Eldritch wrote:
I've fallen love with burritos at some local restaurants. I would like
to find how to make the salsa that goes on them. At most of these
places you can self-serve additional portions of salsa. It's reddish
kind of fluid, in which you can see what appears to be small yellowish
seeds. It's fairly mild. It's not like the kind of salsa that's
served for scooping with corn chips; it's not like chopped tomatoes,
onions, etc. This is more fluid.

Now that los taconeros enchilados are a little quieter, I'll mention
that another possibility for the small seeds is that they are annatto
seeds that escaped straining out of the oil or lard.

Annatto is called "achiote" in Mexico, and is used for a coloring and
flavoring in the Caribbean, Colombia, Ecuador and Venezuela. It's also
said to give off a nice floral smell
to Mexican cuisine.

I'm still looking for annatto seeds and achiote locally.

Achiote *powder*, containing a chile powder as well as the annatto
seeds can be ordered from MexGrocer.

Recaudo rojo is a Yucatecan red chile powder which is said to resemble
the adobo paste which is used for coating meat or fowl before cooking.

To make annatto oil or annatto lard, combine 4 tablespoons of annatto
seeds with 4 tablespoons of oil or lard, and heat the mixture over
moderate heat until the seeds begin to give off a deep orangey red
color. Fresh seeds will do this in about a minute. When the golor
begins to turn golden, remove from heat immediately. Strain the seeds
off and store
the oil or lard. It will keep indefinitely.

Mi dilecto y fino amigo CK:

I think you should say "Taqueros" as taconero sound like somebody who
makes tacones (shoe heels).

Now, achiote in burros salsa?, somehow I don't think so as it makes a
dark red, almost brown color.

I think I know what the original poster meant with the salsa he was
looking for, a redish, almost orange, very fluid salsa, with no chunks
of tomato or chile and with small seeds on it. I saw something like
that at El Cabritero, here at Monterrey, very much like the bottled
Salsa de la Viuda, when I found about the recipe I'll post it .

wrote in message
oups.com...
Mi dilecto y fino amigo CK:

I think you should say "Taqueros" as taconero sound like somebody who
makes tacones (shoe heels).

Now, achiote in burros salsa?, somehow I don't think so as it makes a
dark red, almost brown color.

That has been my experience too. The seeds I've seen in this type of sauce
are chile seeds.

I think I know what the original poster meant with the salsa he was
looking for, a redish, almost orange, very fluid salsa, with no chunks
of tomato or chile and with small seeds on it. I saw something like
that at El Cabritero, here at Monterrey, very much like the bottled
Salsa de la Viuda, when I found about the recipe I'll post it .

I certainly look forward to seeing that recipe! The sauce presented at the
restaurants I frequent, seems to be a simple red chile sauce made in the
usual way.... frying the dried chiles, blending etc. I am not familiar with
bottled Salsa de la Viuda. Is there a brand name? How is it used? I am
intrigued!

Charlie

Well, maybe you know about the cocktail called "Vampiro", made with
tequila, it has some orange juice, lime juice, red chile, etc, etc. So
a company made a blend of most of the ingredients and it makes a red
juice called "sangrita de la viuda", well the same company started
making salsa in small bottles (like tabasco) so it is "salsa de la
viuda", it is pretty mild but in my opinion less acid than tabasco,
more tasty. I have been loocking for a link or image but I have found
nothing yet. I found this Vampiro Recipe (for a goof new year toast ;o)
)

Vampiro Recipe #132907
The national drink of Mexico.
1 2/3 ounces silver tequila
2 1/3 ounces tomato juice
1 ounce fresh orange juice
1 teaspoon clear honey
1/3 ounce fresh lime juice
1/2 slice onions (finely chopped)
fresh hot red chili peppers (a few slices)
worcestershire sauce (a few drops)
salt


1. Add all ingredients to a cocktail shaker filled with ice.
2. Shake vigorously to release the flavor of the chili.
3. Strain into a highball glass filled with ice.
4. Garnish with a wedge of lime on the rim of the glass and a chili
(green or red).

also it is usual to salt the rim of the glass as in the margarita
cocktail.

Feliz Año Nuevo!

Charles Gifford wrote:
wrote in message

I think I know what the original poster meant with the salsa he was
looking for, a redish, almost orange, very fluid salsa, with no chunks
of tomato or chile and with small seeds on it. I saw something like
that at El Cabritero, here at Monterrey, very much like the bottled
Salsa de la Viuda, when I found about the recipe I'll post it .

I certainly look forward to seeing that recipe! The sauce presented at the
restaurants I frequent, seems to be a simple red chile sauce made in the
usual way.... frying the dried chiles, blending etc. I am not familiar with
bottled Salsa de la Viuda. Is there a brand name? How is it used? I am
intrigued!

Maybe you might e-mail Roberto. hydranet.tripod.com/roberto.html

Roberto's blog says that he likes it.

"pero no puede faltar aquí el Café Capuccino... y las sopas de fideo
con salsa de
la viuda de Sánchez ó chile chilpotle, y las sopas Campbell's."

wrote in message
oups.com...
Well, maybe you know about the cocktail called "Vampiro", made with
tequila, it has some orange juice, lime juice, red chile, etc, etc. So
a company made a blend of most of the ingredients and it makes a red
juice called "sangrita de la viuda", well the same company started
making salsa in small bottles (like tabasco) so it is "salsa de la
viuda", it is pretty mild but in my opinion less acid than tabasco,
more tasty. I have been loocking for a link or image but I have found
nothing yet. I found this Vampiro Recipe (for a goof new year toast ;o)
)
recipe snipped

Ah. I see. I have heard of that cocktail though I have never actually seen
one. Thank you very much for the information! I think I'll have to give it a
try! =

Charlie

"CK" wrote
Maybe you might e-mail Roberto. hydranet.tripod.com/roberto.html

Roberto's blog says that he likes it.

"pero no puede faltar aquí el Café Capuccino... y las sopas de fideo
con salsa de
la viuda de Sánchez ó chile chilpotle, y las sopas Campbell's."
_____________________________

Thanks for the suggestion. I am making fideo for my dinner this evening. It
will be a very simple concoction. I have thawed a container of home made
chicken stock and will use that with some sliced green onion and the fideo
of course. Simple and comforting.

Charlie

Just checked with a bottle of salsa de la viuda y had at home, it is
made by Casa Cuervo, the same of Tequila Cuervo. It may be easier to
find like that.

Now when you said fideos, I don't know why, I remembered something I
use to do when I was a child: Add a banana to them, like you would to a
Corn Flakes bowl, don´t know if somebody else had done it before or it
is just one of those weird things you'd eat as child, try if you
like/dare.

Saludos!

Eldritch wrote:

I've fallen love with burritos at some local restaurants. I would like
to find how to make the salsa that goes on them. At most of these
places you can self-serve additional portions of salsa.

You mean "self-serve" out of a bottle? Maybe it is Cholula.
Not nearly as good as fresh made but it is pretty common in
restaurants. Here is a pictu

http://www.mexgrocer.com/1254.html

wrote in message
oups.com...
Just checked with a bottle of salsa de la viuda y had at home, it is
made by Casa Cuervo, the same of Tequila Cuervo. It may be easier to
find like that.
________________________________

Thanks! I'll look for it.
________________________________

Now when you said fideos, I don't know why, I remembered something I
use to do when I was a child: Add a banana to them, like you would to a
Corn Flakes bowl, don´t know if somebody else had done it before or it
is just one of those weird things you'd eat as child, try if you
like/dare.

Saludos!
_____________________________

Heh, heh! I think we all have things like that from childhood. Usually not
as good as we remember them! Thank you again!

Cheers,
Charlie