Monday, September 27, 2010

Mexican Salsa

At Kumud's Mexican cooking class they made two salsas. First up was;
 Tomatillo Salsa con Aquacate
1 lb. tomatillos, husked and washed
2 cups of water
4 jalapeno and/or serrano peppers washed
1 small onion
1 clove garlic
1/4 cup cilantro chopped
1 tsp. salt
3 ripe avocados diced

Cook the tomatillos and peppers for 10 minutes in boiling water. Grind them with onion, garlic and salt in food processor (adding water as needed). Transfer to a serving bowl and add the avocados and cilantro.
Next was the;
 Salsa Macha
1/2 cup dried red chiles ( Chile di Arbol)
1 large clove garlic, peeled
1 tsp. salt
1/4 dry roasted peanuts
1/4 cup water
1/4 cup oil (safflower)

That's what the chile arbol look like in the bag when you buy them. Also pictured is the epazote used in the authentic tasting refried black beans.

 To prepare the salsa macha, toast the chiles in the heated oil in a pan until nicely roasted and fragrant.

Grind the chiles (with the oil), garlic, salt, and peanuts in a food processor until the ingredients are coarsely crushed. Slowly pour in the water and continue grinding until it's smooth.
If you don't use the water but add more oil, it will keep in the refrigerator a lot longer.
This stuff is amazing.
I finally found a tortilla press in one of our local mexican markets.
Laura Lopez rolled perfect balls of masa for the tortillas.
Then she pressed them and put them on the skillet.
If you are interested in any of Kumud's cooking classes, e-mail her at and she'll send out a notice when she's doing more classes

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