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
Last edited: 4/6/11
- Mexican Food Recipes ChampurradoLast edited: 2/28/11
- Mexican Food Recipes Flour TortillasLast edited: 3/19/10
From start to finish, “Mastering Artisan Cheesemaking” teaches you how to become a cheese pro! Unlike many other books that simply provide recipes for cheese, author Gianaclis Caldwell writes to...
I enrolled with Escoffier Online several months ago after looking at two culinary schools (one at a community college), both of which were a 35 to 40 minute drive away. As someone working...
This book came unexpectedly across my desk and I must say it has been a wonderful volume to explore. Lots of books have appeared in recent times from food bloggers and this one fits into that...
Back in 2009 my wife and I took a trip to Paris and I thought it would be a lot of fun to go to the Le Cordon Bleu in Paris and take a one day bread making class. Le Cordon Blue Paris actually...
I attended J&W Culinary in Denver during the 2001-02 school year. While I was there I felt that the program was a very thorough and well-rounded program. The instructors were a pretty decent...
Red and Green Sauces for Mexican Foodpost #1 of 56/1/10 at 11:53amThread Starter
Gear mentioned in this thread:post #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. ""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
- › New tojiro shirogami gyuto tips? 4 minutes ago
- › Biased Instructor 32 minutes ago
- › 10% Kick back - REALLY??! 1 hour, 1 minute ago
- › What did you have for dinner? 1 hour, 46 minutes ago
- › Anybody done bitterballen? 2 hours, 51 minutes ago
- › Life Lessons from a Line Cook 3 hours, 42 minutes ago
- › How to Choose the best cake recipe for a 2 tier cake, 2 seperate... 3 hours, 58 minutes ago
- › Guess The Dish... 4 hours, 18 minutes ago
- › Sous vide in restaurant kitchens 6 hours, 9 minutes ago
- › The price of beef 6 hours, 30 minutes ago
- › Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale... by BenRias
- › Escoffier Online International Culinary Academy by Art Good
- › Tasty Express by Waynus
- › Le Cordon Bleu - Paris by Nicko
- › Johnson and Wales University - Denver CO by theloggg
- › A Taste of Aloha by kaneohegirlinaz
- › John Boos Blended Maple 25 Wide Kitchen Counter Top, 1-1/2 Thick,... by SandSquid
- › Johnson and Wales University - Providence, RI by ChefNickNack
- › L'École Culinaire Culinary Programs by SandSquid
- › Edge Pro Essential Set by Galley Swiller
- › Kitchen Facts & Fictional Living: Feeding... by Charles Martin
- › Kitchen Facts & Fictional Living: Feeding... by Charles Martin
- › Kitchen Facts & Fictional Living: ... by Charles Martin
- › The Malady That is the Modern Cooking Show by ChefMannyDLM
- › How To Title Your Discussion Thread by Nicko
- › Meyer Lemon Curd by kaneohegirlinaz
- › Dry Brining by phatch
- › How To Buy and Store Lobster by Nicko
- › How To Tell If A Lobster is Male or Female by Nicko
- › Making Creme Brulee by Pete