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
I recently had the joy of picking up "The German Kitchen" by Christopher and Catherine Knuth and I have to say that I was pleasantly surprised. The book's tag line is "Traditional Recipes,...
Instructions to the Cook Bernard Glassman & Rick Fields Reviewed by Jim Berman Guilty! I judged a book by its cover. I was in between titles, waiting for Ivan Ramen and the new Rene...
Ever since my first day of culinary school over 15 years ago I had thought of a product like this. A comfortable and ROOMY knife bag that can hold all of my knives, gadgets and my laptop. Being a...
For quite a while the neighborhood bakery seemed to be dying out, just like the neighborhood butcher and other individually-owned businesses. Along with this unfortunate trend was the loss of the...
It’s hard to imagine Julia Childs as anything other than a famous chef and author—her persona just seems to radiate Kitchen-chic. Yet, the story of Julia finding herself is richer than you would...
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. ""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
- › Meyer Lemons Are In Season! 19 minutes ago
- › Technique 19 minutes ago
- › working with chickpeas? 25 minutes ago
- › Ginger 39 minutes ago
- › Pimpkin Seasoning 41 minutes ago
- › Cupcakes?? 51 minutes ago
- › too much glamour to the exec and not enough respect for guys on the... 1 hour, 1 minute ago
- › Le Creuset Knives 1 hour, 23 minutes ago
- › Bresse Chickens 1 hour, 54 minutes ago
- › Buttery Christmas Cookies 2 hours, 7 minutes ago
- › The German Kitchen: Traditional Recipes, Regional Favorites by Pete
- › Instructions to the Cook: A Zen Master's Lessons in Living a... by Jim Berman
- › ChefPak by Pepperedfig
- › The Brown Betty Cookbook by prtybrd
- › Dearie: The Remarkable Life of Julia Child by BenRias
- › The Book Of Yogurt by Pete
- › Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010]... by hwood
- › Sun Bread and Sticky Toffee: Date Desserts from Everywhere by Cami
- › The Professional Bakeshop by Jim Berman
- › Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife by Mark Hernen
- › A November Sunday in Torremolinos by ChrisBelgium
- › Orange Sherbet by Jim Berman
- › Malaga, a walk along tapa bars by ChrisBelgium
- › The First Timer's Guide to Roasting a... by Pete
- › A Brining We Shall Do by kaneohegirlinaz
- › Espresso + Gelato: The first in a series on... by Jim Berman
- › My Evening With Durangojo by kaneohegirlinaz
- › Polenta's Potential Predicated by ChefMannyDLM
- › Making Sauerkraut by Pete
- › Florida Lobster - Out of the kitchen and into... by eastshores