The tangy Poblano Serrano Mint with the spicy and nutty flavor of the Macha salsa work together really nice in this recipe.
Ingredients for the Poblano Serrano and Mint Salsa
Combine the poblano chiles, serrano chiles, cilantro, vinegar, salt and garlic in a food processor or blender and process until smooth. With the motor running, drizzle in the oil and process until emulsified.
The recipe for the Salsa Macha is Here
Grill the chicken breasts to your taste and then serve it on a plate, and add both salsas on top side by side
You can have it with grilled vegetables or rice.
Enjoy
Chile pestos are great for grilled meats or quesadillas (here, you can see a grilled chicken quesadilla). They are very easy to prepare and the taste of the grilled chiles is great!
Ingredients
Preparation
For the grilled chiles:
Grill the Poblano peppers on the gas stove or grill and grill until charred on all sides (8 minutes aprox.). Place the grilled peppers in a plastic bag and let sit for 15 minutes. Then peel, halve, stem and seed them.
Brush serrano chiles with olive oil and grill until charred.
For preparing the pesto:
Combine the poblano chiles, serrano chiles, almonds, salt and garlic in a food processor or blender and process until smooth. With the motor running, drizzle in the oil and process until emulsified.
Take mixture into a bowl and serve.
Ingredients:
Preparation:
1. Toast chiles and peanuts on a comal, griddle or dry pan at medium heat. Be careful not to scorch them, since this results in a bitter taste.
2. Place the chiles, garlic, salt and peanuts in a blender or food processor and grind until the peanuts are coarsely crushed.
2. Slowly pour in the oil and continue grinding until it has been absorbed into the mixture. Taste and add more salt if desired.
This salsa blends great with grilled pork or poultry, or quesadillas. Makes 1 cup
This is the third of 3 salsas for a taco (fish tacos, carne asada and or grilled chicken tacos)
- 1 cup dried chile de arbol chiles, take stems out
- 1 tomato, cubed
- 1 small onion, chopped
- 1 garlic clove
- Salt to taste
Place the chiles in a pot with enough water to cover it and heat it. Once water boils, turn it off and let the chiles rest until smooth (10 minutes aprox.)
Grill onion and tomato and then place all the ingredients in a blender. Add 1/3 cup of the water used in boiling chiles. Blend until salsa is smooth.
Add more water if you want to adjust thickness
This is the second of 3 salsas for a taco (fish tacos, carne asada and or grilled chicken tacos)
The original recipe uses Jocoque, which is Strained Yoghurt, so Greek-Style Yoghurt is a perfect substitute.
- 16 oz. Greek Style yoghurt
- 4 oz. milk
- 1 cucumber, seeded and finely chopped
- 1 garlic, minced
- 1 chipotle from a can of chipotle with adobo, chopped
Place the chipotle chili, the milk and about 4 ounces of the yoghurt in a blender and blend until smooth.
Place the yoghurt, garlic and cucumber in a small bowl. Add the blended chili, salt to taste and mix until all ingredients are incorporated. Add more milk if you want to adjust consistency.