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Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle…
Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle salsa is a little smoky, somewhat spicy (or downright spicy, if you wish), and totally irresistible.
This salsa is based on my go-to red salsa recipe, with the addition of smoky chipotle peppers. Chipotle peppers are vine-ripened jalapeños that are smoked and dried, so they offer great depth of flavor. For this recipe, we’ll use chipotle peppers in adobo sauce, so they’re ready to blend into the salsa.
This chipotle salsa requires only seven basic ingredients, and the end result tastes so fresh. You’ll need canned tomatoes, onion and garlic, fresh cilantro, jalapeño and chipotle peppers, and fresh lime.
This chipotle salsa is easy to make and comes together in about 10 minutes. Keep reading for a few more tips and the full recipe. I hope you love this one as much as I do.
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Inside: This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today! Spicy peanut salsa, …
Inside: This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today!
Spicy peanut salsa, or salsa de cachuate in Spanish, is one of the many different types of spicy salsas that Mexico is known for, like this salsa macha. Of course there are mild salsas also, and most can be made more mild depending on how many chilies you add. For example, this salsa verde can be made very spicy or quite mild depending on how many and what type of peppers you add.
This one, however, is going to be pretty spicy no matter what because of the addition of arbol chiles, which are at least 6 times hotter than a jalapeno.
If you are a fan of spicy food and spicy salsas, then this is for you and you will love the smoky flavor and creamy texture.
What is Spicy Peanut Salsa (Salsa de Cacahuate)?
Spicy peanut salsa is a spicy, creamy salsa that goes perfectly with your favorite Mexican “antojitos” or street food. For example, this goes great with tostadas, empanadas, flautas, or just as a spicy dipping sauce with freshly cooked tortilla chips.
This sauce gets its spicy and smoky flavor from the chile de arbol, which is a super spicy pepper that measures between 15,000 and 60,000 on the scoville scale! It has a deep, smoky flavor as well which just takes this recipe to the next level.
This traditional salsa also include roasted peanuts which serve to control the heat a little bit of this spicy salsa.
How do you make Mexican spicy peanut sauce?
Spicy peanut salsa is made with a combination of spicy and smoky ingredients, that are roasted in a skillet before being blended together to form a perfectly creamy and spicy salsa. To make it, you will need to gather the following ingredients:
Unsalted peanuts
Chiles de arbol, dried arbol chiles. You can vary how much you use depending on how hot you want it.
Garlic cloves
White onion
Roma tomato
Vegetable oil, olive oil, or another neutral oil
Chicken bouillon
Salt
A cup of water
Start by heating a large skillet over medium heat and add a squirt of oil. Add the peanuts to the hot oil and fry them for about 5 minutes, moving them constantly so they don’t burn. Next, add the chiles de árbol until they start to change color. You will notice that they have a very pungent smell. I recommend doing this step with the windows up and if you have a vent hood, make sure it is turned on high. The smell can be difficult for people who are roasting arbol chilies for the first time, but if you follow my advice, you should be fine.
After a few minutes, remove the peanuts and chiles from the heat and set aside.
In the same pan, add the tomato, that you have cut into 4 pieces, and then add the onion and garlic also. Cook until softened and then add to a blender or food processor with the chiles and peanuts, chicken bouillon, salt, and water and blend until it reaches your desired consistency. If you do not have chicken bouillon, you can replace it and the water with a cup of chicken broth.
Add the resuulting salsa to a bowl and serve immediately. You can also store it in the refrigerator in an airtight container for about a week if you want to cook it in advance.
This is definitely one of my favorite recipes when I am looking for a spicy salsa. If it has too much heat, go ahead and use less arbol chiles. You can also replace them with a milder chile like the guajillo chile, ancho chiles, or chipotle chiles, but this will change the flavor a little bit.
Heat a large skillet over medium heat and add the oil.
Add the peanuts and toast for about 5 minutes, moving them around constantly so they don't burn.
Add the chiles de arbol and continue cooking for a few more minutes until they take on a slightly darker color. Remove from the heat and set aside.
Cut the tomato into four pieces and add to the pan where you cooked the peanuts and chiles with the onion and garlic and cook for about 2-3 minutes.
Add all of the ingredients to a blender and blend until it reaches your desired consistency. If you want a thinner salsa, you can add additional water.
Serve with your favorite foods or just with tortilla chips.
Inside: These Mexican hot dogs are filled with cheese, wrapped in a strip of bacon, and topped with delicious ingredients like pico de gallo and caramelized onions. When you think …
Inside: These Mexican hot dogs are filled with cheese, wrapped in a strip of bacon, and topped with delicious ingredients like pico de gallo and caramelized onions.
When you think of Mexican food, your mind probably doesn’t go directly to hot dogs. In fact, when people think of hot dogs, they probably think of it more as an American classic or something that you eat in Germany. With that said, hot dogs are very popular in Mexico, and of course, we have our own unique way of making them!
These Mexican style hot dogs are so good and so easy to make. Whenever I make them for my family, they tell me that they are the best hot dogs they have every tried. These not so ordinary hot dogs are sold by street vendors throughout Mexico and have many variations. The good thing though, is that you can make them at home very easily as well for a nice easy meal on a weeknight.
What are Mexican street dogs?
Mexican hot dogs are different from a classic hot dog, because of the unique way of making and topping them. For example, I always slice them down the middle and fill them with cheese, before wrapping them in bacon and grilling them. This alone gives them something extra even before I add my favorite toppings like pico de gallo, yellow mustard, grilled onions, ketchup, and chiles en vinagre (escabeche). It is important to have a nice soft buns as well to keep it all together.
What kind of toppings do you put on a Mexican-style hot dog?
The sky is the limit with this delicious recipe. Many Mexicans really like spicy food, so it is normal to see different types of peppers like jalapenos, serrano peppers, habanero peppers, and more. With that said, you can omit those if you don’t like it spicy. If you still want some similar, you can add a mild pepper like green, yellow, or red bell peppers. These have a great flavor and give the hot dogs the classic look of Mexican food.
Here are some examples of toppings you can find on these tasty hot dogs:
Pico de gallo
grilled white onions or red onion
cotija cheese
queso fresco
hot sauce
fresh salsa
mexican crema
Those are just some examples, but the important thing that makes a hot dog Mexican is that it has a lot of tasty toppings!
How do you make Mexican hot dogs?
Like many great recipes, these hot dogs are simple to prepare. Start by gathering the following ingredients to cook the hot dogs:
Hot dog buns
Hot dogs (all beef or whatever variety you prefer)
Bacon
Mozzarella, manchego, or gouda cheese sticks
Tomatoes
White Onion
Jalapenos
Worcestershire Sauce
Salt
Vegetable oil
Mexican hot dog ingredients
Now that you have those ingredients, you will dice the tomatoes, and slice the jalapenos and onions, setting them aside. Next, slice the hot dogs down the middle (don’t cut all the way through), and add a slice of cheese in the middle. Then wrap each hot dog in bacon. You can use toothpicks to keep them in place while cooking if desired.
Heat a large skillet over medium heat and add a squirt of oil. Add the hot dogs and cook them for a few minutes on each side until the bacon is cooked. Remove from the skillet and set aside on a plate with a paper towel.
In the same skillet, add the tomatoes, jalepenos, worcestershire sauce and salt and cook until the onions are caramelized. Remove from the heat and set aside.
Now it is time to put the hot dogs together. Grab a soft bun from the bag and heat it if desired, and then add a hot dog to each one. Next, you will top with the caramelized onion, tomato, and jalapeno mixture. At this point, you can add whatever toppings you want. I included a list of options above, but you should decide what you want to add based on your own tastes. It is normal to add ketchup, mayo (or crema) and mustard on the top, but that is up to you!
There you have it – a Mexican hot dog. The first time you try this, I am sure you will fall in love. Let me know in the comments below how it turns out.
These Mexican hot dogs are filled with cheese, wrapped in a strip of bacon, and topped with delicious ingredients like pico de gallo and caramelized onions.
Inside: Find out how to make arroz verde, or Mexican green rice, which is an authentic Mexican side dish that you will love. Rice is an important staple in cuisines …
Inside: Find out how to make arroz verde, or Mexican green rice, which is an authentic Mexican side dish that you will love.
Rice is an important staple in cuisines all around the world, but especially in Mexican cuisine. There are so many different varieties that you can make, and they are a perfect side dish since it is filling, inexpensive, and delicious. The most well-known Mexican-style rice is probably the Mexican red rice variety, which you can find here.
It is definitely a great option, but today I want to share this arroz verde recipe. It is also known as “arroz a la poblana,” because it is made with poblano peppers and has a vibrant green color.
What is Mexican Arroz Verde?
Mexican arroz verde (or Mexican green rice recipe) is a simple side dish that goes great with your favorite Mexican dishes. It gets its green colors from the combination of poblano chiles and cilantro, which are a couple of the tasty ingredients that you will need to make it.
The poblano pepper is a dark green, medium sized chile that is pretty mild compared to other chiles in Mexico. It gets its name from the city of Puebla in Mexico and is used in so many different recipes.
What you may not know, is that when the poblano pepper is dried, it takes on a dark red color and is known as chile ancho, which is also used in a lot of Mexican food and that you can even buy online here.
What kind of rice should you use for Mexican rice?
The best kind of rice to use for Mexican rice (arroz verde or rojo) is the kind that you have available! That said, it is most common to use white rice for this recipe. It is usually pretty easy to find and it absorbs the flavors of this recipe quite well to make sure that you have a good result.
With that said, if you don’t have it available, you can use one of the many varieties of rice that are available at most stores like basmati rice, jasmine rice, brown rice, or something else.
How do you make Arroz Verde?
To make arroz verde, you simply fry the rice in oil or butter and then add green purée that I will show you how to make below and let it continue to cook over low heat until it is fluffy. There are a few other steps and ingredients as well, but that is the basic process.
The ingredients that you will need are the following:
White long grain rice
Butter
Corn
Poblano peppers
Fresh cilantro
Onion
Garlic Cloves
Chicken broth or chicken stock
Chicken bouillon
Start by washing the rice well with hot water until the water starts coming out clear. This is important to make sure that you get rid of any debris from the cultivation process.
For the poblano puree, wash the poblano peppers and cut one of them into thin strips and set them aside for later. Next, take the other poblanos and cut them into larger pieces and add to a blender or food processor with the cilantro, onion, one clove of garlic, bouillon, and chicken broth. Strain this mixture and then set it aside.
To make the rice, melt the butter in a large saucepan or a large pot and add the poblano pepper strips that you set aside earlier, and the other garlic clove and cook for about 2 minutes. Next, add the rice and fry for about 3-4 minutes, moving constantly. Next add the corn and let cook for 2-3 minutes before adding the poblano mixture from above and cooking over medium high heat until it comes to a boil.
Once it starts to boil, lower the heat and let it cook for 20 minutes uncovered or until all of the liquid has evaporated. At this point, you should have a nice fluffy rice that you can serve with your next Mexican meal.
What do you serve with Arroz Verde?
Arroz verde can be serve in many different ways, but my favorite way is as a side dish for a main meal that has a tasty sauce. That way, the rice can help absorb some of the sauce and it just tastes great. Some great options are barbacoa, birria, and Mexican meatballs.
You can also use this recipe in a burrito bowls, or alongside your favorite tacos. Some people will just eat it on its own as a main dish, which is a great option as well.
However you decide to serve it, it is sure to be a hit. Let me know in the comments below how it turns out.
Start by washing the rice well with hot water until the water starts coming out clear. This is important to make sure that you get rid of any debris from the cultivation process.
Wash the poblano peppers and cut one of them into thin strips and set them aside for later. Next, take the other poblanos and cut them into larger pieces and add to a blender or food processor with the cilantro, onion, one clove of garlic, bouillon, and chicken broth. Strain this mixture and then set it aside.
To make the rice, melt the butter in a large saucepan or a large pot and add the poblano pepper strips that you set aside earlier, and the other garlic clove and cook for about 2 minutes.
Next, add the rice and fry for about 3-4 minutes, moving constantly. Next add the corn and let cook for 2-3 minutes before adding the poblano mixture from above and cooking over medium high heat until it comes to a boil.
Once it starts to boil, lower the heat and let it cook for 20 minutes uncovered or until all of the liquid has evaporated. At this point, you should have a nice fluffy rice that you can serve with your next Mexican meal.
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Mexican cuisine is rich in flavor and diversity, offering a wide array of vegetarian dishes that can satisfy even the pickiest eaters. From hearty tacos to flavorful burritos and savory enchiladas, there are plenty of delicious Mexican recipes that don…
Mexican cuisine is rich in flavor and diversity, offering a wide array of vegetarian dishes that can satisfy even the pickiest eaters. From hearty tacos to flavorful burritos and savory enchiladas, there are plenty of delicious Mexican recipes that don't contain any meat. So whether you're looking for something quick and easy or an elaborate...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 20+ Vegetarian Mexican Recipes.
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I’d wager that you can order a tequila-based cocktail at nearly any bar in America. And in most major cities, you could likely sub tequila for its smoky cousin, mezcal. The American market is buzzing with excitement for Mexican spirits—just last year, …
I’d wager that you can order a tequila-based cocktail at nearly any bar in America. And in most major cities, you could likely sub tequila for its smoky cousin, mezcal. The American market is buzzing with excitement for Mexican spirits—just last year, Mexico exported nearly one billion liters of tequila to the United States.
While you might have either or both of these well-known agave spirits sitting in your home bar cart, make some space for a few additional bottles. At long last, some of Mexico’s oldest and most delicious spirits are finally making their way to the U.S., and we're here for it.
It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she…
It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she announced mole was for dinner. I loved mole, but I had no idea how to make it.
I sprang up to watch her hands work, my eyes dancing as she simmered and whisked and doctored this complex, rich, mysterious sauce—turning a paste into a feast. She laughed when I asked “peanut butter?” as she spooned some into the sauce. It nicked the heat and gave the flavor some backbone. Sugar was folded in, encouraging the mole to sweeten, balancing the nuttiness and spice. The Doña María jars, with their signature octagonal base, were rinsed and reused for water, juices, licuados—the iconic mark of a home that regularly delighted in this comforting paste.
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The best Mexican dessert recipes for a Cinco de Mayo celebration, taco Tuesday, or a Mexican-themed party! These are popular Mexican desserts that can be made at home. From decadent cakes to easy fruit platters. We’re sharing all of the Mexican d…
The best Mexican dessert recipes for a Cinco de Mayo celebration, taco Tuesday, or a Mexican-themed party! These are popular Mexican desserts that can be made at home. From decadent cakes to easy fruit platters. We’re sharing all of the Mexican dessert ideas and recipes you need! We’re diving into the wonderful world of Mexican […]
“On September 12, 2019, I flew to Puebla to start a journey that would change my life forever,” Rick wrote in an Instagram caption today, celebrating the launch of Mi Cocina. The book takes home cooks on a journey across Mexico, with recipes inspired by the 20,000 miles that Rick traveled, including dishes like Tlayuda con Tasajo, Sopa de Lima, Puchero Tabasqueño, Torta de Lechón, and Tacos Gobernador.
