Spicy Shrimp Quesadillas</h1> <article> <h1>Spicy Shrimp Quesadillas</h1> <p>Wed, 21 Sep 2011 02:56:30 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/SpicyShrimpQuesadillas_69D7/TacosCamaronEnchiladosBlog.jpg"></a> </p> <p><strong>Ingredients:</strong></p> <ul> <li>4 Corn Tortillas </li> <li>1 1/2 cup small shrimp, peeled and deveined </li> <li>4 Chile de Arbol, minced </li> <li>1 cup shredded Monterrey Jack cheese </li> <li>1 Tablespoon minced Garlic </li> <li>2 Tablespoons butter </li> <li>1 16 oz Salsero Foods Red Salsa </li> </ul> <p><strong>Directions:</strong></p> <p>Mince the garlic and the chile de Arbol</p> <p>Heat butter in skillet on medium high. Cook chile for 2 minutes and then add the garlic and cook for 2 minutes.</p> <p>Add shrimp and stir for 1 minute. Add 3/4 cup of Salsero Foods Red Salsa and cook for 2 minutes.</p> <p>On a separate skillet make 4 quesadillas with the corn tortillas and the shredded cheese, lightly brushing each side with butter.</p> <p>Fill the quesadillas with the shrimp</p> </article> <article> <h1>Turkey and Cheese Enchiladas</h1> <p>Wed, 21 Sep 2011 02:56:10 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/TurkeyandCheeseEnchiladas_14018/DSC04090.jpg"></a> </p> <p><strong></strong></p> <p>Since we just passed Thanksgiving, I thought about this recipe to help take care of the leftovers ;), but you can fill them with chicken, shredded beef, etc.</p> <p><strong>Ingredients:</strong></p> <p><em>For the enchilada sauce:</em></p> <ul> <li>1 16 oz. Jar Salsero Foods Red Salsa </li> <li>4 Dried California Chiles </li> <li>2 Medium Dried Ancho or Pasilla Chile (or 1 large chile) </li> <li>1/4 cup chopped onion </li> <li>1 clove minced garlic </li> <li>1 pinch ground cinnamon </li> <li>2 tablespoons canola oil </li> <li>1/2 teaspoon salt (or add to taste) </li> </ul> <p><em>For the enchiladas:</em></p> <ul> <li>8-10 corn tortillas </li> <li>1 lb grated Cheese (your choice Oaxaca, Chihuahua, Manchego, Monterrey Jack, Mozzarella for the lower fat version) </li> <li>1 lb shredded turkey (from Thanksgiving leftovers) </li> <li>1/4-1/3 cup finely chopped yellow onion (optional) </li> </ul> <p>Note: Cheese and turkey can vary depending on how filled you want the enchiladas </p> <p><strong>Preparation:</strong></p> <p><em>Preparing the enchilada sauce:</em></p> <p>In a medium-sized pot, boil water and put the chiles until soft (around 10-15 minutes). Take chiles out and remove seeds and stems. Keep the chili water for later use.</p> <p>Put in the blender the Red Salsa, chiles, salt and cinnamon. Add about 1 1/2 cup (or 1 cup if you want a thicker sauce) of the chili water. </p> <p>On a medium pot, heat the oil and cook onion and then add the garlic. Pour the salsa from the blender and more salt to taste if desired. Heat the sauce for 5 minutes.</p> <p><em>Preparing the enchiladas:</em></p> <p>Heat the vegetable oil in a frying pan on medium heat. </p> <p>You will need some tongs and a plate or tray to assemble your enchiladas. </p> <p>Using tongs, dip a corn tortilla into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly. The quicker you do it the less oily the tortilla will get. Put the tortillas on a plate to cool one minute.</p> <p>Add a handful of the grated cheese, shredded turkey and sprinkle some onion (optional) down the center of one tortilla and roll it. </p> <p>Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end. Tuck and roll the tortilla and move it to an oven proof dish. </p> <p>Pour the enchilada sauce over the top and let plenty of sauce run down the sides.</p> <p>Sprinkle more cheese and onion (optional) on top in the desired amount.</p> <p>Preheat the oven to 400 degrees and place your enchiladas in the oven. Heat the cheese enchiladas until they look somewhat flat and the sauce is bubbling. This will probably take 15 minutes or more.</p> </article> <article> <h1>Sopes en Salsa Roja</h1> <p>Wed, 21 Sep 2011 02:55:44 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/Sopes_F92E/Sopes.jpg"></a> </p> <p>Sopes are like smaller and thicker corn tortillas. In many cases you’ll find them deep-fried, I prefer them cooked over the skillet or comal like a corn tortilla would. I personally like to add shredded cheese (Monterrey Jack) to the dough so when you cut it open you’ll get melting cheese</p> <p>Sopes are filled with picadillo, beans, chicharrones, shredded beef, just about anything you can find in the fridge. Here I’ll do the panela con rajas (panela cheese and grilled green chiles) and picadillo.</p> <p> </p> <p><strong>Ingredients:</strong></p> <p>For the sopes </p> <ul> <li>1 1/2 cups of instant corn masa flour </li> <li>1 1/4 cups water </li> <li>1/4 teaspoon salt </li> <li>8 heaped tablespoons of shredded Monterrey cheese </li> </ul> <p>For the Picadillo</p> <ul> <li>1 lb. lean ground beef </li> <li>2 large russet potatoes, peeled and diced into 1/2" cubes </li> <li>1/2 cup yellow onion, diced fine (1/4" or less) </li> <li>1/2 cup green chile, diced fine (1/4" or less) </li> <li>1 tablespoon fresh garlic, minced fine </li> <li>1 tablespoon olive oil </li> <li>1 teaspoon salt </li> <li>1 teaspoon coarse ground black pepper </li> <li>1 teaspoon ground cumin </li> <li>2 large tomatoes, cored, peeled, and cut into 1/2" pieces </li> </ul> <p>For the Panela and Green Chiles</p> <ul> <li>2 Large Green Chiles </li> <li>1/2 lb Panela Cheese </li> </ul> <p> </p> <p><strong>Directions:</strong></p> <p><em>For the panela and green chiles</em></p> <p>Heat the skillet or comal to high. Grill the chiles until charred on all sides, 8 to 10 minutes. Place the grilled peppers in a plastic bag and let sit for 15 minutes. Then peel, halve, stem and seed and slice them.</p> <p>Cut the panela cheese into slices of 1/2 inch wide and 2 1/2 long</p> <p><em>For the picadillo</em></p> <p>Heat a large skillet and, when hot, add the olive oil. Add the ground beef, crumbling as you put it in the skillet. When lightly browned, add the onions, green chile, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for 5 minutes. Remove from the heat, put into a bowl </p> <p><em>For the sopes</em></p> <p>Combine the corn masa flour with the water and salt. Mix thoroughly for about 4 minutes to form a soft dough. If dough feels dry, add more water (one tablespoon at a time)</p> <p>Divide dough into 8 equal balls and cover with a damp cloth to keep dough moist while preparing the fillings.</p> <p>Open each dough ball and fill it with a tablespoon of shredded cheese and close it back. Take 1 of the balls and press out gently in a lined tortilla press or by hand to a disk about 3 1/2 inches – it will be thicker than a tortilla, about 1/4-inch. Place carefully on the comal and cook over medium to low heat until the underside is opaque and speckled with brown, about 2 minutes. Turn the sope over and cook on the second side for a further 2 minutes. Remove from the comal and immediately (although you may burn your fingers a little) pinch up the dough around the periphery of the sope, return it to the comal, and cook briefly until the dough is firm and cooked through, about 2 minutes more. Continue with the rest of the balls.</p> <p>Cut 4 sopes half way and then fill with picadillo. </p> <p>Cut 4 sopes half way and fill with panela cheese and green chile</p> <p>Heat Salsero Foods Red Salsa on a sauce pan. </p> <p>Serve the sopes on a plate and pour some Red Salsa on top. </p> </article> <article> <h1>Sonoran Red Chile Enchiladas</h1> <p>Wed, 21 Sep 2011 02:55:05 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/SonoranRedChileEnchiladas_91E9/RedChileEnchiladas.jpg"></a> </p> <p><strong>Ingredients:</strong></p> <p>2 cups Red chili sauce (recipe follows) <br />9 corn tortillas (for recipe for homemade tortillas follow <a href="http://www.myhomecooking.net/mexican-food-recipes/corn-tortilla-recipe.htm" target="_blank">this link</a>) <br />1 1/2 cups grated Cheese (Monterrey Jack, Colby, Mozarella for lower fat) <br />1 small Onion, chopped <br />4 Green Onions, chopped</p> <p><strong>Preparation for Enchiladas</strong></p> <p>Take the tortilla and dip it in hot oil and then dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Top with green onion and cheese.</p> <p><strong>Red Chili Sauce</strong></p> <li>8 dried red chile pods (you can use New Mexico or Guajillo chiles as alternatives) </li> <li>1/4 cup tomato sauce </li> <li>1/4 cup water </li> <li>4 garlic cloves </li> <li>1 teaspoon canola oil </li> <li>Salt </li> <li>Pinch oregano <p> </p> <p>Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chiles, tomato sauce and garlic in a blender with 1/4 cup water and puree until smooth. Add more water as needed to get a medium consistency. In a sauce pan at medium heat add oil, pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. </p> <p></p> </li> </article> <article> <h1>Red Lentil Soup</h1> <p>Wed, 21 Sep 2011 02:54:31 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/RedLentilSoup_14768/redLentilSoup.jpg"></a> </p> <p><strong>Ingredients</strong></p> <ul> <li>1 cup red lentils </li> <li>3 cups water </li> <li>1/2 small serrano chili, chopped </li> <li>1/2 small onion, chopped </li> <li>1/2 small tomato, chopped </li> <li>pinch dry oregano </li> <li>3 teaspoons chopped cilantro </li> <li>1 tablespoon clarified butter (you can use canola oil) </li> <li>salt to taste </li> </ul> <p> </p> <p><strong>Preparation</strong></p> <p>On a sauce pan put the lentils and 2 cups water with 1 heaped teaspoon salt on medium heat and let it cook for 20-25 minutes or until the lentils are soft. </p> <p>Put the butter (or oil) in a sauce pan on medium heat. Add the chili and stir for 2 minutes. Add the onion and stir for 2 minutes and then add the tomato and stir until cooked. </p> <p>Add the cooked lentils and add the oregano and more salt to taste and more water if needed. Let it cook for 10 minutes on medium heat and then add the cilantro.</p> </article> <article> <h1>Potato and Chorizo Quesadillas</h1> <p>Wed, 21 Sep 2011 02:53:52 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/PotatoandChorizoQuesadillas_8939/potatoChorizoQuesadilla.jpg"></a> </p> <p><strong>Ingredients</strong></p> <ul> <li>3 medium potatoes </li> <li>1/2 onion, chopped </li> <li>5 oz chorizo (beef, pork, soy – depending of your meat preference) </li> <li>1 lb. shredded cheese (Monterrey Jack, Mozzarella) </li> <li>3 tablespoons Canola Oil </li> <li>1 tablespoon Salt (add more to your taste if needed) </li> <li>Corn and/or Flour tortillas </li> </ul> <p> </p> <p><strong>Preparation</strong></p> <p>I usually cook the potatoes in the microwave to speed up the cooking. Cut the potatoes in small cubes (1/3 inch), put them in a big plate and cook them in the microwave oven for 7-8 minutes (it may be less or more depending on your microwave oven). The key is to be sure that the potatoes are cooked and soft.</p> <p>On a pan heat the oil on medium heat and caramelize the onion. Put the chorizo and cook for 6-8 minutes. </p> <p>Put the cooked potatoes on the pan (The potatoes will be pretty hot so use a towel to handle the plate), add salt to taste and stir so that the potatoes and cooked chorizo blend</p> <p>On a grill, do corn and flour cheese quesadillas. Then fill them with the potato and chorizo and you’re ready.</p> <p>You can add a little Red Salsa to spicy things up (like in the picture)</p> <p>Enjoy!</p> </article> <article> <h1>Chile Rellenos de Picadillo</h1> <p>Wed, 21 Sep 2011 02:53:10 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/ChileRellenos_EF80/ChileRellenoBlog.jpg"></a> </p> <p>Most Chile Relleno recipes are battered in egg and deep fried on a fresh chile. This version is a healthier and simpler version.</p> <p>Something to keep in mind is that you can fill this chiles not only with picadillo but with just about anything: shredded beef, tuna, cheese, potato and chorizo…. We’ll be revisiting chiles rellenos :)</p> <p><strong>Ingredients:</strong></p> <ul> <li>6 Large Dry Ancho chiles </li> <li>1 lb Picadillo </li> <li>6 Tablespoons Crema Fresca </li> <li>1 16 oz. Jar of Salsero Foods Red Salsa </li> <li>1/2 cup of Cotija cheese </li> </ul> <p>For the Picadillo</p> <ul> <li>1 lb. lean ground beef </li> <li>2 large russet potatoes, peeled and diced into 1/2" cubes </li> <li>1/2 cup yellow onion, diced fine (1/4" or less) </li> <li>1/2 cup green chile pepper, diced fine (1/4" or less) </li> <li>1 tablespoon fresh garlic, minced fine </li> <li>1 tablespoon olive oil </li> <li>1 teaspoon salt </li> <li>1 teaspoon coarse ground black pepper </li> <li>1 teaspoon ground cumin </li> <li>2 large tomatoes, cored, peeled, and cut into 1/2" pieces </li> </ul> <p><strong>Directions:</strong></p> <p>For the Picadillo</p> <p>Heat a large skillet and, when hot, add the olive oil. Add the ground beef, crumbling as you put it in the skillet. When lightly browned, add the onions, green chile, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for 5 minutes. Remove from the heat, put into a bowl </p> <p>For the Chiles Rellenos</p> <p>Boil water in a sauce pan and once boiling turn off the heat and put the dry chiles in the hot water and let them rest 15 minutes or until soft.</p> <p>Take out each of the chiles from the water, cut in the middle and take out the seeds. Fill the chiles with the picadillo.</p> <p>Put the Salsero Foods Red Salsa on a sauce pan and heat it until it’s warm</p> <p>Serve each over a small bed of crema fresca (1 tablespoon) and pour over the stuffed chile. Sprinkle 1 tablespoon of Cotija cheese.</p> </article> <article> <h1>Beef Patties with Red Salsa</h1> <p>Wed, 21 Sep 2011 02:52:32 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/BeefPattieswithRedSalsa_10937/BeefPattieBlog.jpg"></a> </p> <p>This is a very easy and tasty recipe. It can be done on beef, turkey, salmon, veggie burgers and it’s great for a quick low-carb meal.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 Beef patties </li> <li>1 Tomato, diced </li> <li>1 Jalapeño Chile, diced </li> <li>1/4 onion, diced </li> <li>1 tablespoon cilantro </li> <li>1 teaspoon Olive or Canola oil </li> <li>1 pinch of salt </li> <li>1 16 oz. jar of Salsero Foods Red Salsa </li> </ul> <p><strong>Directions:</strong></p> <p>Preheat skillet to medium heat and add the oil and cook the jalapeño for 2 minutes, then add the onion and cook for another 2 minutes and finally add the tomato and cook for 2 minutes. Add the salt and stir occasionally.</p> <p>Warm up Salsero Foods Red Salsa on a sauce pan</p> <p>Grill the beef patties and serve each on a place, pour Red Salsa and then top it with the cooked vegetables.</p> <p>Garnish with 1/2 tablespoon cilantro (not shown on picture) </p> </article> <article> <h1>Beef in Red Salsa</h1> <p>Wed, 21 Sep 2011 02:51:37 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/BeefinRedSalsa_740E/CarneEnSalsaRojaBlog.jpg"></a> </p> <p><strong>Ingredients:</strong></p> <ul> <li>2 lbs of Beef Tri-tip (or your choice of beef), cut in 1 inch cubes </li> <li>2 tablespoons Canola Oil </li> <li>1 tablespoon Corn Starch </li> <li>1 16 oz. Jar of Salsero Foods Red Salsa </li> <li>Salt (to taste) </li> </ul> <p>Garnish</p> <ul> <li>1 green onion, chopped </li> </ul> <p><strong>Directions:</strong></p> <p>On a skillet, heat oil in medium heat and then cook the beef and brown on all sides, about 8-10 minutes. Sprinkle lightly with salt.</p> <p>Once the meat is cooked pour 3/4 of the contents of the salsa. Keep stirring for 2-3 minutes.</p> <p>Pour the corn starch to get the salsa to thicken, and set the heat to low and let it simmer for 10 minutes. </p> <p>Garnish with green onion to taste.</p> </article> <article> <h1>Chipotle Aioli</h1> <p>Mon, 24 Jan 2011 23:28:02 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/ChipotleAioli_11F59/ChipotleAioli.jpg"></a> </p> <p>This is a tasty spicy Mayo I use with many dishes. From burgers, tortas and sandwiches to quesadillas filled with shrimp or scallops, to tuna salad. You’ll find it very handy to add a tasty spicy kick. Besides, you need to finish it within a week :)</p> <p><strong><font size="4">Ingredients</font></strong></p> <p>1 egg <br />1/2 teaspoon minced garlic <br />1 large Chipotle chile from can <br />1 teaspoon dijon mustard (regular yellow mustard is fine) <br />1 cup canola oil (or olive oil) <br />2 teaspoons fresh squeezed lemon juice <br />1 tablespoon vinegar (rice, white wine) <br />1/2 teaspon salt <br />1/2 teaspon pepper </p> <p> </p> <p><strong><font size="4">Preparation</font></strong></p> <p>1. Combine the egg, garlic, chipotle, lemon juice, vinegar and mustard in the container of a blender or food processor. <br />2. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens. The key is to pour the oil slowly.</p> <p>Refrigerate for up to 1 week</p> <p>Enjoy</p> <p>-r</p> </article> <article> <h1>Eggs In Roasted Salsa</h1> <p>Wed, 22 Dec 2010 16:55:35 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/EggsInRoastedSalsa_BE68/IMAG0152.jpg"></a> </p> <p>This is the breakfast I get to enjoy while at my in-laws for Christmas. Plain cooked beans and tortillas are the perfect companion for this breakfast.</p> <p><strong>Ingredients for the Roasted Salsa</strong></p> <li>2 Jalapenos Chiles, roasted and stemmed</li> <li>2 Tomatoes, roasted</li> <li>1/2 Onion, roasted</li> <li>Salt to taste</li> <p><strong>Ingredients for the eggs</strong></p> <li>5 eggs</li> <li>3 tablespoons canola oil</li> <p> </p> <p><strong>Preparation</strong></p> <p>Combine the chiles, tomatoes, onion and salt in a blender or food processor and blend. Pour on a pan and cook it for 5 minutes at medium heat</p> <p><a href="http://salserofoods.com/mediaRecipes/EggsInRoastedSalsa_BE68/IMAG0148.jpg"></a> </p> <p> </p> <p>Whisk the eggs on a bowl and put 1 teaspoon salt (or more to taste). On another pan at medium heat, put the oil at and start cooking the eggs</p> <p><a href="http://salserofoods.com/mediaRecipes/EggsInRoastedSalsa_BE68/IMAG0150.jpg"></a> </p> <p> </p> <p>When the eggs are almost ready (like in the picture above), start scrambling them and pour the salsa</p> <p> </p> <p><a href="http://salserofoods.com/mediaRecipes/EggsInRoastedSalsa_BE68/IMAG0151.jpg"></a> </p> <p>Stir for a minute or two depending how cooked you want the eggs. Serve with beans and tortillas</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p>Enjoy :)</p> </article> <article> <h1>Grilled Chicken With Poblano Serrano Mint and Macha Salsa</h1> <p>Thu, 10 Jun 2010 01:42:33 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/GrilledChickenWithPoblanoSerranoMintandM_13B7A/GrilledChickenWithPoblanoSerranoMintAndMachaSauces.jpg"><strong></strong></a><strong> </strong></p> </article> <article> <h1>Poblano and Cilantro Pesto</h1> <p>Wed, 12 May 2010 03:17:09 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/PoblanoandCilantroPesto_350/GrilledChickenQuesadillaWithPoblanoCilantroPesto.jpg"></a> </p> <p></p> <p>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!</p> <p><strong>Ingredients</strong></p> <ul> <li>2 Poblano Chiles, grilled, peeled and stemmed</li> <li>3 Serrano Chiles, grilled</li> <li>1/3 cup almonds</li> <li>1 Cup fresh cilantro leaves </li> <li>Olive Oil (canola oil is fine too)</li> <li>3 teaspoons kosher salt</li> <li>1 clove garlic, chopped</li> </ul> <p><strong>Preparation</strong></p> <p><em>For the grilled chiles:</em></p> <p>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. </p> <p>Brush serrano chiles with olive oil and grill until charred.</p> <p><em>For preparing the pesto:</em></p> <p>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.</p> <p>Take mixture into a bowl and serve.</p> </article> <article> <h1>Salsa Macha</h1> <p>Thu, 06 May 2010 02:34:09 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/SalsaMacha_138BE/salsaMacha.jpg"></a> </p> </article> <article> <h1>Chile de Arbol Salsa</h1> <p>Sat, 03 Apr 2010 13:09:09 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/ChiledeArbolSalsa_8E7C/Salsero1.jpg"></a> </p> <p><strong>This is the third of 3 salsas for a taco (fish tacos, carne asada and or grilled chicken tacos)</strong></p> <p><strong>Ingredients:</strong></p> <p>- 1 cup dried chile de arbol chiles, take stems out</p> <p>- 1 tomato, cubed</p> <p>- 1 small onion, chopped</p> <p>- 1 garlic clove</p> <p>- Salt to taste</p> <p> </p> <p><strong>Preparation:</strong></p> <p>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.)</p> <p>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.</p> <p>Add more water if you want to adjust thickness</p> </article> <article> <h1>Yoghurt Chipotle Sauce</h1> <p>Sat, 03 Apr 2010 12:56:26 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/YoghurtChipotleSauce_8BAD/Salsero1.jpg"></a> </p> <p><strong>This is the second of 3 salsas for a taco (fish tacos, carne asada and or grilled chicken tacos)</strong></p> <p>The original recipe uses Jocoque, which is <a href="http://en.wikipedia.org/wiki/Strained_yoghurt" target="_blank">Strained Yoghurt</a>, so Greek-Style Yoghurt is a perfect substitute.</p> <p><strong>Ingredients:</strong></p> <p>- 16 oz. Greek Style yoghurt</p> <p>- 4 oz. milk </p> <p>- 1 cucumber, seeded and finely chopped</p> <p>- 1 garlic, minced</p> <p>- 1 chipotle from a can of chipotle with adobo, chopped</p> <p>- Salt to taste</p> <p> </p> <p><strong>Preparation:</strong></p> <p>Place the chipotle chili, the milk and about 4 ounces of the yoghurt in a blender and blend until smooth.</p> <p>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.</p> </article> <article> <h1>Serrano-Cilantro-Avocado Salsa</h1> <p>Sat, 03 Apr 2010 12:30:28 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/SerranoCilantroAvocadoSalsa_7EDD/Salsero1.jpg"></a> </p> <p><strong>This is the first of 3 salsas for a taco (fish tacos, carne asada and or grilled chicken tacos)</strong></p> <p><strong>Ingredients:</strong></p> <p>- 1 Poblano pepper, grilled, peeled, seeded and chopped</p> <p>- 2-3 Serrano peppers, grilled and chopped</p> <p>- 1/2 onion, grilled and chopped </p> <p>- 2 ripe medium avocados, chopped</p> <p>- 1 cup chopped cilantro</p> <p>- 1 cup of water</p> <p>- Salt to taste</p> <p> </p> <p><strong>Preparation:</strong></p> <p>Place the ingredients in a blender and blend until smooth. Add more salt and water if you want to adjust consistency.</p> </article> </main></body></html>