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Grilled Shrimp

GrilledShrimp 1

Grilled Shrimp

Grilled shrimp is always a crowd pleaser, but what is even better about this recipe is that it requires very little time and prep. The smoky and tangy flavors of our Ancho Chile & Tamarind Sauce will make this dish a stand out at your next backyard get together. Happy Grilling!

method

  1. In a large glass bowl combine the shrimp with ¼ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce. Cover and refrigerate; allow shrimp to marinade for at least 30 -60 minutes.
  2. Preheat grill to a medium high.
  3. Thread 3 shrimp unto skewers. Season with salt and pepper to taste. Before grilling, brush shrimp with olive oil.
  4. Grill skewers, brushing them with remaining ¼ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce. Turn skewers once until shrimp are cooked through, about 1 ½ minutes per side. Brush with sauce once more before serving. Serve right away.

Number of servings (yield): 4

 

  1. Chicken Tinga Tostadas

    TingaTostada

    Chicken Tinga Tostadas

    Tinga is a traditional Mexican dish preparation made with shredded chicken and a tomato based sauce whose essential ingredient is the chipotle chile. Although tinga has its origin in the central state of Puebla, tinga is prepared throughout other regions with variations that use pork, beef and even sardines. Making tinga using our Chile Ancho & Tamarind Sauce, which gets its smoky flavors from chipotle peppers, helps bring this tasty and satisfying dish to the table fast and easily. Use the tinga mixture as a filling for tacos, torta sandwiches or quesadillas.

    ingredients

    • 2 ½ pounds of Chicken skinless and boneless, breasts or thighs
    • Salt
    • 1 jar SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 1 cup Water or Chicken Stock
    • 8-10 Tostadas, homemade or store bought

    Garnishes:

    • Queso Fresco, crumbled
    • Radishes, sliced
    • Avocado, sliced

    method

    1. Place chicken in a Dutch oven or medium sized pot. Season chicken with salt.
    2. Add 1 jar of SALSAOLOGY Ancho Chile & Tamarind Sauce and 1 cup of chicken stock or water. Cover pot and simmer on medium heat until chicken is cooked through, approximately 20 minutes for white meat and 40 minutes for dark meat.
    3. Transfer chicken pieces to a plate and using two forks, shred meat. Combine shredded chicken with sauce from pot.
    4. To assemble tostadas; add sauced shredded chicken and top with crumbled queso fresco, radishes and avocado slices. Serve warm.

    Number of servings (yield): 4

     

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  2. Brussels Sprouts and Goat Cheese Flatbread

    Flatbread

    Brussels Sprouts & Goat Cheese Flatbread

    This recipe is easy, delicious and nutritious! The complex savory flavors of SALSAOLOGY Chile Negro & Hibiscus Sauce dance beautifully with the caramelized onions, leafy green Brussels sprouts and the subtle tart of the creamy goat cheese. Make it for an appetizer or as the main course with a side salad. This one is sure to become one of your favorites in your dinner rotation.

    ingredients

    • 4 tablespoons Olive Oil
    • 1 extra-large Onion or 2 medium sized, half-moon sliced
    • Salt
    • ½ pound Brussels Sprouts
    • 1 pound Pizza Dough, freshly prepared *
    • 1/3 cup of SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 4 oz. Goat Cheese, crumbled

    method

    1. Preheat oven to 425°F. Warm 1 ½ tablespoons of olive oil in a pan over medium low heat. Add the onions and 1 teaspoon of salt. Be sure to keep the heat level where the onions cook with a soft sizzle but low enough so they don’t brown too quickly. Stirring occasionally, cook onions until onions are tender and a golden brown, approximately 20 -25 minutes. Transfer onions to a bowl and reserve.
    2. Slice off ends of Brussels and pull off the individual leaves and repeat when you reach new tough end until you all the sprouts have been broken down into leaves. Toss Brussels sprouts leaves with 1 -2 teaspoons of olive oil, so they are lightly coated and season with a pinch of salt, set aside.
    3. On a lightly floured clean surface, roll out pizza dough as thin as possible while maintaining an even surface. Place flatbread on a cooking sheet or a preheated pizza stone. Drizzle about 1 -2 tablespoons of olive oil over flatbread dough and season with salt. Spread 1/3 cup of SALSAOLOGY Chile Negro & Hibiscus Sauce all over the dough, leaving 1 inch border of dough all the way around the flatbread. Layer with cooked onions, half of the crumbled goat cheese and the Brussels sprouts leaves.
    4. Transfer flatbread to the oven and bake until crust is puffed and golden and the Brussels sprout edges are lightly crisp, about 7-10 minutes. Allow flatbread to cool a few minutes then slice and serve. Garnish with remaining goat cheese and enjoy!

    info

    *This recipe works as well with readymade pizza crust, just top with SALSAOLOGY Artisanal Mexican Sauce and the rest of the ingredients.
    Also perfect recipe for whole wheat and gluten free dough options!

    Number of servings (yield): 6

     

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  3. Roasted Vegetable Tacos

    VegTaco2

    Roasted Vegetable Tacos

    When it comes to tacos, roasted vegetables are a great alternative to meat.

    method

    1. Preheat oven to 375°F. Place the carrots, Brussels sprouts and potatoes in a medium bowl and toss to coat vegetables with olive oil, salt and pepper to taste. Remove Brussels sprouts and place on a sheet tray, spaced apart in a single layer.
    2. Add 1-2 tablespoons of SALSAOLOGY Ancho Chile & Tamarind Sauce to carrots and potatoes and mix thoroughly to coat. Transfer to the sheet tray, spaced apart in a single layer.
    3. Roast vegetables until fork tender, approximately 15-20 minutes. Remove sheet tray from oven and allow to cool slightly.
    4. To assemble tacos, warm up tortillas and fill with roasted veggies, red cabbage, queso fresco and an extra drizzle of SALSAOLOGY Ancho Chile & Tamarind Sauce.

     

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  4. Mushroom, Spinach & Cheese Quesadilla

    Mushroom Quesadilla

    Mushroom, spinach & Cheese Quesadilla

    We use gluten free corn tortillas to make these hearty vegetarian quesadillas. The mushrooms and spinach come alive with the Chile Negro & Hibiscus Sauce . The mushrooms are so meaty and satisfying you won’t miss the carne asada at all!

    ingredients

    • 4 tablespoons Olive Oil
    • 1 pound Mushrooms, sliced
    • Salt
    • 2 cups Spinach leaves
    • 8 Corn Tortillas
    • 8 ounces Monterey Jack Cheese, shredded about 2 cups
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce

    method

    1. Heat oil in a large skillet. Once oil is shimmering, add sliced mushrooms with a generous pinch of salt. Stirring occasionally, cook mushrooms until tender and brown, approximately 7 minutes. Mix in spinach with another pinch of salt and continue to cook for an additional 3 minutes. Transfer mushroom and spinach to a bowl and set aside.
    2. Heat an iron skillet over medium heat. Add tortillas (as many as will fit in your skillet) and top with a layer of cheese followed with a couple of spoonful’s of mushrooms and spinach mixture and 2 tablespoons of SALSAOLOGY Chile Negro & Hibiscus Sauce. Add one more layer of cheese and cover with another tortilla. Once the cheese begins to melt, flip the quesadilla using a spatula and continue to cook until the cheese is entirely melted and the tortilla is browned and lightly crisp on both sides. Repeat to make remaining quesadillas.
    3. Cut quesadillas into quarters and serve warm immediately.

    mix it up

    You can substitute corn tortillas with flour tortillas.

     

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  5. Beet & Goat Cheese Toast

    Beet-Toast

     

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  6. Gnocchi & Roasted Cauliflower with Creamy Pumpkin Mole Sauce

    Gnocchi Pumpkin Mole Sauce

    Gnocchi & Roasted Cauliflower with Creamy Pumpkin Mole Sauce

    This easy dish is made creamy by blending mascarpone cheese with our Pumpkin Mole Sauce to yield a rich and velvety sauce that perfectly coats a package of cooked gnocchi (or homemade if you have the time!). You won’t miss the meat with the roasted cauliflower that also brings another layer of hearty flavor to this autumn inspired dish.

    ingredients

    • 1 head of Cauliflower, cut into small bite size florets
    • 1 tablespoon Olive oil
    • Salt
    • 1 12 ounce jar SALSAOLOGY Pumpkin Mole Sauce
    • ½ cup Mascarpone cheese
    • 16 ounce package Potato Gnocchi
    • ¼ cup Pumpkin Seeds (Pepitas), toasted
    • ½ cup Parmesan Cheese, grated

    method

    1. Preheat oven to 425°F. Toss cauliflower florets with olive oil and salt. Place on a cookie sheet and roast in oven until tender and golden, approximately 15 minutes.
    2. To make sauce, warm SALSAOLOGY Pumpkin Mole Sauce In a medium sauce pot over medium low heat. Using a whisk, add in mascarpone cheese and mix until well combined. If necessary, adjust seasoning by adding salt to taste. Continue to cook sauce for 5 minutes, remove from heat and cover to keep sauce warm.
    3. Cook gnocchi according to package instructions. Once gnocchi is cooked and ready, transfer gnocchi to sauce pot. Add cauliflower florets and mix with sauce to insure gnocchi coats evenly well.
    4. Serve gnocchi and cauliflower warm in bowls. Garnish with grated parmesan cheese and toasted pepitas.

    mix it up

    Substitute Orecchiette or Shells pasta for the gnocchi.

    Number of servings (yield): 4

     

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  7. Sweet Potato Souffle

    Sweet Potato Souffle

    Sweet Potato Souffle

    ingredients

    • Nut Crumble Topping:
    • ½ cup Brown Sugar
    • 1 teaspoon Ground Cinnamon
    • Pinch of Salt
    • 1 cup Finely Chopped Nuts (choose from pecans, walnuts, almonds or combine all three!)
    • 4 tablespoons Unsalted Butter, melted
    • Marshmallows to taste, halved crosswise

    method

    1. Preheat oven to 425°.  Place sweet potatoes on a cookie sheet and bake until soft, approximately 60-90 minutes.  Allow potatoes to cool to the touch and peel skins off.  Combine sweet potatoes, SALSAOLOGY Ancho Chile & Tamarind Sauce, cinnamon, nutmeg and salt in a standing or hand mixer on the low setting.  Add eggs and heavy cream, and then raise mixer speed to medium high and whip for two minutes to incorporate air into mixture.  Lower speed of mixer and add Cotija or Feta cheese.
    2. Transfer prepared sweet potato mixture to a buttered baking dish and set aside.
    3. To prepare crumble topping: In a bowl combine brown sugar, cinnamon, salt, and chopped nuts.  Add butter and continue to combine to make topping.  Sprinkle crumble in one even layer over the top of the sweet potato soufflé.
    4. Lower oven temperature to 350°F. Dot with marshmallows over the crumble top and souffle.  Bake until filling is hot, crumble is browned, and marshmallow tops have turned a golden color, about 20-30 minutes.  Let soufflé cool before serving.

    Number of servings (yield): 6-8 side servings

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  8. Chile Negro & Hibiscus Cranberry Sauce

    Cranberry Sauce

    Chile Negro & Hibiscus Sauce

    Infuse the cinnamon and spices from our Chile Negro & Hibiscus Sauce to make an easy and unforgettably flavorful cranberry sauce.

    method

    1. In a medium sized pot bring water and sugar to a boil, stirring with a whisk until sugar is dissolved. Add orange juice and SALSAOLOGY Chile Negro & Hibiscus Sauce and stir to mix all ingredients well.
    2. Add cranberries and lower heat so that cranberry sauce is cooking at a simmer. Stir occasionally until berries pop and soften to your desired texture. Cool and transfer to serving bowl.

    info

    This can be made at least 2 days in advance. Keep covered in refrigerator until ready to serve.

     

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  9. Chilaquiles

    Chilaquiles

    Chilaquiles

    Chilaquiles is a traditional Mexican dish made for breakfast or brunch which is typically made using leftover tortillas and salsa from the night before. Using SALSAOLOGY Ancho Chile & Tamarind Sauce and store bought tortilla chips, this recipe simplifies the traditional ones so that you can have a delicious breakfast in minutes. Fried eggs are preferred here for the yolk sauce that makes it even better, but scrambled eggs or shredded chicken are common substitutes. Anyway you have them, you will always want to start your mornings with these easy to make chilaquiles!

    ingredients

    • 12 ounce Jar SALSAOLOGY Ancho Chile & Tamarind Sauce
    • ½ cup Vegetable Stock or Water
    • 8 ounce Tortilla Chips
    • 1 medium onion, medium chop
    • ½ cup Queso Fresco or Parmesan Cheese, crumbled
    • 4 Fried Eggs, optional

    method

    1. In a large deep skillet warm up SALSAOLOGY Ancho Chile & Tamarind Sauce with stock. Stirring often, allow sauce to come to a low boil, approximately 3 minutes.
    2. Add in tortilla chips and gently mix to ensure that all the tortilla chips are coated with sauce. Cook for 1-2 minutes longer until the tortillas begin to soften.
    3. Top with onion and cheese. Serve chilaquiles immediately with fried egg.

    mix it up

    Add shredded chicken for a meaty version

    Number of servings (yield): 4

     

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  10. Quinoa & Butternut Squash filled Mushrooms

    Mushroom

    Quinoa & Butternut Squash Stuffed Mushrooms

    After a weekend of dinner parties and brunches galore, come Monday, all you may want is something light, healthy, but most importantly something that will help lighten up the guilt of betraying your diet with one too many mimosas. This recipe is the perfect remedy for those days, not only is it packed with all the right nutrients, but it’s filling, satisfying and tastefully delicious so much so, that you will forget it’s healthy and good for you! The secret is our all natural Chile Negro & Hibiscus Sauce that elevates the veggies to new heights. Buen Provecho!

    method

    1. Preheat oven to 325°F. In a small pot bring the quinoa and water with a pinch of salt to a boil. Then cover and lower heat and cook until all water is absorbed, approximately 10 minutes. Keep covered for an additional 5 minutes. Use a fork to fluff quinoa and then transfer to a medium bowl. Set aside.
    2. In a sauce pan, heat 2 tablespoons of olive oil over medium heat. Add shallots, butternut squash, cranberries and chopped mushroom stems. Season with salt and cook for a minute. Add vegetable stock and SALSAOLOGY Chile Negro and Hibiscus Sauce and continue to cook, stirring occasionally. Before the stock is completely absorbed, add spinach and mix with rest of vegetables, cook until squash is cooked through, approximately 6 minutes. Transfer vegetable mix to the bowl with the quinoa and mix well. Set aside.
    3. Rub remaining olive oil to both sides of each mushroom and place on a cookie sheet. Roast mushrooms until they have softened, approximately 5-10 minutes (depending on the size of the mushrooms). Remove from oven and allow to cool for a couple of minutes before stuffing.
    4. Spoon the quinoa and vegetable mixture into the mushrooms, mounding it slightly. Drizzle additional SALSAOLOGY Chile Negro & Hibiscus Sauce if desired, serve warm and enjoy!

    mix it up

    For the carnivores: Add cooked sausage to the quinoa stuffing…we love turkey sausage in this recipe.

    Number of servings (yield): 4

     

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  11. Bibimbap

    Bibimbap

    Bibimbap

    What is Bibimbap? A signature Korean rice dish that epitomizes hearty and healthy comfort. Literally meaning “mixed rice,” Bibimbap is a warm rice bowl topped with sautéed vegetables, and gochujang, a fermented chili paste. Optionally, sliced meat and a fried or raw egg can be added. However, what is most prized in a sizzling stone bowl of dolsot bibimbap (dolsot = stone bowl), is the crispy rice layer that forms on the bottom. We’ve replicated this bowl of deliciousness by crisping the rice up in a cast iron skillet at home and used our Ancho Chile & Tamarind Sauce instead of the traditional gochujang chili paste to give you a bowl of dynamite comforting flavors!

    ingredients

    • 1 ½ Cups White Sushi Rice
    • 10 teaspoons Olive Oil
    • 4 oz. Beech Mushrooms or Shitake Mushrooms
    • 2 Zucchinis, julienned
    • 2 Carrots, peeled and julienned
    • 8 oz. Firm Tofu, cut into thick slices
    • 1- 4 Eggs, fried sunny side up (optional)
    • 1 pack of Daikon Sprouts
    • 2 Scallions, thinly sliced at an angle
    • 1 tablespoon Sesame Seed, toasted
    • 4-6 tablespoons SALSAOLOGY Ancho Chile & Tamarind Sauce

    method

    1. Cook rice by bringing 2 cups of water with 1 ½ cups of rice and a pinch of salt to a low boil. Cover and bring to lowest heat level. Remove from heat after 20 minutes and leave covered. After 10 minutes uncover and fluff with fork.
    2. In a nonstick skillet add 2 teaspoons of olive oil over medium heat. Add mushrooms and season with salt and cook until hot, approximately 2-3 minutes. Transfer to a bowl and set aside. Repeat procedure for zucchini and carrots. For tofu, add 1 teaspoon of oil to skillet and sear tofu slices, turning once until brown. Transfer to a cutting board and cut into smaller bite size pieces and set aside.
    3. Heat a cast iron skillet over medium heat. Once it’s very hot, add remaining tablespoon of olive oil and swirl around to coat entire skillet. Add the rice and gently with a spatula, pack it down evenly. The bottom should be sizzling, cook without stirring until the rice is crispy on the bottom.
    4. Divide and serve rice among 4 bowls or 1 large serving bowl. Place fried egg in center of bowl. Arrange mushrooms, zucchini, carrots, tofu, daikon sprouts, and scallions around egg. Dollop SALSAOLOGY Ancho Chile & Tamarind Sauce to taste and sprinkle toasted Sesame Seeds. Make sure to break the egg yolk and mix all components together with a spoon and enjoy!

    mix it up

    To accommodate the seasons and personal tastes, any mix and variety of vegetables can be used to top the rice.
    Sliced beef can be added for a heartier dish.
    Omit egg for a vegan friendly meal.

    Number of servings (yield): 4

     

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  12. Mussels & Clams with Tequila Ancho Chile Broth

    Mussels and Clams with Tequila Ancho Chile Broth

    Mussels & Clams with Tequila Ancho Chile Broth

    This seafood dish is brought to a new level by the bright flavor of the tequila ancho chile broth.

    ingredients

    • 1 cup of SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 3 lbs Mussels, scrubbed & debearded
    • 2 lbs Clams, scrubbed
    • 2 tbsp Minced Garlic
    • 1 Shallot, thinly sliced
    • 1 cup Spanish Chorizo, casing removed and medium diced
    • 1/2 cup Clam Juice
    • 1/2 cup Tequila
    • 2 tbsp Olive Oil
    • Fresh Cilantro Leaves, for garnish
    • 1 Baguette

    method

    1. Heat oil in a medium pot over medium heat. Once oil is hot, add chorizo and sauté until chorizo browns on all sides.
    2. Add garlic and shallots to pot and continue to sauté for another minute.
    3. Removing from stove or lowering heat, add tequila to pot for deglazing. Allow tequila to come to a slow boil and burn off alcohol content.
    4. Add all 8 oz. of SALSAOLOGY and clam juice and combine well.
    5. Add mussels and clams and cover pot.
    6. Once all shells have opened, turn off heat. Remove any shells that didn’t open and discard.
    7. Serve in bowl with broth, garnish with cilantro and enjoy with sliced baguette.

    info

    Serves 6-8.

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  13. Peach & Burrata Salad

    PeachBurrata

    peach & burrata salad

    This recipe is simply designed so that we can enjoy summer’s wonderful bounty. Baking the peaches with our Ancho Chile & Tamarind Sauce gives just enough zest and subtle smoky spice to highlight the juicy sweetness of summer peaches. And voila! You have yourself the perfect summer salad.

    method

    1. Preheat oven to 350°F. Spread 1 tablespoon of SALSAOLOGY Ancho Chile & Tamarind Sauce on each peach halve. Place in a baking pan and bake in oven until peaches are tender, approximately 20-25 minutes. Allow peaches to cool.
    2. In a bowl, combine baby arugula with olive oil and season with salt. Transfer arugula salad to a serving plate, arrange roasted peaches on top and spread out Burrata cheese pieces throughout the salad. If desired, drizzle additional sauce over completed salad and serve.

    mix it up

    Fresh Mozzarella cheese can be substituted for Burrata cheese.

    Number of servings (yield): 4

     

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  14. Mushroom and Spinach Stuffed Chicken Roulade

    ChickenRoulade

    Mushroom & Spinach Stuffed Chicken Roulades

    Roulade is French for “to roll,” – in this case were rolling up chicken breasts with a filling of mushrooms, spinach and some of our nutty Chile Negro & Hibiscus Sauce. Using a stuffing in a chicken roulade not only bring some added flavors but also helps to keep the chicken juicy and tender. Top with simmered sauce and enjoy!

    ingredients

    • 3 chicken breast, skinless and boneless
    • 3 tablespoon of olive oil
    • 2 garlic cloves, minced
    • 1 pound mushrooms, finely chopped
    • 1 tablespoon fresh thyme
    • 8 oz. spinach
    • Salt and Pepper
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce
    • ¼ cup Chicken Stock

    method

    1. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet pound chicken breast to 1/8 inch thick. Keep chicken refrigerated until ready to cook.
    2. Heat a medium sauté pan over medium heat and heat 2 tablespoon of olive oil. Add garlic and stir for a minute. Add mushrooms, thyme and salt and pepper to taste. Cook for about 4 minutes and then add spinach, stir in and cook for an additional minute. Transfer mushrooms and spinach mixture to a small bowl and allow to cool.
    3. Season chicken breasts with salt and pepper. Spread 2 teaspoons of SALSAOLOGY Chile Negro & Hibiscus Sauce and top with mushroom and spinach mixture. Begin to roll chicken breast from narrow end up, tightly enclosing the filling as you roll, then tie up with kitchen twine. Repeat with two other chicken breasts.
    4. Preheat oven to 400°F. Heat 1 tablespoons in a large skillet over medium heat. Add chicken roulades and cook until brown on all sides. Transfer roulades to a roasting pan and bake for about 5 minutes, until chicken reaches an internal temperature of 160°F. Allow roulades to rest and cool on a cutting board.
    5. In the meantime, reheat skillet over low heat and add ¼ cup of chicken stock, using a spoon to scrape up any brown bits. Mix in remaining SALSAOLOGY Chile Negro & Hibiscus Sauce and allow sauce to come to a low boil. Remove from heat.
    6. Remove twine from chicken roulades and cut into slices. Serve and drizzle sauce over chicken and enjoy.

     

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  15. Jicama & Citrus Salad

    JicamaSalad

    Jicama & Citrus Salad

    This salad takes inspiration from the delicious and refreshing fruit cups sold from the street carts found throughout Mexico. A mix of jicama, mango, pineapple and oranges are dressed in lime juice and seasoned with salt and chili powder. The tang and spice from the Ancho Chile & Tamarind Sauce evoke that same sweet, zesty and salty flavors as a dressing over refreshing jicama and citrus slices in a beautiful green salad with the option to add chicken or shrimp for a heartier meal.

    ingredients

    • 2 Oranges
    • 2 Ruby grapefruit
    • 6 cups of Mixed Greens
    • 1 small (1 pound) Jicama, peeled and diced medium
    • 2 Avocados, peeled and cut into thin slices
    • 1 cup of Watercress
    • 1 tablespoon Olive Oil
    • 2 tablespoons SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 2 ounces Pepitas (pumpkin seeds), toasted

    method

    1. With a knife, peel the skin and remove the bitter white pith from the oranges and grapefruits. Over a small bowl, slice out the citrus segments by cutting them out between the membranes.
    2. In a large bowl place the mixed greens, jicama, avocado, watercress and add the citrus segments.
    3. In a separate small bowl, whisk together the olive oil and SALSAOLOGY Ancho Chile & Tamarind Sauce. Drizzle dressing over salad and toss gently to combine and evenly dress salad. Garnish with toasted pepitas, serve and enjoy.

    mix it up

    Add Chicken or Shrimp

    Number of servings (yield): 4

     

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  16. Pork Belly Sliders

    PorkSliders

    pork belly sliders

    This slider recipe is great for BBQs or any get together because you can make the pork belly ahead of time and assemble them in minutes. We chose to use baby arugula for its peppery flavor that showcases the rich and tangy flavors of the pork belly, but feel free to top with a creamy coleslaw just as well. You may want to leave the jar out on the table for extra saucin’.

    ingredients

    method

    1. Using a sharp knife, score the fat layer at an angle on the pork belly, avoid cutting into the meat. Cut again at the opposite angle (to create small diamond shapes). Place belly in a glass baking pan and pour ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce insuring that it is coated with sauce on both sides. Cover with plastic and refrigerate for at least 2 hours (preferably overnight).
    2. Preheat oven to 425°F. Season belly with salt and pepper. Place pork belly on a shallow sheet tray with a rack then put in oven uncovered until the skin of the belly starts to turn golden brown and begins to bubble, approximately 10 minutes. Turn oven temperature down to 325°F and continue to cook for 1 hour. Add ½ inch of water or chicken stock to the sheet tray (about ½ cup) and continue to cook for another hour to hour and a half. Pork belly is ready when meat pulls away easily. Transfer belly to a wooden board and allow to rest for about 10 minutes.
    3. In a small bowl, gently toss baby arugula with olive oil and salt. Cut pork belly into small slices that fit the size of the buns.
    4. To assemble sliders first place pork belly slice on bottom bread, spoon a dollop of SALSAOLOGY Ancho Chile & Tamarind Sauce, garnish with baby arugula and cap off with top bun.

    Number of servings (yield): 6

     

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  17. Steak Tacos

    Steak Tacos

    Steak Tacos

    A seared steak taco is always so satisfying. But using SALSAOLOGY Ancho Chile & Tamarind Sauce lends the smoky and vibrant flavors that will make you keep coming back for more. Using the Ancho Chile & Tamarind Sauce to marinade the steak, flavor the black bean puree and for garnish; helps to intensify all those explosive flavors we love from this sauce.  As an added option, we love to make a quick avocado salsa because the cool and creamy texture rounds out every bite. But if you are short on time, a few slices of avocado will be just as delicious! 

    ingredients

    method

    1. Place steaks in a large baking dish and pour ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce over the meat, turning to coat evenly. Cover and refrigerate for at least 1 hour or preferably overnight.
    2. To make black bean puree, place black beans and 2 tablespoons of SALSAOLOGY Ancho Chile & Tamarind Sauce in a blender and puree until you get a smooth but thick consistency. Adjust seasoning with salt if necessary. Heat 1 teaspoon of olive oil in a saucepan and add bean puree, cook for 3 minutes over medium low heat stirring often until heated through. Remove from heat and set aside.
    3. For Avocado Salsa, first blend tomatillos with onion, garlic, and cilantro. Stop blender and add 1 to 2 avocados (amount of avocado depend on the size of the avocados and your consistency preference). You are looking for a smooth almost creamy salsa. Add salt to taste and pour into bowl and reserve.
    4. Preheat your grill to a medium high or preheat an iron skillet over medium high heat. Remove steaks from marinade and season with salt and pepper to taste. Grill the steaks for about 5-6 minutes on each side, turning once. Remove from heat and transfer to a cutting board, allow meat to rest for at least 10 minutes. Slice steaks into strips and set aside.
    5. To assemble tacos, warm up corn tortillas and spread a layer of black bean puree on tortilla. Arrange steak strips and top with a spoonful of avocado salsa, a handful of red cabbage and garnish with radish rounds. Drizzle additional SALSAOLOGY Ancho Chile & Tamarind Sauce over tacos for added flavor. Repeat until full or you run out of ingredients.

    Number of servings (yield): 8-12 tacos

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  18. Garlic Pork Shanks Wrapped in Banana Leaf

    Garlic Pork Shanks

    Garlic Pork Shanks Wrapped in Banana Leaf

    This is a great recipe that requires minimal prep but when your guests taste and see this beautiful dish, they will think you slaved over it all day. The garlic paste highlights and pairs wonderfully with the succulent nature of the shank and is topped off with the Chile Negro & Hibiscus rich and tangy sauce – Exquisite!

    The banana leaf is not only a beautiful element to see on the plate with the deep red sauce contrast, but it also imparts a subtle anise like flavor to the pork shanks.

    ingredients

    • 1 jar of SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 2 Garlic Head Cloves, peeled
    • 4 Pork Shanks
    • Banana Leaves*, cut into approximately (4) 10″ squares (adjust size depending on shank size)
    • 1 c. Chicken Stock or Chicken Broth
    • Salt and Pepper
    • Equipment: Steamer Pot with Steamer Basket

    method

    1. Fill steamer pot with water and place over low medium heat.
    2. Lightly cook precut banana leaves over a burner or griddle. Using tongs to turn and scorch for 30 seconds on each side, or until leaf becomes soft and flexible. Set aside to cool.
    3. Place garlic cloves in a small food processor and blend until garlic becomes a paste. You can also do this by hand with a mortar and pestle. Place in a small bowl and set aside.
    4. Season pork shanks with salt and pepper.
    5. Apply garlic paste to shanks generously. However, you can adjust amount of garlic paste to your taste.
    6. Place each shank in the center of a banana leaf. Wrap shanks by folding leaf ends to bottom side. You can use kitchen twine to hold together.
    7. Place wrapped shanks in steamer basket.
    8. Once steamer pot has come to a slow boil, bring heat down to low and place steamer basket in pot and cover. Keep water to a very low boil, cooking it too fast will toughen up the meat.
    9. Cook for approximately 2 hrs. on low heat or until meat is slightly separating off the bone. Then remove shanks from steamer and allow to cool.
    10. In the meantime heat a small sauce pot and place 6 oz. of SALSAOLOGY’s Chile Negro & Hibiscus Sauce in the sauce pot. Add 1 c. of chicken stock and mix thoroughly. Heat through and remove from stove.
    11. Unwrap cooked shanks from banana leaves on a plate and pour sauce over shanks. Serve with Mexican rice, beans and tortillas.

    info

    Serves 4

    *You can find the leaves in the produce section of Latin or Asian grocery stores and in some big chain markets. If Banana Leaves are not available, parchment paper is a good substitute.

    Diet type: Pescatarian

    Diet tags: Reduced fat, High protein

    Dietary restriction: Kosher

    Number of servings (yield): 8

    Culinary tradition: Mexican

    Calories: 200

    Fat: 5g

    Protein: 10g

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