ABOUT THE RECIPE
INGREDIENTS
Salsa Roja
3 tablespoons (45 ml) oil of your choice, divided
¼ onion, peeled
1 garlic clove, peeled
2 red tomatoes, cut in half
2 tablespoons (15 g) peanuts or any nut of your preference
2 to 12 chiles de árbol (or any dry or smoked pepper, pepper flakes or chili powder)
salt & pepper to taste
Salsa Verde
2 green tomatillos (or red tomatoes if you
can’t find tomatillos)
1 garlic clove, peeled
¼ onion, peeled
1 jalapeño, serrano, or any green fresh pepper
1 avocado (optional), medium dice
a few leaves of cilantro
juice of 1 lime or lemon
salt & pepper to taste
Pico del Gallo
1 or 2 firm red tomatoes, small dice
¼ red onion, small dice
1 habanero pepper or any fresh pepper of your choice, finely minced
1 radish (optional), small dice
1 sweet mango, pineapple, peach, melon, or papaya (or any sweet tropical fruit), small dice
juice of 1 lime or lemon
1 small handful chopped cilantro
salt & pepper to taste
Corn Chips
6-10 corn tortillas, cut into triangles
1 quart (1 liter) vegetable oil
salt to taste
Tools
cutting board
sharp knife
citrus juicer
deep pot for frying
mixing bowls
frying pan
blender, molcajete, or food processor
slotted spoon
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Salsa Roja
Heat 1 tablespoon oil in a frying pan over high heat and add the onion, garlic, and tomatoes. Let fry for 5 minutes, then flip. Add the nuts and chilies and stir to combine. Set aside to cool slightly.
Place all the ingredients in a blender. While gradually adding in a thin stream of remaining oil, blend the salsa until it is creamy and bright orange. Season with salt & pepper to taste.
Salsa Verde
Place the same frying pan over high heat. Add the tomatillos, garlic, onion and peppers, frying for 5-6 minutes on each side or until deeply browned. Set aside to cool slightly.
In a blender, stone molcajete, or food processor, blend the onion, garlic, and peppers until roughly chopped. Add the tomatillos and blend until smooth and homogenous in color (add a splash of water if necessary to loosen the mixture). Add avocado, cilantro, lime juice, and salt to taste.
Pico de Gallo
Combine the tomato, onion, pepper, radish, and tropical fruit in a mixing bowl. Add lime juice, cilantro, and salt & pepper to taste.
Corn Chips
Heat the oil in a deep pot over high heat until it reaches 350 degrees F (or until a piece of tortilla immediately sizzles when dropped in the oil). Meanwhile, line a plate with a paper towel and set aside.
Carefully lay the tortilla pieces into the oil and cook, stirring occasionally, until golden brown, about 3 minutes.
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain. Season with salt.
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