Imported from the web

Three Taco Salsas: Zucchini, Taquera with Pineapple, and Tatemada

Name: Three Taco Salsas: Zucchini, Taquera with Pineapple, and Tatemada
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: zucchini (For the first salsa; quantity not indicated.); guajillo chile (For the first salsa; quantity not indicated.); serrano chile (For the first and third salsas; quantity not indicated.); garlic (A few cloves for the first salsa; also mentioned for the second and third. Total quantity not indicated.); salt (For all three salsas; to taste. The transcript's phrase about the initial amount of salt appears unintelligible.); chicken bouillon (The transcript calls it “nor de pollo”; interpreted as chicken bouillon. Quantity not indicated; mentioned for all three salsas.); cilantro (Fresh cilantro, to finish the first and third salsas; quantity not indicated.); oil (For the second salsa; quantity not indicated.); onion (For the second salsa; a little is also added to the third. Total quantity not indicated.); tomato (Sinaloa tomato, for the second and third salsas; quantity not indicated.); pasilla chile (For the second salsa; quantity not indicated.); árbol chile (For the second and third salsas; quantity not indicated.); pineapple (A little, for the second salsa; quantity not specified.); water (For the second salsa and a little for the third; total quantity not indicated. The expression “crystal-clear water from Ukraine” appears to be a joke in the transcript.); green tomatillo (For the third salsa; quantity not indicated.)

Recipe by Cocinando con cheffcito Facebook

Imported by Jerry Vogel on SeeMeCook

Three Mexican salsas to serve with tacos: a creamy zucchini and chile salsa that resembles avocado salsa, a taquera salsa with pineapple, and a tatemada salsa. The transcript mentions the ingredients and some actions, but does not provide precise quantities for most of them.

1 servings25 minMexican

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Ingredients

zucchini (For the first salsa; quantity not indicated.)
guajillo chile (For the first salsa; quantity not indicated.)
serrano chile (For the first and third salsas; quantity not indicated.)
garlic (A few cloves for the first salsa; also mentioned for the second and third. Total quantity not indicated.)
salt (For all three salsas; to taste. The transcript's phrase about the initial amount of salt appears unintelligible.)
chicken bouillon (The transcript calls it “nor de pollo”; interpreted as chicken bouillon. Quantity not indicated; mentioned for all three salsas.)
cilantro (Fresh cilantro, to finish the first and third salsas; quantity not indicated.)
oil (For the second salsa; quantity not indicated.)
onion (For the second salsa; a little is also added to the third. Total quantity not indicated.)
tomato (Sinaloa tomato, for the second and third salsas; quantity not indicated.)
pasilla chile (For the second salsa; quantity not indicated.)
árbol chile (For the second and third salsas; quantity not indicated.)
pineapple (A little, for the second salsa; quantity not specified.)
water (For the second salsa and a little for the third; total quantity not indicated. The expression “crystal-clear water from Ukraine” appears to be a joke in the transcript.)
green tomatillo (For the third salsa; quantity not indicated.)

Steps

1
For the first salsa, place the zucchini, guajillo chile, serrano chile, and a few garlic cloves in a skillet. Add salt and chicken bouillon; the transcript indicates that they should be browned for about 5 minutes, until they change color.
2
Add fresh cilantro to the first salsa and finish mixing.
3
For the second salsa, heat oil and add onion, garlic, tomato, pasilla chile, and árbol chile. The transcript does not specify quantities or how long they should cook.
4
Add a little pineapple to the second salsa. Add chicken bouillon, water, and salt.
5
Blend the second salsa thoroughly until smooth.
6
For the third salsa, gather the green tomatillo, tomato, serrano chile, garlic, árbol chile, and guajillo chile. The transcript also mentions a little water and onion, but does not specify the method or time for charring.
7
Blend the ingredients for the third salsa. Add chicken bouillon, salt, and fresh cilantro, then blend or mix to combine.

Notes

The audio does not provide ingredient quantities or clearly explain how to char the third salsa. “Nor de pollo” has been interpreted as chicken bouillon. The quantities and yield cannot be reliably determined from the source.