This marinated salsa – more like a pickle or relish – is sweet, mildly spicy, and so beguiling I can eat it like candy. I am crazy about it! I say so below (the part about eating it like candy…) right after I show you how to make it.
It is a very versatile salsa, too, as you can use it like a regular salsa and spoon it on top of any kind of antojito, like tacos, quesadillas, and even scoop it up with chips. It can also act as a luxurious relish for grilled meat, chicken or seafood, not to mention paninis, tortas or hamburgers. You can also use it as the surprising final touch on crostinis with a base of goat or fresh cheese, or cherry tomatoes…And these are just a few options. Yet, one of my favorite ways to use it is as a chunky vinaigrette on top of your mozzarella and tomato salad or over a grilled romaine and red bell pepper salad that I dreamed up with this ancho chile salsa in mind.
Continue reading Ancho Chile Salsa (or Relish, or Pickle, or Viniagrette)!
Ancho Chile Salsa (or Relish, or Pickle, or Viniagrette)!
I am not one to carry a bottle of hot sauce in my bag wherever I go. I do have an uncle that proudly does. Wherever he travels, his Tabasco sauce eagerly jumps out of his bag and splashes its somewhat flavorless heat on whatever food it happens to come across. Yep, fancy restaurants too.
Most Mexicans are picky chile eaters. Since we have so many varieties, and such varied and distinct ways to use and prepare them, we can exquisitely discriminate how and what we pair them with. We love their different flavors, textures, fragrances and personalities. It is like considering different kinds of fruits. So my uncle is more an exception than the rule.
All this to say, without any excuse, that although I am not a hot sauce bottle kind of woman, I am a pickled Jalapeño kind of gal.
Continue reading Pickled Jalapeño Kind of Gal