salsaology recipes

ingredient:

  • grilling clear tag

  1. Grilled Ribeye Steaks

    Ribeyes

    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! 

    method

    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. 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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  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. 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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  6. 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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  7. BBQ Baby Back Ribs

    BBQRibs

    BBQ Baby Back Ribs

    This barbecue recipe packs in tons of flavor by using SALSAOLOGY Chile Negro & Hibiscus Sauce to marinate and baste the baby back pork ribs. The robust, zesty flavors and dash of savory sweetness from this sauce are perfect for any juicy tender pork ribs…they really are finger lickin’ good.

    method

    1. Preheat oven to 350°F. Season the racks generously with salt and pepper. Use ½ cup of SALSAOLOGY Chile Negro & Hibiscus Sauce to rub the ribs with sauce on both sides. Place in a baking dish or a baking sheet with a rack. Cover tightly with two layers of foil and place in oven and bake until ribs are tender, about 75 minutes.
    2. In a small bowl, mix the 2 tablespoons of honey with the remaining ¼ cup of SALSAOLOGY Chile Negro & Hibiscus Sauce to make barbecue sauce mixture. Reserve for basting ribs.
    3. Heat the grill to medium heat. Grill the ribs on each side for 10-15 minutes, flipping when necessary. During the last 5 minutes of grilling, baste the ribs with the barbecue sauce.
    4. Remove from grill and let the racks rest for 5 minutes before cutting into individual ribs. Serve warm with remaining barbecue sauce.

    info

    Baking ribs can be done up to two days before finishing on the grill. Complete “Step1” , cover tightly and keep refrigerated until ready to barbecue. Allow ribs to come down to room temperature before placing on grill.

    Number of servings (yield): 4

     

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  8. 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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  9. 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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  10. Shrimp Cocktail

    Shrimp Ceviche Appetizer

    shrimp cocktail

    Quench the heat with this dish. Sunny days and warm evenings are the perfect backdrop for this citrusy and spicy shrimp ceviche. It’s fresh, light, and prepares the palate for the rest of your barbecue spread. Perfect to make ahead of time before your gatherings – it’s sure to be a crowd pleaser!

    ingredients

    • 6 tbsp. SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 3 c. Lime Juice, preferably fresh squeezed
    • 3 Garlic Cloves, minced
    • 1 lb. Medium Size Uncooked Shrimp, peeled and deveined, cut into pieces
    • 1 c. Red Onion, chopped
    • 1 c. Cucumber, chopped
    • 1 c. Cherry Tomatoes, halved or quartered depending on size
    • 1/3 c. Cilantro, chopped
    • 1 Medium Avocado, diced

    method

    1. Place shrimp in a bowl and add 2 c. of lime juice. Stir to coat and submerge all shrimp in lime juice. Cover bowl with plastic wrap and place in refrigerator until shrimp are a peachy rose color for approximately 1 hr. This process will cure the shrimp.
    2. In a small bowl, mix the remaining 1 c. of lime juice and the 6 tbsp. of SALSAOLOGY Ancho Chile & Tamarind Sauce. Set aside in refrigerator.
    3. Once shrimp have cured, drain lime juice into a separate receptacle and set aside.
    4. Add onion, cucumber, cherry tomatoes and cilantro to bowl with shrimp. Mix all ingredients together with a spoon.
    5. Add lime and sauce mixture to ceviche and mix well. Add salt and pepper to taste.
    6. Before serving, add diced avocado to ceviche.
    7. If you prefer a more, citrusy flavor, add some of the lime juice set aside from the curing to the ceviche mixture until you obtain the flavor desired. Also, if you prefer more spice, add more SALSAOLOGY by the tablespoon.
    8. Place in small bowls and serve with corn tortilla chips.

    info

    Serves 6 appetizers

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