Should the sauces be made mild or with a little kick to them? For patrons. and does anyone know some great recipes for them?
Related Forum Threads
- Need authentic Mexican recipes for Pico de Gallo, Guac, Hot Sauce, & etc please. Last post on 6/19/09 at 10:08am in Recipes
- Traditional Mexican Food Last post on 10/7/07 at 7:47pm in Recipes
- Has anyone made the "Essential Chipotle Salsa" from Rick Bayless' Mexican Kitchen? Last post on 7/5/02 at 5:26am in Food & Cooking
- Mystery Mexican cookie! Last post on 9/13/10 at 10:12am in Recipes
- Mexican Salads Last post on 6/22/10 at 8:20pm in Food & Cooking
Mexican Food Recipes Guacamole
Edited on 4/6/11
- Mexican Food Recipes ChampurradoEdited on 2/28/11
- Mexican Food Recipes Flour TortillasEdited on 3/19/10
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have...
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
Red and Green Sauces for Mexican Foodpost #1 of 56/1/10 at 11:53amThread Starterpost #2 of 56/1/10 at 7:49pm
I am sure BDL has posted some sauces and I am not sure but El Chevito ( i miss him) may have posted some too. I don't have one written down and make a lot of cheat sauces anyway cause my wife is picky about peppers and chilis. I have to avoid bells, jalapenos, sneak in anaheims and and green chilis and just a pinch of habernero with tomatillo for a green sauce
Anyway, find someone who is a heat sissy and and make them taste till it's almost too hot for them. Match it green and red and then make a house fire (En Fuego) sauce.
I personally like a place that defaults a bit towards the hot side. However, just cause I like a little heat doesn't mean that my taste buds have been burned away or numbed (ok, a couple of times) BUT roast your tomatoes and peppers and treat your other spices as they should be, fresh chopped cilantro, ground star anise etc etc...I like flavor too."In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "post #3 of 56/1/10 at 9:27pm
Here's what I see happening:
If you make your salsas too hot, you'll lose the sissy audience. If you make your salsas too mild, you'll lose the macho audience.
If you make your salsas somewhere in the middle-ish, the sissies will come back for another try and either ask you if you can make it a little bit milder or will get used to the bit warmer. The machos will come back and will either ask you to make it a bit hotter or will use the bottle of hot sauce on the table to kick it up to their level.
There's a gazillion salsa recipes out there. Take a look at several AND THEN...
Create your own signature salsas. Fresh. Every day.
I like roasted salsas but they're just a start to the great stuff nowadays. Add something that NOBODY has done before.
Joepost #4 of 56/2/10 at 4:36am
Why would you want a salsa without a "Kick."
That's why they have Hot Sauce in a bottle.
That's like going to an Italian Restaurant if you don't like" garlic".
I don't try to cater to everyone, just the majority, the rest can kiss my a**.
There is no way you can satisfy everyone, and those that try always fail.
Most places spend too much time catering to special diets, Let them eat at home!
It's the majority that pays the bills, the rest just provide ammo for the food reporters.
Have a Habanero-Jalapeno Day!post #5 of 56/2/10 at 5:33am
Salsa Verde can be adjusted for heat real easy, and still get a nice tasting mind flavored sauce. Take Tomatillos, jalapenos, quartered onion and boil until tender, put in blender with a few garlic cloves and adjust the heat by dropping in one Jalapeno at a time, taste, add salt to the blender to bring all the flavors together, you could also add fresh lime juice and cilantro. I don't add lime or Cilantro unless the salsa is used for a chip and dip. If I'm using the Salas for meal Items like Carne asada tacos, I like serving the limes on the side, and the cilantro on top...................When you put everything in the blender, you may want to use the pulse setting so its not over blended, it all depends on how chunky you want your salsa. You can also roast the Tomatillos, jalapenos, onion, they just need to be tender.................................Hope this helps.................Chef BillyB
- Red and Green Sauces for Mexican Food
- Mexican Food Recipes Champurrado
- › What kitchen equipment or tools have you purchased lately? 51 seconds ago
- › Hi all from Blighty! 11 minutes ago
- › Party of 30: making it easy so I can spend time with guests? 19 minutes ago
- › Is it tacky or unprofessional to under frost cupcakes and then... 32 minutes ago
- › Ribeye Vacation 41 minutes ago
- › New User and Need Questions Answered Please 43 minutes ago
- › I think Inhate line cooking. 1 hour, 57 minutes ago
- › CARAMEL CONFUSION!!! 2 hours, 4 minutes ago
- › Food Dehydrator 2 hours, 8 minutes ago
- › Salad presentation ideas 2 hours, 15 minutes ago
- › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
- › Simple French Desserts by ColleenS
- › From a Southern Oven: The Savories, The Sweets by heath67013
- › Back of the House: The Secret Life of a Restaurant by Pete
- › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
- › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
- › Johnson and Wales University - Providence, RI by Flavorchef
- › The Elements of Dessert by BenRias
- › J.A. Henckels Twin Sharp Duo Knife Sharpener by Aaron McKeown
- › Edible Selby by Jim
- › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
- › Decorating with Edible Paper by Terricakelady
- › Fast Food Chinese by Jim
- › The 5 Facets of a Good Restaurant by Jim
- › How to, What To, When To Sear by Jim
- › Going Electronic in the Kitchen by Nicko
- › Pumpkin Pie Ice Cream by Jim
- › Time For Another Road Trip, California Here... by kaneohegirlinaz
- › Edamame-Ginger Frozen Custard by Jim
- › Maki Sushi For Dummies, Like ME!! by kaneohegirlinaz