Au Gratin Potatoes with Poblanos
Creamy, comforting potatoes au gratin with roasted poblanos for a gentle Mexican twist—simple prep, rich flavor, and mostly oven time.
Mexican Salsa Trio Recipes
Updated on by Villa Cocina
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Mexican Salsa Trio
Learn to make easy, authentic Mexican salsas—full of flavor and a perfect kick of heat, simple to prepare right at home.
Ingredients
#1 Creamy Red Salsa (MILD) Makes: 1 1/2 cups
- 6 chiles de arbol
- 2 tbsp avocado oil
- 1 lb roma tomatoes, remove stem area, roughly diced
- 1/4 medium white onion (3 oz), roughy diced
- 2 garlic cloves, peeled
- To taste kosher salt, (1 tsp)
- 1/4 cup avocado oil, add in stream
#2 Roasted salsa (SPICY) Makes: 1 1/2 cups
- 2 guajillos chiles, devained
- 10-12 chiles de arbol
- 4 tomatillos (10oz), halved
- 1 roma tomato (4oz), remove stem area, cut in half
- 1/4 medium white onion (3oz), slice into 3 sections
- 2 garlic cloves, unpeeled
- 1/2 tsp dried Mexican oregano
- To taste kosher salt, (1 tsp)
# 3 Creamy Green Salsa (MILD) Makes: 2 cups
Cut all ingredients as uniform in size as possible
- 3 jalapeños, de-seed and halved
- 1 serrano, halved
- 1 calabacita (10 oz), cut into medium pieces
- 4 tomatillos (8 oz), quartered
- 1/4 medium white onion (3 oz), roughly diced
- 3 garlic cloves, peeled
- 1/2 cup avocado oil
- 1/2 bunch fresh cilantro
- To taste kosher salt, (1 1/2 tsp)
Instructions
# 1 Creamy Red Salsa
- Sauté the chiles de arbol in oil over medium-low heat until fragrant, about 30 seconds. Turn continuously, don’t let them burn. Remove from the pan and set aside until needed.
- On the same pan and oil sauté the onion and garlic until the onions have slightly softened. Stir in the tomatoes and let them cook until completely softened.
- Turn off the heat and transfer the ingredients into the blender including, the chiles de arbol. Add salt and process.
- When everything has broken down and looks smooth, add the 1/4 cup of oil slowly and in a thin stream while the blender is still working. This will make the salsa super creamy and smooth once done. Transfer into a serving bowl and enjoy!
#2 Roasted Salsa
- Place a comal over low heat. Toast the guajillos and chiles de arbol until fragrant while turning continuously. Remove from the heat, rinse and drain. Set aside until needed.
- Turn the heat to medium high. On the same comal roast the tomatillos, tomato, onion, garlic cloves until charred on all sides, softened and completely cooked through.
- Once roasted transfer everything into a blender; as well as, the dried peppers, oregano, and salt. Blend until everything is broken down but you still have pieces of skin left behind.
- Transfer into a serving dish and ENJOY!
#3 Creamy Green Salsa
- Place a pan over medium heat, add the oil and let it reach a safe pan frying temperature.
- Pan- fry the jalapeños, serrano, calabacita, tomatillos, onion and garlic until completely soft and cooked through. Don’t let them brown too much, lower the heat if needed.
- When done, turn off the heat and let everything cool down slightly. Transfer the ingredients and oil into a blender. Also add in the cilantro and salt. Process until super creamy and smooth. Transfer into a serving dish and ENJOY!
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