Enjoy this recipe from Chef Juan Antonio Hussong for a creamy, three chile salsa verde that has a hint of heat. This is the 2nd recipe From our Mastering Mexican Salsas Course. The 1st recipe is for an uncooked (raw) salsa verde.
What This Salsa Goes With
Chef Juan Antonio likes the Three Chile Salsa with a wide variety of dishes: beef tongue, pork, omelettes, chilaquiles, pastas, chicken, and fish. Just remember, you can use any salsa on any dish you please. Salsas are infinitely adaptable.
Chiles Used
The chiles that are the foundation for this salsa are the Poblano, jalapeño, and the California chiles. (See our guide to chiles used in the course.)
Poblano Chile
A large, dark green, heart-shaped chile with mild heat and a rich flavor. It is commonly roasted and stuffed for chiles rellenos or used in rajas con crema.
Jalapeño Chile
A medium-sized green chile with moderate heat and a fresh, herbal flavor.
California Chile
A mild, long green chile (also called Anaheim) with minimal heat and a sweet taste. It is often roasted and used in sauces or stuffed.
Printable Recipe
Download the printable 8.5”x11” recipe sheet which includes the ingredient list, preparation instructions, and a space for your kitchen notes.
Ingredients:
4 poblano chiles
3 jalapeño chiles
3 California chiles
1 bunch cilantro
1 medium white onion
3 cloves garlic
2 tsp. dried Mexican oregano
1 tsp. coriander seed
1 cup Mexican cream
½ cup milk or water
1 tsp. salt + to taste
A pinch of pepper
Instructions:
Remove the stems and seeds from the poblano, California, and jalapeño peppers. Cut into medium sized pieces.
Peel the onion and cut into quarters.
Heat 2 tbsp. olive oil over medium heat. Add the chile peppers onions, and garlic. Cook for 10 minutes.
Add the oregano, coriander seed, salt and pepper. Cook for 5 minutes.
Add the cream, cilantro, and milk or water. Turn heat to low and simmer for 40 minutes.
Blend the salsa in 2 batches.
Adjust the salt to taste.
Get to Know Chef Juan Antonio
Juan Antonio Hussong is owner and Head Chef of OSHO Restaurante, Ensenada, BC, Mexico. He creates simple, modern versions of classic Mexican dishes. We are excited that we will be sharing his 30 years of cooking experience in Mastering Mexican Cooking.
Video Transcript
Welcome to Mastering Mexican Cooking. My name is Juan Antonio Hussong. Today we are going to prepare salsa de chile Our ingredients are cilantro, poblano peppers, California peppers, jalapeno peppers, onion, garlic, oregano, coriander seeds, and cream fresh.
Our first step will be to clean all the peppers. Our next step will be start cooking the sauce. We’re going to use olive oil. We saute it for 10 minutes. We’re going to add the rest of the ingredients, which will be the oregano, the coriander seeds, seasoning, salt and pepper, cilantro and cream. We’ll continue cooking for another five minutes.
Our next step will be to add the cream fresh, or crema fresca, cilantro, and a dash of water. All right, now we’ll cover it and we’ll simmer it for 40 minutes. Our next step, it will be to blend the sauce. I recommend we blend in two parts. Don’t fill the blender too much, or when it’s very hot it can explode on you.
Our salsa is done. Enjoy.
