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Salsa for Pozole
intense and spicy
This is a curious case because the pozole is an abundant soup that is prepared with a salsa that generates a condimented broth. Furthermore, when the pozole is served, many ingredients are put on the table that give the freedom to the diner to keep on preparing it. With all this situation that is happening in the pozole and around it, it seems like there is no room for anything else...
Well, in the Mexican cuisine there is always room for one more and in this case is the salsa for pozole. This salsa is not used for preparing the pozole, it is a salsa that has to be put along with all the ingredients that are put on the table so the diners that want can add a little to their pozole. The salsa is spicy and intense, then if you want to potentiate the pozole’s seasoning this is the indicated salsa .
About the Recipe
Fortunately this recipe is very simple... in this way you will have strength to prepare the pozole.
This salsa is spicy and if you want to diminish its hotness only use 3 arbol peppers.
- We recommend using a good olive oil, in the preparation, so your salsa will have an exquisite flavor.
In 10 minutes the salsa will be ready.
The recipe is for 1 cup.
Ingredients 5 Arbol Peppers (.8 oz)1 Tomato (7 oz)1/4 of an Onion (1.2 oz)1 Garlic clove (.1 oz)1/2 teaspoon of Oregano2 tablespoons of Olive Oil
Pepper to taste
1/2 tablespoon of Salt
Cookware 1 Saucepan1 Frying Pan1 Blender1 Cutting Board1 Kitchen Spoon1 Turner1 Knife
Finely chop 1/4 of an onion and 1 garlic clove; then reserve.
Heat in a frying pan over medium heat 2 tablespoons of olive oil.
||The oil has to be heated so the ingredients that are fried don’t absorb so much fat.
- Add in the frying pan:
- The Onion that was minced.
- The Garlic that was minced.
- 5 Arbol Peppers.
Mix the frying pan ingredients and fry them for approximately 1 minute, until the onion and the garlic look a bit transparent; stir regularly.
- Transfer from the frying pan to a blender the ingredients that were fried; then reserve.
Cook and Blend
- Put in a saucepan:
- 1 Tomato.
- The enough Water to cover the tomato.
Bring the saucepan water to a boil over high heat.
Leave the tomato cooking in the boiling water for about 5 minutes, until it softens.
Transfer from the saucepan to a blender, with a kitchen spoon, the tomato that was cooked.
- Also add in the saucepan:
1/2 teaspoon of Oregano.
- Pepper to taste.
- 1/2 tablespoon of Salt.
Blend very well the ingredients.
The Final Touch
for your pozole
Variation: Try the Mexican style tomato salsa , is very similar to this one but it is used in very different dishes.
Did you like the Salsa for Pozole?
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