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Mexico: One Plate At A Time Episodes
Tips and Salsa
In Mexico, salsa is neither a dip nor an afterthought. It's an integral part of eating.
"The more you know about salsa," Rick tells us, while snacking in a countryside restaurant near Guadalajara, "the better you'll understand Mexican cooking." And with that, he embarks on a journey into to the soul of salsa, packed with all kinds of helpful tips and techniques that prove a tasty point: salsas can really cook!
He shows us how simple it is to make a classic raw-tomato Salsa Mexicana, and a roasted-tomato Molcajete Salsa, taking time out for a gardening lesson on "growing your own" salsa ingredients before turning the roasted salsa into an easy Mexican Red Rice.
After a quick "Tomatillo 101" in a Mexican market stall he concocts a smoky Chipotle Tomatillo Salsa, which becomes the base for Shrimp Sautéed in Smoky Tomatillo Salsa. And finally, he shows us a versatile "avocado salsa," -- Guacamole Three Ways -- that can go from simple to luxurious depending on the whim of the cook.
For more on the recipes and information provided on this episode visit www.fronterakitchens.com.
- Segment 1
- Mexico's Salsa
- In Mexico, salsa is neither a dip nor an afterthought, it's an integral part of eating!
- Watch Segment
- Segment 2
- Making Salsa
- Rick shows us how simple it is to make classic raw-tomato Salsa Mexicana.
- Watch Segment
- Segment 3
- Chipotle Tomatillo Salsa
- Rick concocts a smoky Chipotle Tomatillo Salsa.
- Watch Segment
- Segment 4
- Avocado Salsa
- Rick makes a versatile 'avocado salsa.'
- Watch Segment
