salsaology recipes

ingredient:

  • ancho chile tamarind sauce clear tag

  1. Salmon Tacos with Pineapple

    Salmon Tacos with Pineapple

    Salmon Tacos with Pineapple

    This recipe takes inspiration from the traditional Tacos al Pastor by infusing the same roasted chile flavors from our Ancho Chile & Tamaind Sauce and adding caramelized pineapple slices for a sweet juicy component.  The only difference is, you don’t need to marinade the salmon for very long, 15 minutes is all you need to infuse all the explosive flavors you love from SALSAOLOGY.  Buen Provecho!

    ingredients

    • 1.5 pound Salmon Fillet, with or without skin
    • Salt
    • ½ cup SALSAOLOGY Ancho Chile & Tamarind Sauce + more for garnishing
    • 1 tablespoon Olive Oil
    • 1 cup Pineapple, cut into thin slices
    • ½ Red Onion, thinly sliced
    • 1 bunch Cilantro, washed and roughly chopped
    • 10-12 Corn Tortillas, warmed

    method

    1. Placing fish in a glass container or a baking sheet, season salmon fillet with salt and use the ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce to rub onto both sides of fish. Transfer fish to refrigerator and allow to marinade for at least 15 minutes.
    2. In the meantime, heat 1 tablespoon of olive oil in an iron skillet or large sauté pan over medium high heat. Add pineapple slices and sauté until pineapple slightly caramelizes and turns golden brown along the edges, approximately 4 minutes. Place cooked pineapple in a small bowl. Toss and combine with onion slices and chopped cilantro. Season pineapple salad with salt to taste and set bowl aside.
    3. Return skillet to heat. Place salmon with skin side down first in the skillet and allow to cook for 3 minutes, flip and cook for another 3 minutes. Transfer fillet to cutting board and with a fork break pieces of salmon off to fill warm tortillas. Dollop some extra Ancho Chile & Tamarind Sauce over the fish and top with pineapple salad garnish. Enjoy!

    info

    Serves 10-12 tacos

     

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  2. Tacos al Pastor

    Tacos al Pastor

    Tacos al Pastor

    Tacos al Pastor (Spanish for shepherd style tacos) are one of the most popular taco variations throughout Mexico, which are just as wildly popular here in the states. These juicy pork filled tacos are testament of Middle Eastern immigration into Mexico at the turn of the 20th century.

    An adaptation of the shawarma, this Mexican classic street food likens the Arabic wrap; but, instead of lamb rotisserie shaved onto pita bread, a tortilla is filled by shaving pork that has slowly been cooked on a vertical spit. Al pastor meat is recognized by its tender, succulent and flavorful reddish pork morsels that result from a marinade blend made of chiles, spices and pineapple. Our recipe simplifies the marinade and does not require the vertical spit. Proclaimed to be the best taco, you too will concur with just one bite!

    ingredients

    • 1 c. SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 2 lbs. Pork Shoulder, Picnic or Boston Butt
    • 1/2 c. Pineapple Chunks, canned in its own juice
    • 3 tbsp. Apple Cider Vinegar
    • 1 tbsp. Achiote Paste*, optional
    • Corn Tortillas
    • 1 c. Onion, chopped
    • 1/2 c. Cilantro, chopped
    • Lime Wedges
    • Your Favorite Tomatillo Salsa

    method

    1. Place SALSAOLOGY sauce, pineapple, apple cider vinegar and achiote paste in a blender cup and blend for a minute or until pineapple chunks have been thoroughly pureed with sauce. Set aside.
    2. Cut pork into 1 inch chunks, and place in a large Ziploc bag. Empty sauce marinade into bag and zip seal. Make sure marinade covers meat entirely. Refrigerate for 3-4 hours minimally. Ideally, refrigerate overnight.
    3. Heat a large skillet over medium to high heat. Season meat with salt and pork. Working in batches, cook meat. Add sauce marinade with brush while cooking, constantly turning meat, allowing it to cook through and get caramelized. About 15 minutes. Place in bowl and repeat cooking remainder of meat.
    4. Chop cooked pork into smaller pieces. And set aside in serving bowl.
    5. Warm tortillas.
    6. Place al pastor meat on a tortilla. Garnish with onion and cilantro and top with taco salsa.

    info

    Serves 6

    *Achiote paste is a condiment made from annatto seeds and other spices. While it provides a subtle musky flavor, its main purpose in this recipe is to provide a vibrant red color to the meat. Therefore, it is an optional ingredient for this recipe. You can find the paste packages in most Latin markets.

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  3. Grilled Corn

    Grilled Corn

    Grilled Corn

    Corn on the cob is a summer staple at all barbecues across the country. Whether they appear in a boil or off the cob in a salad, almost always they show up perfectly charred on a platter with butter. Here instead of butter, we slather on our Ancho Chile & Tamarind Sauce and sprinkle crumbled queso fresco…It’s like Mexican street corn but BETTER!

    ingredients

    method

    1. Preheat grill to medium heat. Place corn on the grill and cook, turning until corn is charred and cooked through, approximately 10 minutes.
    2. Remove from grill and brush each corn ear with SALSAOLOGY Ancho Chile & Tamarind Sauce. Sprinkle each ear with queso fresco and cilantro and serve.

    Number of servings (yield): 4

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  4. Roasted Potato Salad

    PotatoSalad

    Roasted Potato Salad

    This recipe is always a crowd favorite, probably because it’s a zesty facelift to the familiar potato salad found at park tables everywhere. Roasting the potatoes not only gives it a hearty bite, but it avoids over cooking and serving crumbly spuds. The sliced onions give the salad a zesty crunch and works magic with the salami, should you choose to go the carnivorous route. But let’s be honest, what really livens up this classic dish is our dressing made with light Mexican cream and our Ancho Chile & Tamarind Sauce to give it that smoky tang that makes this recipe dynamite!

    ingredients

    method

    1. Preheat oven to 375°F. In a bowl, toss potatoes with olive oil and salt. Transfer potatoes and spread on a cookie sheet and roast in oven, turning once until potatoes are golden brown and tender, approximately 15-20 minutes. Allow to cool on baking sheet.
    2. In a small bowl, mix Mexican Cream and SALSAOLOGY Ancho Chile & Tamarind Sauce. Set aside
    3. Combine potatoes and cream dressing in a large bowl. Add red onion slices, parsley and as an option, add salami slices. Serve and enjoy!

    info

    * You can substitute the Mexican Cream (Crema Mexicana) with Creme Fraiche, Sour Cream or Plain Yogurt

    mix it up

    Add and toss mixed greens to make into a hearty lunch salad.

    Number of servings (yield): 4

     

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  5. Crab Deviled Eggs

    Crab Deviled Eggs

    Crab Deviled Eggs

    The crab is optional in this American classic dish, but it is imperative if you are looking to give your brunch gatherings an exquisite and luxurious touch. In three easy steps you will get a satisfying appetizer that will make your guests say “Wow!.” 

    method

    1. Remove yolks from hard boiled eggs and place in a medium sized bowl and smash yolks with a fork until you get a nice crumbly paste like consistency. Add mayonnaise, cream cheese and SALSAOLOGY Ancho Chile & Tamarind Sauce and mix well together until all the ingredients are well incorporated.  Season with salt and pepper to taste.
    2. Place crab meat in a separate small bowl and season with salt and pepper.  Use a squeeze of lemon to taste if necessary. Add crab meat to yolk mixture and combine.
    3. Spoon the yolk filling into the egg halves and garnish with dill sprigs. Transfer to platter and enjoy!

    Number of servings (yield): 6 – 12

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  6. Mexican Shrimp Soup (Caldo de Camarones)

    Caldo de Camarones

    Caldo de Camarones

    Fresh seafood and shrimp is accessible throughout Mexico and a common ingredient in regional cuisines, especially in states that are along Mexico’s many ocean waters. This recipe is specific to the state of Nayarit whose breathtaking coast borders the Pacific Ocean.

    Although a common dish throughout the country, Caldo de Camarones has a history dating back to ancient Nayarit. It is well known that in pre-Colombian times the indigenous prepared Tlaxtihuilli, a complex, spicy, chile based thick soup with shrimp. Our recipe takes the best of both worlds; using ancient methods and modern ingredients to make a dish of what is more commonly prepared today. If you feel adventurous, and want to try something close to the ancient recipe, just add more SALSAOLOGY to this recipe until you get the thick consistency and spiciness of your preference.

    ingredients

    method

    1. Heat oil in a medium to large size pot over medium heat. Add onion and garlic and cook until translucent.
    2. Add 2 tbsp. of SALSAOLOGY to pot and mix. Then add can of tomatoes and continue to cook mixture for a few minutes, allowing flavors to incorporate.
    3. Reduce heat to low and pour vegetable stock into pot and stir well. Add salt to taste, if necessary.
    4. Allow stew to come to a low simmer and then add potatoes, carrots and cilantro sprigs. Cover pot and cook for approximately 15 minutes, or until potatoes are cooked through.
    5. Carefully place shrimp into pot and cook for an additional 4 minutes.
    6. Serve stew warm in bowls and garnish with optional ingredients: citrus pickled onions, avocado slices, jalapeno slices, and/or lime. Enjoy with warm corn tortillas.

    info

    Serves 4-6.

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  7. Braised Short Ribs in Ancho Chile & Tamarind Sauce

    Braised Short Ribs in Ancho Chile and Tamarind Sauce

    Braised Short Ribs in Ancho Chile & Tamarind Sauce

    Infuse your short ribs with an explosion of flavor! Slowly cook your ribs down with this sauce and taste the rich and subtle smoky ingredients in each fork tender bite.

    This is a great entertaining recipe because you can start the recipe the day before and just let it cook in the oven a couple hours before your guests arrive.

    ingredients

    • 5 lbs. Bone-In Beef Short Ribs
    • 3 tbsp. Oil (vegetable, grapeseed or canola)
    • 4 c. Unsalted Beef Stock
    • 1 12 ounce jar of SALSAOLOGY Ancho Chile & Tamarind Sauce
    • Salt and Ground Black Pepper

    method

    1. Preheat oven to 350°F. Season ribs generously with salt and pepper. Heat oil in a large Dutch oven or iron skillet over medium high heat. Working in batches, add short ribs and brown until ribs are brown and crusty on all sides. Transfer ribs to a separate dish.
    2. Pour out all excess oil from Dutch oven and return to medium heat. Add SALSAOLOGY Ancho Chile & Tamarind Sauce and stir in the beef stock, mix well together. Adjust seasoning if necessary. Add short ribs and make sure they are submerged in sauce. Bring to a boil, cover and transfer pot to oven.
    3. Braise short ribs until they are very tender, approximately 2 – 2 ½ hours. Once tender, uncover pot and continue to braise in the oven for another 5 -10 minutes so the ribs get a slightly thick glaze on top. Serve ribs warm with plenty of that delicious sauce.

    info

    Serves 6. Leftovers? Use the meat from the ribs to make an incredibly tasty sandwich for lunch the next day.

    mix it up

    Also great to use with SALSAOLOGY Chile Negro & Hibiscus Sauce.

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  8. Grilled Chicken Leg Quarters

    GrilledChicken

    Grilled Chicken Leg Quarters

    Chicken legs quarters are the perfect cut to grill because you get a crispy golden skin while the meat remains tender and juicy. SALSAOLOGY Ancho Chile & Tamarind Sauce is the ideal sauce for this recipe because the explosive flavors of chiles, spices and tamarind are magnified over the fire and give the chicken that smoky charred flavor we love on summer days.

    ingredients

    • 4 Chicken Leg Quarters
    • ½ Cup plus extra for final basting SALSAOLOGY Ancho Chile & Tamarind Sauce
    • Salt and Pepper

    method

    1. In a glass baking dish arrange chicken leg quarters, pour SALSAOLOGY Ancho Chile & Tamarind Sauce over chicken insuring that both sides of chicken legs are rubbed and covered in the sauce. Cover with plastic wrap and refrigerate preferably overnight or for same day marinade at least for 1 hour.
    2. Preheat grill to a medium heat. Allow chicken to come to room temperature before grilling. Season chicken with salt and pepper.
    3. Turn one side of the grill off. Place chicken skin side down on the hottest part of the grill, over the heat and cook until the skin has browned and loosened itself from the grill; about 5 minutes. Turn chicken over and transfer to indirect heat on the other side of the grill. Cover barbecue and continue cooking, turning occasionally until chicken is cooked through for an additional 35 minutes.
    4. In the final 5 minutes of cooking, brush chicken skin side with additional SALSAOLOGY Ancho Chile & Tamarind Sauce flip, and continue basting. Chicken is ready when thermometer reads 160°F and its juices run clear. Allow chicken to rest for a few minutes before serving.

    Number of servings (yield): 4

     

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  9. Grilled Pork Chops with Peaches

    porkchop-cover

    Grilled Pork Chops with Peaches

    One of the best things about grilling season is all the flavors that are highlighted by cooking over open fire. But know; that perfect char flavor isn’t exclusively reserved for meats. Here we grill juicy summer ripe peaches that caramelize just right to pair with the flavors of the smoky grilled pork chops and our Ancho Chile & Tamarind Sauce. Prefer nectarines or apricots? Have at it, you won’t be disappointed! 

    ingredients

    • 4 Pork Chops; Bone In
    • Salt
    • ½ Cup plus extra for the table SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 1/4 Cup Olive Oil
    • 4 Peaches; ripe, cut in half and pit removed

    method

    1. Season pork chops with salt and transfer to a resealable plastic bag or a glass pan. In a small bowl, combine SALSAOLOGY Ancho Chile & Tamarind Sauce with olive oil then pour sauce mix into bag and ensure all the pork chops are covered in sauce.  Refrigerate and allow chops to marinade for at least 60 minutes, or preferably overnight.
    2. Light and preheat grill. Remove pork chops from bag and place on grill. Turning occasionally, cook pork chop until cooked through, approximately 12 minutes and thermometer reads 135°F. Transfer chops to a board or platter and let them rest for 5 minutes before serving.
    3. Toss peaches with some olive oil in a small bowl and season with a pinch of salt. Place peaches cut side down on grill and cook until they begin to soften and char, about 5 minutes. Serve peaches on platter with pork chops and additional sauce for the table.

    Number of servings (yield): 4

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  10. 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

     

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  11. 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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  12. 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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  13. 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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  14. 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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  15. 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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  16. 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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  17. 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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  18. 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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  19. 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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