A collection of my favourite recipes & remedies from Mexico and around the world.

Archive for the ‘Salsas & Dips’ Category

Classic Mexican Salsa Roja

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Classic Mexican Salsa Roja

A typical tomato based salsa that you will find at almost every taco stand, restaurant and home in Mexico. A must if you are doing carne asada, a bbq beef taco is just not the same with out it! (more…)

How to Make a Basic Caldillo de Tomate, a Light Tomato Broth

Caldillo de Tomate, or Tomato Broth, the perfect accompaniment for many dishes.

My husband showed me this simple recipe for a beautiful ‘jugoso’ tomato sauce that I now use for many different dishes. It is called ‘caldillo‘ (broth) not ‘salsa‘ (sauce), the difference is that a caldillo is more like a thin soupy type of salsa, or a light tomato broth rather than the thicker chunkier type of salsa that is used on tacos for example. It is used for dishes such as Chiles Rellenos, they are served ‘bañado‘ (bathed) in it. I love it, its so flavoursome and tasty yet light and not too thick. Great as a base for tomato soup or for any dish that requires a thinner tomato sauce. (more…)

How to Make Tahini

An essential ingredient for Authentic Middle Eastern Hummus.

Tahini is a paste made from sesame seeds and olive oil and is an essential ingredient in hummus. I have seen recipes on the internet for tahini-free hummus, but the taste of the hummus before I add the Tahini is just not the same, those who know the way real hummus should taste will notice the lack of flavour that only comes from the sesame seeds.

Depending where you live it can be hard to find tahini in the shops or market, here in Manzanillo I think its pretty much impossible to find. Thanks again to my friend Diyana I have a pot of it in my fridge that she made herself and gave me a while ago. Since then I have made hummus a few times and it’s always been delicious, here is the link to my recipe for Authentic Middle Eastern Hummus. (more…)

Authentic Middle Eastern Hummus

I love chickpeas and I love hummus. I really should make it more often, I don’t know why I don’t as it is not difficult to make, but if you don’t have tinned chickpeas or a pressure cooker you need to soak the dried beans overnight and cook them the next day so you need to plan ahead a little.

A good friend of mine, who apart from being an amazingly talented artist is also a wonderful cook, gave me her own recipe, she is originally from Jordan in the Middle East so it can’t be more authentic! (more…)

Classic Mexican Salsa Verde

Green Tomato Salsa

In Mexican food the salsa is as important as the main dish itself, no table is complete without it and it can transform an ordinary everyday meal or snack into an extraordinary one! This recipe was given to me by my Mother-in-Law a few years ago. (more…)

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