8 Long green chiles, roasted, peeled, deviened and chopped
2 jalapeño chiles
5 onions, chopped
5 Medium tomatoes, chopped
1/4 cup chopped fresh cilantro leaves
juice of 2 limes
Salt to taste

Combine all ingredients; chill. Will keep at least two weeks in refrigerator. Serve with meats, chicken, hamburger,tacos, etc.

3/4 cup finely chopped tomatoes
1/3 cup finely chopped white onion
2 garlic cloves, minced
3 chopped Jalapeños or Serranos
1/4 cup minced cilantro
salt to taste
2 limes juice

Mix together the tomatoes, onions, garlic, chiles and cilantro;
add salt and lime juice. Set aside at room temperature to season for about 30 minutes.
If not all eaten the first day, cook for 20 minutes and use leftovers the next day.
Note: If used the next day, recipe is a good basic tomato sauce used for Huevos Rancheros or for seasoning shredded meat to be used for tacos, burritos, etc.

2 cloves garlic, peeled and chopped
2 lbs. (about 4 large) tomatoes, broiled
5 Serrano chiles, broiled
2 Tbs. Safflower oil
2 heaped Tbs. finely chopped white onion
1/2 tsp. (or to taste) sea salt

Put the garlic, unpeeled tomatoes, and fresh chiles in to the blender jar and blend to a slightly textured sauce.
Set aside.
Heat the oil in a heavy frying pan, add the onion and cook gently until translucent-about 3 minutes.
Add the blended ingredients and salt and cook over high,
scraping the bottom of the pan from time to time, until slightly reduced and thickened-about 8 minutes.
There will be flecks of brown in the sauce; that's OK, it means flavor and looks more interesting.

1 lb tomatillos
1 cup cold water
4 cloves garlic, chopped
1 small onion, chopped
2 Jalapeño or Serrano peppers, chopped
fresh cilantro
2 T. salad oil
2 tsp. salt
1 tsp. sugar
Remove outer husk from tomatillos.
Cook in 4 cups water for 10 minutes. Drain.
Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid.
Heat oil in saucepan and pour in sauce. Season with salt and sugar.
Lower heat and simmer 5 minutes. If too sour, add another tsp. sugar.

Variation: for a sauce with a "toasted" taste,
heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown
and the fruit is soft. Remove the husk and use the tomatillos.
Do not puree the sauce for a chunkier, salsa-type sauce.
Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas and Tostadas.

Guacamole

8 avocados  

4 tomatos chopped
2 onions chopped
fresh cilantro
1 garlic clove chopped
1 lime juice
jalapeño peppers (it deppends how hot you like)
2 tablespoons sour cream(optional)
salt

Mix all ingredients and.....that's all!!!!
serve it with tortillas chips as dip or sauce

SALSA DE CHILE ANCHO

8 CHILES ANCHOS, WASHED, SEEDED AND DEVEINED, ROASTED, DICED OR CUT INTO STRIPS
1 MEDIUM ONION, CHOPPED
4 GARLIC CLOVES,
½ CUP OLIVE OIL
½ CUP RED VINEGAR
3/4 CUP FETA CHEESE, CRUMBLED
1 TEASPOON CRUSHED OREGANO LEAVES SALT TO TASTE
Combine all ingredients in a bowl and marinate for 2 hours.

SALSA DE CHILE DE ARBOL

1/4 CUP OLIVE OIL
8 TO 12 CHILES DE ARBOL OR OTHER HOT DRIED RED CHILES, WASHED, SEEDED AND DEVEINED
2 TO 3 MEDIUM GARLIC CLOVES, PEELED AND ROASTED
½ MEDIUM WHITE ONION, PEELED AND QUARTERED
½ CUP GRAPEFRUIT JUICE OR WATER 1 TEASPOON SALT

Heat a heavy skiliet, add oil, and stir-fry the chiles. Transfer the chiles and oil to a molcajete or processor and grind. (If using a processor, be careful not to overbiend.)
Add garlic, onion and grapefruit juice and grind to blend.
Add salt to taste. This is a very hot salsa.

SALSA BORRACHA

6 CHILES PASILLAS, WASHED, SEEDED AND DEVEINED, LIGHTLY FRIED (SUBSTITUTE DRIED RED CHILES CALIFORNIA)
6 CHILES MULATOS, WASHED, SEEDED AND DEVEINED, LIGHTLY FRIED (SUBSTITUTE DRIED RED CHILES CALIFORNIA)
1½ TEASPOONS SALT, OR TO TASTE
2 MEDIUM WHITE ONIONS, PEELED AND CHOPPED, SAUTEED FOR 5 MINUTES IN 1/3 CUP OIL
2 MEDIUM WHITE ONIONS, PEELED AND CHOPPED (RAW)
3/4 CUP BEER, PULQUE, SPARKLING WINE OR 1 TABLESPOON TEQUILA, OR TO TASTE
2 TABLESPOONS OLIVE OIL
½ CUP FINELY CHOPPED WHITE ONION
½ CUP QUESO FRESCO CRUMBLED

Grind all ingredients except olive oil and 1/2 cup chopped onion in a food processor or blender and season to taste with salt (be careful not to overprocess.)
Add more liquor if desired. At the last moment before serving, stir in the oil and onion.

SALSA CON JUGO DE NARANJA

1/4 CUP OLIVE OIL OR VEGETABLE OIL
4 CHILES PASILLAS OR ANCHOS, OR DRIED RED CALIFORNIA OR MILD NEW MEXICAN CHILES, WASHED, SEEDED AND DEVEINED
2 MEDIUM GARLIC CLOVES, PEELED
1 TEASPOON SALT
3/4 CUP ORANGE JUICE

Heat oil in a heavy skillet Add chiles and stir-fry them. Place fried chiles, garlic, salt and orange juice in a processor and blend. I the salsa is too thick, add more orange juice Season to taste with salt.

SALSA DE CHILE SERRANO SECO

1 TEASPOON SALT OR TO TASTE
2 GARLIC CLOVES, PEELED
½ MEDIUM ONION, PEELED AND QUARTERED
7 TO 15 DRIED CHILES SERRANOS, WASHED AND DRIED, STEMMED, WHOLE, LIGHTLY ROASTED
2 LARGE TOMATOES, ROASTED
½ TO 2/3 CUP WATER, OR TO TASTE

Grind the salt, garlic and onion in a molcajete or processor, then add the chiles and ½ cup of the water and blend. Last, add the tomatoes, the remainder of the water and salt to taste.
This salsa has a smooth consistency.

SALSA DE JITOMATE CRUDA

4 MEDIUM TOMATOES, DICED
1 MEDIUM WHITE ONION, DICED
8 GREEN ONIONS, FINELY CHOPPED
12 SPRIGS CILANTRO, FINELY CHOPPED
3 TO 6 FRESH CHILES SERRANOS OR 2 JALAPEÑOS, MINCED
SALT TO TASTE
1/3 CUP GRAPEFRUIT OR LIME JUICE
1 MEDIUM AVOCADO, DICED
1 TEASPOON FRESH OREGANO, CRUMBLED
½ CUP CRUMBLED FRESH CILANTRO, CHOPPED

Combine all ingredients. If prepared ahead of time, combine all the ingredients except the avocado, which should be added just before serving.

SALSA DE TOMATE AL CHIPOTLE

1 TEASPOON SALT OR TO TASTE
2 GARLIC CLOVES, PEELED
4 TO 6 CHILES CHIPOTLES OR MORITAS, ROASTED, SEEDED AND DEVEINED IF DESIRED SOAKED IN HOT WATER 10 MINUTES OR 2 CANNED PICKLED CHILES CHIPOTLES
1½ CUPS TOMATILLOS, HUSKED AND BOILED IN WATER
½ MEDIUM WHITE ONION, COOKED WITH TOMATILLOS
10 CILANTRO SPRIGS
1/3 MEDIUM WHITE ONION, CHOPPED
1/3 TO ½ CUP WATER
3/4 CUP FRESH CILANTRO, CHOPPED

If you are using the classic stone mortar, grind salt and garlic first before adding other ingredients so that their flavors will permeate all the other ingredients.
If you are using a food processor, you can still add the ingredients in this order; but it is extremely important to pulse as quickly as possible when blending so that ingredients will retain a coarse, chunky texture.
Garnish with cilantro.

SALSA DE ALBAÑILES

1 MEDIUM, ONION, PEELED AND QUARTERED
2 SMALL GARLIC CLOVES, PEELED
1 ½ TEASPOONS SALT OR TO TASTE
8 SPRIGS FRESH CILANTRO, CHOPPED
12 FRESH CHILES SERRANOS OR 6 JALAPEÑOS, STEMMED AND ROASTED WHOLE
1 ½ CUPS TOMATILLOS, HUSKED, ROASTED OR BOILED IN WATER
½ TO ½ CUP WATER
1 PINCH SUGAR
1 TEASPOON SALT OR TO TASTE
1 CUP FRESH CILANTRO, MINCED
3/4 CUP WHITE ONION, PEELED AND MINCED

Add onion, garlic and salt to a mortar or food processor. If using a mortar, grind well. If using a processor, pulse once very quickly.
It is very important not to overprocess or the texture of the salsa will suffer. Add cilantro and pulse again, very quickly. Add chiles, tomatillos and water and pulse again. Season to taste.
Garnish with chopped cilantro and onion.
To prepare without a mortar or processor; mince all ingredients extremely finely and combine.

The fresh, piquant sauce called a salsa can be served as thick or thin as you wish (thin with beer, broth, tequila, or water).
Try it with shish-ke-babs, poached fish, pasta, cold shrimp, beans, barbequed or grilled pork chops, chicken, or meats.
Whisk salsa into cream for a piquant sauce for crepes or omelets.
Spoon salsa onto an open faced melted cheese sandwich (with an additional bottom layer of refried beans). And of course, serve it with any selection of Mexican ANTOJITOS.