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Just a few of the many fresh salsas made daily at Sol Mexican Cocina. Photo courtesy of Sol Mexican Cocina.

Watch Chef Deborah Schneider Make Two Fresh Salsas

Join us for a live video cooking lesson with the chef-owner of Sol Mexican Cocina.

By |

There are two things you should know about today: First, it’s the one-year anniversary of the opening of Sol Mexican Cocina in Cherry Creek North. Second, the talented cooks there make more than 20 salsas and sauces from scratch everyday for chef-owner Deborah Schneider’s Baja, California-inspired menu.

To celebrate both of these facts, Chef Schneider is going LIVE with us on the 5280 magazine Facebook page at 3:00 p.m. She’ll show us how to make two of her vibrant fresh salsas, including all the tips and tricks you need to know to recreate the recipes below at home.

Sol Mexican Cocina’s Tomatillo Salsa
Adapted from ¡Baja! Cooking on the Edge
Makes 1 quart

10 medium tomatillos, husked and washed
2 small white onions, peeled and diced
3 (or more) medium serrano chiles, stemmed and chopped
1 bunch fresh cilantro, chopped
Kosher salt

  1. In a food processor, pulse the tomatillos, onions, chiles, and about 1 1/2 teaspoons salt; pulse to make a chunky, thick purée.
  2. Add the cilantro and pulse again until combined.
  3. Taste for salt and add more as needed.
  4. Serve with pork carnitas, eggs, quesadillas, or anything buttery and rich.

 

Sol Mexican Roasted Green Chile Salsa
Adapted from ¡Baja! Cooking on the Edge
Makes 1 quart

20 medium serrano chiles, washed and dried
8 medium tomatillos, husked, washed, and dried
4 medium Roma tomatoes, washed and dried
8 large cloves garlic
Kosher salt

  1. Open your kitchen windows and/or turn on the stove fan or hood. Line a large, heavy skillet (preferably cast iron) with a piece of aluminum foil and set the skillet over high heat. (If you have two skillets, you can roast everything at once. If not, work in batches.)
  2. Place the chiles, tomatillos, whole tomatoes, and garlic directly on the foil and dry-roast, turning with tongs occasionally, until well charred and beginning to soften.
  3. As each ingredient reaches doneness, remove it from the skillet to let cool.
  4. Stem the chiles, then transfer all of the ingredients, including 1 teaspoon of salt, to a food processor or blender. Process until smooth-ish; don’t over-process.
  5. Taste for salt, adding more as needed. Serve alongside burritos, tacos, steak, or anything else that would benefit from a kick of spicy heat. (Fair warning: This salsa is likely too hot to serve straight up with tortillas chips.)

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