Take Mexico wherever you go: travel inspiration, recipes, and more • MexicoInMyPocket@gmail.com 🇲🇽 #MexicoInMyPocket

Three Salsas: Beetroot Habanero, Pepitas Green Tomatillo, & Chile Morita with Vinegar

Three Salsas: Beetroot Habanero, Pepitas Green Tomatillo, & Chile Morita with Vinegar

I wanted to make some different Mexican Salsas for my homemade beef barbacoa, we Mexicans know that the salsas are so important when eating tacos of any kind, the spicier the better and sometimes all at once! Just add it to your tacos with a bit of lime juice and sea salt and it's heaven.

Beetroot Habanero Salsa

Ingredients: 

  • 1 yellow habanero
  • 1/4 of raw peeled beetroot
  • 1 garlic clove
  • The juice of 1 lemon
  • 1 cup of greek yogurt
  • 1tbsp of olive oil
  • 2 tbsp of toasted sesame seeds
  • 1 tsp of kosher salt and black pepper

Place all the ingredients into a blender ( remover the habanero stem) mix it all really well until you get a smooth bright pink looking salsa, add a tbsp or more of water if necessary and mix again, you want a creamy consistency but not too stiff.

Serve with some more toasted sesame seeds on top to decorate, this can't be any more delicious and easy to make.

Pepitas Green Tomatillo Salsa

Ingredients:

  • 1 fresh jalapeño
  • 3green tomatillos
  • 1 garlic clove
  • 1/3 cup of pepitas
  • A handful of fresh cilantro with the stems
  • 2 tsp of lime juice
  • 1 tsp of kosher salt and black pepper
  • 1 cup of water

Cut your tomatillos in big chunks and peel your garlic, add a bit of canola oil or olive oil to a frying pan and heat it up, add your tomatillos and garlic keep stirring until slightly charred.

In your food processor place the cilantro, pepitas, jalapeño, lime juice, salt and pepper plus your charred tomatillos-garlic mixture and the water. Pulse a few times until you combine all the ingredients but you want a chunky looking salsa, serve with pepitas on top to decorate.

Chile Morita and Vinegar Salsa

Ingredients: 

  • 5-6 dried chiles Morita
  • 1 big vine tomato cut in big pieces
  • 1 garlic clove
  • 1 green tomatillo
  • 1/3 cup of apple cider vinegar
  • 3 tsp olive oil
  • 1 tsp kosher salt and black pepper

Heat your frying pan with the oil and once it is hot add your dried chillies. Toast them a bit and remove the pan. Set aside and reserve on for decoration. Add the tomato, garlic, and green tomatillo to your hot frying pan and let the ingredients get some color and soften up. Add your water and the toasted chile moritas and let the sauce simmer 20 minutes. Once it's ready, place the mixture on your blender with vinegar, salt, and pepper (be careful when blending hot mixtures...allow it to cool down a bit) Blend it really well until you get a smooth looking salsa. Serve with the remaining toasted chile Morita just chopped finely and sprinkled on top. 

Follow @HolaSus on Instagram // Read Susana's MIMP bio here

Mexican Rice & Crispy Eggs

Mexican Rice & Crispy Eggs

Poblano Strips "Rajas" with Cream

Poblano Strips "Rajas" with Cream