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

Source: Hola Sus​​

This recipe was originally published on October 24, 2015 and has been modified and updated for our new website.

I wanted to make some different Mexican salsas for my homemade beef barbacoa. 


Salsas are so important when eating tacos of any kind. The spicier the better. 


Just add these salsas to your tacos with a bit of lime juice and sea salt. It's heaven.

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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

  • 1 tablespoon of olive oil

  • 2 tablespoons of toasted sesame seeds

  • 1 teaspoon of kosher salt and black pepper

Preparation

  1. Place all the ingredients into a blender (remove the habanero stem)
  2. Mix it all really well until you get a smooth bright pink looking salsa.
  3. Add a tablespoon or more of water if necessary and mix again (you want a creamy consistency but not too stiff).
  4. Serve with some more toasted sesame seeds on top to garnish.
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Pepitas Green Tomatillo Salsa

Ingredients

  • 1 fresh jalapeño

  • 3 green tomatillos

  • 1 garlic clove

  • 1/3 cup of pepitas

  • A handful of fresh cilantro with the stems

  • 2 teaspoons of lime juice

  • 1 teaspoon of kosher salt and black pepper

  • 1 cup of water

Preparation

  1. Cut your tomatillos in big chunks and peel your garlic.

  2. Add a bit of canola oil or olive oil to a frying pan and heat it up.

  3. Add your tomatillos and garlic keep stirring until slightly charred.

  4. In your food processor, place the cilantro, pepitas, jalapeño, lime juice, salt and pepper plus your charred tomatillos-garlic mixture and the water.

  5. Pulse a few times until you combine all the ingredients. Keep in mind, you want a chunky looking salsa.

  6. Serve with pepitas on top to garnish.

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Source: Hola Sus​​

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 teaspoons olive oil

  • 1 teaspoon kosher salt and black pepper

Preparation

  1. Heat your frying pan with the oil.

  2. Once it is hot, add your dried chiles.

  3. Toast the chiles and remove the pan. Set aside and reserve for garnishing.

  4. Add the tomato, garlic, and green tomatillo to your hot frying pan. Let the ingredients get some color and soften up.

  5. Add your water and the toasted chile Moritas

  6. Let the sauce simmer for 20 minutes.

  7. Set aside and allow the mixture to cool off.

  8. Once it's ready, place the mixture in your blender with vinegar, salt, and pepper (Note: Be careful when blending hot mixtures. Make sure that you allow it to cool down a bit first).

  9. Blend it really well until you get a smooth looking salsa.

  10. Serve with the remaining toasted chile Morita chopped finely and sprinkled on top. 





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About the Author

Susana Villasuso

Susana Villasuso is a chef, recipe developer, and mother from San Luis Potosi. She currently lives in London and focuses on developing Mexican recipes using fresh local ingredients with a simple approach.

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