salsaology recipes

ingredient:

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  1. Pumpkin Mole Braised Chicken with Squash & Kale

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    Pumpkin Mole Braised Chicken with Squash & Kale

    ingredients

    method

    1. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add squash and kale to pan, season with salt and pepper. Stirring occasionally, sauté for 5 minutes. Transfer squash and kale to a bowl and set aside.
    2. In the same pan, heat 1 tablespoon of oil.  Season chicken thighs with salt and ground pepper. Place chicken skin side down in pan and cook until skin is golden brown and crispy. Transfer thighs to a plate and repeat with remaining oil and chicken if necessary. Pour out excess oil from the pan and return to stove.
    3. Return the chicken with skin side up, with the squash and kale to the pan. Add SALSAOLOGY Pumpkin Mole Sauce and chicken stock to pan over medium heat. Bring to a simmer, cover and cook until the chicken is cooked through and squash is tender, approximately 20-25 minutes.
    4. Serve with quinoa or rice, and some warm bread or tortillas of course; to soak up every drop of mole.

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  2. 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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  3. 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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