Mexican Salsa Cookbook

[Charlesetta Blare]

Withvarying levels of literacy in their native language and anxious expectations of what an English as a second language class might do for them, the women ventured out of their homes to attend class. By the time two local filmmakers, Heidi Knott and Lee Serrie, volunteered to create Sharing Secrets of Salsa: Mixing English with Community Spirit the women in the classes had not only written and contributed their special family recipe to the Secrets of Salsa cookbook, but participated in many a public event celebrating the cookbook and their accomplishments.

The documentary DVD features the stories of the women and these authentic recipes, following the growth of the unique and ongoing project. Drawing strength from the appreciation of their family salsa recipes, the DVD became an opportunity to further expand their empowerment and horizons in their new language and culture. Like the cookbook, the production of the DVD by the professional filmmakers was carried out within the context of the classroom, local artists, and the salsa-tasting events.

Secrets of Salsa grew out of an adult school English conversation class, attended by women struggling with a strange culture and a difficult, unknown language. They gathered to learn English, of course, but also to find mutual support. They began sharing meals and recipes, and gradually, out of that beginning, came this book. As the project progressed, and as the first editions were published and found success, the women gained confidence and pride in skills they had never even realized were valuable.

Over ten years later, Secrets of Salsa has sold over 27,000 copies worldwide, and the proceeds from these sales have gone to the continued support of the Anderson Valley Adult School, so that others, too, can gain the language and citizenship skills needed for successful, productive lives.

So when you enjoy these wonderful salsa recipes, know that you are participating, as well, in a ongoing community success story. But, most importantly, of course, you have some truly wonderful salsa experiences ahead of you. Bien provecho!

The book is short and sweet, to the point! I want to share a little more details of each chapter here. It was not that difficult to narrow down the recipes. Ninety five percent of them already existed on my blog. The opportunity for the book came in early December. I was ready for the challenge. At the same time I was faced with the news that I would have to have major surgery asap. This would be my first experience going to the hospital, having any kind of surgery, ever! In between trying to write the outline for the book, I was faced with unfamiliar and kind of scary territory ahead of me. In the end, the cram sessions of preparing the recipes, shooting, editing for the book is what helped me get through it all. My faith in God and the discipline I learned from my parents played a key role. I definitely faced some difficult days through it all, but my eyes were set on finishing the book.

Every Mexican taqueria, taco truck or taco stand has their own secret spicy salsa. There are typically several squeeze bottles with salsas in different colors and textures to choose from. Most times they are on the spicy side and keep us guessing as to the ingredients that were used to prepare them. We all would love to recreate them at home! All this talk about salsas, sauces and adobos only makes me realize that I cannot leave you without some good homemade tortillas! For me, the perfect taco consists of a freshly made tortilla, corn or flour, fillings of your choice, fresh garnishes and that favorite homemade salsa on top!

Hi Andrew! So happy you received your book! That was totally the plan on my part to include an intro and tips to each recipe. Unfortunately, I had to follow the guidelines of this certain design for the book. I was limited to a certain amount of text. I like to give my followers tips and as much information that I believe would be helpful in each recipe. The nice thing is that 98% of the recipes are on my blog and have way more details and tips. I appreciate you taking the time to give me your feedback.

The book is not available in books stores or Amazon, actually. It is only available to order online directly through hp content. They are the publishers and in charge of printing and shipping of the books.

HI Juan!

The cookbook is only available directly from the publishing company on this link =lapinaenlacocina

You can find a good selection of dried chiles online at Toluca Foods

Any Mexican market that carries Mexican spices should sell dried chiles too.

I have been looking at your recipes for over a year, and the ones I have followed have turned out great. Just ordered a copy of your cookbook to help support your mission to share your recipes. I would LOVE to see a larger cookbook of your favorite (or best received) recipes from your site. De un gabacho en Tucson, gracias por ayudarme a aprender las recetas que crec comiendo en las casas de mis amigos!

Hi Lars,

Unfortunately, I do not have control over where the book is sold. The book must be ordered directly through the publisher with a credit card. As far as I know it is only sold in the US, UK and Canada. I do apologize.

This recipe for salsa verde is my version of an authentic Mexican salsa recipe! The main ingredients for a salsa verde are tomatillos and serrano peppers. But, there are many variations and techniques to make a salsa verde. Here's how to make it!

This Mexican green sauce is ideal for tacos, but it has many uses like for making enchiladas verdes, chicken chilaquiles verdes, pork in salsa verde, and chicken tamales in green sauce, just to mention a few.

When I have company over, I love to make a batch of this salsa with some of my fresh salsa roja and serve it alongside some fresh crispy tortilla chips. All of my guests tend to want to take some of these chips and salsa home with them because they love it so much!

I also like to use this green tomatillo salsa in other dishes like scooped on top of some tacos (like these beef tongue barbacoa tacos) or enchiladas (like these enchiladas rojas but swapping out the red sauce for this Mexican green sauce).

There is one other green Salsa that looks like the avocado salsa that is little known. It involves using green mexican zucchini (actually all zucchini are mexican) instead of tomatillos in the recipe here.

I just made a salsa verde fresca/crudo, about 10 minutes ago. Tomatillo, jalapeno, poblano, habanero, black pepper, lime juice, and of course the onion and garlic, and cilantro. I make cooked salsas but this time I wanted fresh! It's 99 degrees out! It's delicious, muy picante, and beautiful to look at. I'm making this for a small independent mechanic shop that has been in business for 30 years! They are doing work on my vehicle tomorrow. They're great people, so I thought some fresh salsa and chips would be perfect for their busy workday. The habaneros really add something to this salsa and I find black pepper also contributes. I live in the high desert of New Mexico and like using Manzano peppers when I can find them. I love their black seeds that look so "cool" in a salsa. Thanks so much!!!

I have not tried this yet, but I have everything intention of doing so once my tomatillo plants gift me with their bounty. Have you ever canned this for a shelf stable salsa? I would love to have it handy all year long. Thank you

Hello Mrs Martinez, my name is Glenn and I'm trying to find a recipe that's authentic for green chili stew I'm not sure if I should use tomatoes to make the sauce or just blend up roasted green chilies I could use a little adult supervision on this Thank You?

I was dubious. My tomatillos were a little soft definitely not fresh as can be and the recipe was so simple... But oh. my. god. This is soooooo good! I'm trying to think of all the things I can put it on... Need to make tacos or realy just get a spoon and eat this out of the container. Wow! Thanks for the recipe.

I've made this before but making it for my daughter's wedding for 75-100 people! Along with rice, guacamole, and salsa verse! She only wanted me to cook those things because my husband is Mexican and I lived in Mexico! No pressure and you've always been a big help to me! I love to cook and youre the best!

Hello Jos, I moved from Texas to Tokyo, Japan and four years later back to Texas. I love and cook both Japanese and San Antonio TexMex dishes. I am thrilled to find this wonderful, authentic Mexican food site by a woman who is also familiar with TexMex and our beloved breakfast tacos. I made Huevito en Salsa with homemade corn tortillas this morning. I will use the recipes from this site a lot. They are what I know from Mexico (where I have traveled) and Texas. Thank you Mely!!!

Gracias por la receta.it reminds me of the sala Verde my mom would make back in Texas. It was hard finding fresh tomatillos and Chile serrano in Tokyo, Japan but my Japanese wife and I were able to find them at a Farmers' market. This will go great with the enchiladas de Pollo that I will make for her.

Dear Mely.

My brother went to the States and his wife is american. This web site is a great and excellent way of for her, to be able to learn how to cook mexican recipes for my brother. Thank you so much

Mely,

This is very similar to the recipe that I use, but the one I use has you do a last step of heating oil in a sauce pan and cooking the sauce for a bit to thicken it. Have you ever done it this way?

Also, I sometimes will roast the tomatillos and peppers instead of boiling them which gives it a little deeper taste.

Thanks,

Joy

Yes, something I do that, we call it fried salsa. Actually, my mom does that to all her salsas. The salsas cooked that way last a couple of day longer on the fridge. I just prefer to avoid the oil. ?

Mely so glad I found you. When ever I go looking for a recipe I get Food network, yummly and others. I wanted authentic recipes from a Mexican kitchen!!! So many things to try, I will have fun experimenting with everything.

thanks

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