Salsa Three

[Karoline Oum]

Thereis a whole culture of salsa making in Mexico, we have lots of different salsas depending on the region. Today I am making three basic salsas: Morita chilli, arbol chilli and Tomatillo. They are easy to make and believe me, I made them in 15 min.

There is a saying that says, if a salsa makes you cough while you are making it, that means that it is a good salsa and believe, it is true! I coughed a lot, specially when I did the arbol one, gosh! Those thin chillies are dangerous, but delicious.

Todo bien aqu, Karla! Hemos tenido un invierno muy tranquilo en cuanto al clima y eso me hace muy feliz. Casi no me gusta la nieve y a Roberto no le gusta tampoco, jeje. Somos un par de pajros tropicals, jaja ? Married life is wonderful! We have been enjoying our time together, and the best part is we both love to cook. It makes for some great dinners. Muchos saludos y abrazos!

a Mexican, living and cooking in London for my little family and lovely friends.Since I remember I have always loved cooking, especially my family Mexican recipes, you know, the ones you have in your heart and takes you back to Mexico every time you eat them.

Excellent Based on 72 reviews Meena Reddi 2023-10-18 My husband and I loved our experience cooking with Karla. We had a wonderful group and we learned to cook so many lovely Mexican dishes. We weren't expecting a delicious Margherita on arrive and some guacamole and tortilla chips. Instructions were easy to follow and everyone had fun. I would totally recommend this class. Mehrunnisa Yusuf 2023-10-09 A friend of mine treated me to a class and a supper club with Karla. She has a beautiful home and is a wonderful cookery teacher. It is the demonstration and also the extra information on sourcing of ingredients and hands on work that made this cookery class really special. Kate Mackie 2023-08-04 I would highly recommend Karla's Baja Feast cookery course! My friend and I had a fantastic day learning how to make some of her delicious dishes. Karla was a great teacher and it was lovely to be able to enjoy the food as a group afterwards in her beautiful home. Eleanor Hayes 2023-08-04 Yucatan Cooking Class: The entire experience was great, Karla is knowledgable, the food was delicious, overall a lovely day. Would highly recommend for anyone interested in learning about Mexican food Cecilia Crdova 2023-06-25 My husband and I took Karla's Mexican antojitos class to celebrate his birthday and it was the best experience. Karla is a wonderful teacher and she was very patient with us and our questions. The food was delicious and the recipes are great. We would love to take more classes in the future. Shonee Mirchandani 2023-06-19 Not only the best Mexican food i have ever had, but also an amazing venue to celebrate my a special occasion with friends. Karla has a beautiful house and is so warm and welcoming. Her food is superb and just writing this review is making my mouth water. Highly recommend. Wayne Vincent 2023-05-19 One of the best cooking classes I've ever taken. Great knowledge. Amazing food that you can never learn just watching youtube! I will be back Alexander Huband 2023-04-11 Karla's street food cooking course was absolutely fantastic. Karla is an excellent teacher, she explains everything carefully and takes the time to make sure you understand how to make everything before moving on. I felt so welcomed into her beautiful home, the class started with a margarita and finished with an absolute feast. We never felt rushed by Karla and I wouldn't hesitate to recommend this to anyone who's interested in Mexican cooking or street food. Mark 2023-03-24 Great afternoon. Great food. Informative host. Would heartily recommend. Ashley Guilliam 2023-03-19 Wonderful afternoon doing the Yucatan cooking class with Carla. The classes are relaxed, interesting and very hands on. Sitting down to eat everything at the end in Carla's lovely home is a fantastic experience, and one I'd gladly recommend to anyone.

Turn on your broiler and place a rack five inches away from the heating element. Line a skillet or baking sheet with foil and place the tomatoes, jalapeo halves and garlic on the skillet; season with salt. Cook under the broiler for five minutes (this, and all broiling steps, took much longer in my weak oven), or until the jalapeo and garlic have brown spots. Remove the jalapeo and garlic from the skillet and place in a blender.

I was wondering if this would freeze well? I was just lamenting yesterday that I want fresh tasting salsa in January, too (not just during the peak of summer) and this might solve my dilemma if I can freeze it.

The salsa I make for my Baked Chile Rellenos is almost identical to yours (with onion) except I also add a sprinkle of sugar and salt and stream in avocado oil to give it a nice sauce consistency. Nothing beats the simplicity of fresh tomato salsa!!!

Just finished making this and cannot believe how delicious it is & only 3 ingredients! I used 2 jalapeos & grilled instead of broiling. Wonderful, intense flavor that I bet will be even better tonight when I serve it with tortilla chips & margaritas. Thank you!

Worked exactly as you said it would. Perfect consistancy. I added the lime juice at the end and some cilantro and cumin. Also took a suggestion from a follower and added Black beans and chared an ear of corn. Will serve it shortly over some grilled chicken breasts.

This was so good! Of course I can never leave well enough alone so I through in the juice of half a lime that was lying around and cilantro that needed to be used up. Greater than the sum of the parts.

I made and it was fantastic! I blogged about it here -ingredient-salsa/

My jalapeo was a very spicy one, so I just used one. Like you suggested, I added half an onion that I already had peeled and sitting in the refrigerator. Thanks!!

Very yummy! I love the charred flavor. I added an onion and squeeze of lime as well. My oven took wayyyy longer to broil everything as you indicated, although it is usually spot-on for baking/roasting times.

I am so glad I read all the comments because I planted just one tomatillo and it is taking over. They are not super flavorful ones, maybe because it rained all August, and roasting will concentrate the flavor.

Maybe some time you can post various recipes for Pozole. It should never, ever be made with canned corn and few people know how to do it. It is easy to make too. In the US it is sold as hominy. I have never eaten two alike and each on is the one and only authentic version. I have loved all of them. The New Mexican native American version I had was amazing.

This is the perfect answer to the avalanche of tomatoes coming out of my garden! My daughter (the dietitian in the motheranddaughtercook.com duo!) loves your blog and your cookbook. I adapted this a little and made an italian-style tomato sauce to put over fish, poultry or pasta, and we had it last night! So easy! Blogged the recipe today, and of course mentioned Smitten Kitchen for the salsa version! Your pictures and recipes are amazing.

I made this from memory recently since my garden is generating tons of tomatoes. In my memory this was onion, pepper and tomato roasted, ooops, but it tasted great. I popped on here for making a batch to can and noticed it was garlic and roasted. It all turned out great and for my volume I am roasting as broiling would be too much work. I am sticking with onions since my family loved it and will bump the acidity for canning with distilled white vinegar. I love how your recipes turn out well even when I totally change them

Jalapenos range a lot in heat. Best bet is to try yours first and get an idea of how hot it is before roasting it, you might find you need less. You can also add it once roasted to taste, a little at a time.

So delicious! Because my garden is overflowing with random heirlooms, I quadrupled the tomatoes. I used two hot jalapeos, and added one white onion and 1/4 of a red one. Instead of fresh garlic, I roasted a small head and squeezed it in. Thanks for yet another simple but adaptable recipe, Deb!

I remembered reading this and made a batch from my faulty memory. I baked the tomatoes and other ingredients instead of broiling. I baked the tomatoes for a long time because my home grown tomatoes of unknown variety (the starts came from a friend) were too water and I wanted thicker salsa. It turned out great, this recipe is extremely forgiving. I canned a bunch up and my family loves it. For the batch I am doing today I decided to actually read the recipe and and I am adding some fresh hot red peppers in with the jalepenos because I need to use them up. I expect it will be very tasty.

This looks amazing! Just wondering if you have any tips for grilling instead of broiling- for example, should you use a tray underneath the tomatoes to catch drippings? Or just cook directly on the grill and add extra water if needed? Thanks!

Always love your recipes, but Im a bit confused, recipe, in the photo it looks like there are onions on the sheet pan for roasting in addition to the garlic, tomatoes and jalapeo but they are not noted in the ingredients or method.Should I add onion?

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This salsa is fantastic! It comes together so quickly. It quickly replaced our normal go-to fresh salsa recipe. And the best part, my ultra picky eater LOVES it, and can make it by herself. Thanks for the great recipe!

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