Regional Salsas

Madeleine Cocina
Reviews(1)
Regional Salsas
2
12
140
30

Description

This duo of salsas are perfect for just about any meal imaginable. The first salsa, cascabel chile salsa, is made of peppers, tomatoes, garlic, and salt for a simple and versatile sauce. The second, salsa borracha, is made with sauteed chiles and onions, beer, tomato, and salt for a bold flavor. Both of these recipes are super simple to make and it will be great to have on hand to accent everything from breakfast tacos to enchilladas.

Ingredients

3 chile pepper (cascabel)
2 tomatoes (ripe)
1 clove garlic
salt
water (if needed)
3 tomatoes (ripe, diced)
1/4 onions (diced)
2 chile pepper (serrano, diced, may substitute jalapenos)
1/2 cup beer
1 tablespoon oil
salt
queso fresco (cubed, may substitute feta cheese)

Directions

1Cascabel Chile Salsa
2Puree the chile peppers, tomatoes, garlic, and salt together in the blender. If too thick, add water.
3
4Salsa Borracha
5Heat the olive oil in a skillet and saute the chile pepper and onion together until the onion is transparent. Add half of the beer and cook for 1 minute.
6Stir in the tomato, salt, and the rest of the beer and let cook for 1-2 minutes, until it begins to boil..
7Remove from heat, place into a bowl, and sprinkle with cheese.
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NutritionView more

140Calories
Sodium26%DV620mg
Fat11%DV7g
Protein12%DV6g
Carbs4%DV12g
Fiber8%DV2g

PER SERVING *

Calories140Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1.5g8%
Trans Fat
Cholesterol10mg3%
Sodium620mg26%
Potassium490mg14%
Protein6g12%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.