salsaology recipes


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  1. Grilled Ribeye Steaks


    Grilled Ribeye Steaks

    The best pairing for our Tres Chiles & Mezcal sauce is all things beef. The unique blend of robust chiles and the smoky notes from the mezcal create magic with the fattiness of ribeye steaks. Use the sauce as a one ingredient marinade and as a steak sauce for extra flavor! 


    1. Season Ribeyes with salt and pepper. Rub ½ cup of SALSAOLOGY Tres Chiles & Mezcal Sauce into steaks and refrigerate covered, for at least 1 hour, but the longer it marinades the better!
    2. Preheat grill to high heat. Using tongs and a paper towel dipped in olive oil, wipe grates. Place ribeye steaks on grill and cook, approximately 6 minutes on each side for medium rare; more or less time depending on the weight of the steak. If using a thermometer, the temperature should be 140°F when you pull the steaks off the grill.
    3.  Allow steaks to rest for at least 8-10 minutes, loosely covered with foil. Slice and serve with extra salt and Tres Chiles & Mezcal Sauce for the table.

    Number of servings (yield): 4

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  2. 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.


    • 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


    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.


    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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  3. 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! 



    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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