Veracruzano Chile Salsa

The salsa at the Coco Loco on the Costa Esmeralda was particularly good, and at least to my somewhat seasoned palate, a bit unusual - sweet, spicy, smoky and dark.

Eventually my curiosity overcame my reticence for cooking and I asked Alberta what she does to make this stuff. It seems, at least superficially, to be delightfully simple.

Salsa Veracruzano



  • garlic cloves 
  • dried chile peppers (ancho or other more spicy varieties) 
  • water 


  1. finely chop garlic 
  2. add garlic, peppers and water to a pan 
  3. sauté for a while 
  4. blend (or mash with mortar & pestle)

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