salsaology recipes

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  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. 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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  3. 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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  4. 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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  5. 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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  6. 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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  7. Lobster and Fideo Soup

    Lobster and Fideo Soup

    Lobster and Fideo Soup

    Fideo is the Spanish word for noodle, specifically a very thin and short noodle, also known as vermicelli pasta. Fideos are commonly used in Mexican cuisine to make soups and pasta salads. This recipe takes the Mexican traditional dish – sopa de fideo (noodle soup) and flavors the broth with our robust Chile Negro & Hibiscus Sauce. The addition of lobster or shrimp just makes this dish rich and heartwarming.

    method

    1. In a medium sized pot, heat 1 tablespoon of olive oil over medium heat. Add the fideos stirring often until they are a toasty brown; approximately 5 minutes. Add 6 cups of chicken stock and stir in ½ cup of Chile Negro & Hibiscus Sauce and season to taste; about 2 teaspoons of salt. Reduce heat to low, cover and cook until fideos are al dente, approximately 7-10 minutes.
    2. Bring a large pot of salted water to a rolling boil over high heat. Add lobsters head in first and cook for 5 minutes. Remove with tongs and place in a bowl or cookie sheet- set aside and allow to cool.
    3. When lobsters are cool, remove tails and claws. With scissors remove shell from tail by cutting down the middle of the tail on bottom. Crack claws and remove claw meat. Cut lobster into desired portions.
    4. Serve fideo soup in bowls and top with lobster meat or shrimp.

    info

    Serves 4.

    mix it up

    *If using shrimp: Peel and devein shrimp. Season shrimp with salt and pepper. Heat 1 tbsp. of olive oil in a pan over medium heat. Add shrimp and sauté for approximately 4 minutes. Add 1 tbsp. of butter and turn off heat. Set aside.

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