1 teaspoon Salt
Soak ancho chile peppers in hot water for 15 minutes.
Place ancho chile peppers, orange juice, bell peppers, garlic and salt in food processor and process for 2 minutes.
Serve over grilled chicken or fish, even eggs.
May be served with chips.
You could use a blender if you don’t have a food processor.
Description: Adobo is a sauce traditionally used to prepare and store food with as a preservative, prior to the use of refrigeration used mainly today. Chipotle peppers are a form of smoke dried Jalapeno peppers with a very particular flavor that I really like. So what does chipotle peppers have to do with this recipe? Well we are using the adobo sauce from canned chipotle peppers as a base for this salsa, which makes it very yummy! This salsa has a very subtle flavor to it, great on fish, and of course tortilla chips.
1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
2 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
2 tablespoons balsamic vinegar
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar.
Season to taste with salt, cover, and refrigerate at least 30 minutes.
You could add more or less of the adobo sauce to give or take away some kick. I sometimes even add in some minced chipotle peppers since I’ve already opened the can. This is pretty good on hamburgers too!
More than 140 varieties of peppers are grown in Mexico alone. Those that follow are most popular in the United States and used in most Mexican cooking recipes.
Bell Sweet Italian
100 – 500
500 – 1,000
1,000 – 1,500
Pasilla Poblano Ancho
1,500 – 2,500
2,500 – 5,000
Jalapeno Chipotle Guajillo
5,000 – 10,000
10,000 – 23,000
325,000 and up
Probably the most familiar pepper in the United States, the green and red bell peppers are squarish and fist-size. Green peppers turn red in the fall, becoming sweeter and milder, yet retaining their crisp, firm texture.
This chili looks and tastes very much like ordinary bell pepper but can be considerably more peppery at times. Tapered rather than square, it is firmer, less crisp, more waxy-looking. It turns a bright red and sweetens up in the fall. When dry, it assumes a flat, round shape and wrinkles up like a prune.
California green chilies (Anaheim)
Fresh, these peppers are 5 to 8 inches long, 1 1/2 to 2 inches wide, tapering to a point, usually a bright, shiny green. The flavor ranges from mild and sweet to moderate hot. To use fresh peppers, peel the skin from the chilies. When using fresh or canned, taste for hotness – they can vary greatly from pepper to pepper.
Look and taste much like the guajillo and guayon chiles.
Chile de Arbol
Also known as the “Cola de Rata”. Often dried, toasted, used to decorate Mexican dishes.
Made from jalapenos that have been dried and smoked. Sold both dried and canned in adobo, or a rich smoky dark reddids-brown sauce.
Fresno chili peppers
Bright green, changing to orange and red when fully matured. Fresno chilies have a conical shape – about 2 inches long and 1 inch in diameter at the stem end. They are often just labeled “hot chili peppers” when canned or bottled.
Smooth-skinne, brick or cranberry red chiles, a bit spicier than anchos and not as sweet. Because of their tangy brightness, they are often powdered over fruit or vegetables or added to stews and soups.
Jalapeno chili peppers
These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same – HOT! Canned and bottled peppers are sometimes labeled “hot peppers” with jalapeno as a subtitle. They are always available in sauce form as salsa jalapena, and pickled.
Deep brown, longer and more tapered than the ancho, more pungent also. Often replaces the ancho in recipes.
The true pasilla pepper is a long, thin pepper 7 to 12 inches long by 1 inch in diameter. Pasillas turn from dark green to dark brown as they mature.
Tiny, dried red bullets of fiery heat, adding a unique flavor to many dishes. Crumble the dried pod and add.
These heart-shaped chilies are purchased canned in the United States. The flesh is softer and a little sweeter than the common red bell pepper.
Dark green, about the size of a bell pepper but tapered at one end, can be mild or hot. Often used in “Chile Rellenos”
A small 1 ½” fresh HOT pepper. The smaller they are, the more kick they have. Most often used in Pico de Gallo. Dynamite -hot is an understatement for these tiny 1-inch peppers. When new on the vine, they are rich, waxy green, changing to orange and red as they mature. They also sold canned, pickled, or packed in oil. A great source of vitamin C.
Small, whole, red dried hot chilie peppers.
Labeled this way on the supermarket spice shelves, many small, tapered chilies about 1 to 2 inches long are sold dried, but there is no one varietal name that applies to all of them.
Yellow Chile peppers.
Many short conical-shaped yellow peppers with a waxy sheen go by this name-Santa Fe grande, caribe, banana pepper, Hungarian, Armenian way, floral gem, and gold spike. Probably most familiar are the canned pickled wax peppers. Their flavor ranges from medium-hot to hot.
To date these are the Hottest chili peppers know to man, HOT – HOT – HOT. Use extreme caution when using. Marble-shaped chili peppers, ranges in color from unripe green to full ripe red.