Category: Sides

Make this recipe in a well-ventilated area. If the chiles you are using are especially hot or if you have sensitive skin, wear rubber gloves when handling them. While chiles are sautéing and boiling, keep your face well away from the pan and never touch your face or eyes while cooking or working with hot peppers.

Heat vegetable oil over medium heat in a nonstick saucepan. Add sliced jalapeños, garlic, and onion; sauté, stirring frequently, for 5 to 10 minutes, until the onion is transparent, but not yet turning brown.

Add the water. When mixture comes to a boil, turn temperature down a bit and put the lid on the pan. Boil gently for about 15 minutes.

Remove the pan from heat, take the lid off, and allow everything to sit until cooled to room temperature.

Place the cooled jalapeño mixture in a blender and add the salt. Blend at medium speed for 1 minute. While the blender is still working, slowly pour in the vinegar.

Strain your hot sauce, then use a funnel to pour the sauce into a sterilized bottle with a tight lid. Refrigerate.

Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.

Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.

Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt.

Using a knife, score an “X” on the bottom of each tomato (this allows easy peeling).

Place the tomatoes and garlic cloves (skin-on) on a foil-lined baking sheet, and Broil on High (a few inches from the heat source) for about 5 minutes.

Remove the garlic cloves, flip the tomatoes and broil 5 more minutes.

Meanwhile, heat a skillet on medium-high. Toast the chiles de arbol for about 1-2 minutes, mixing constantly, until slightly browned. (Careful to not burn, they cook fast!)

Place the chile de arbol in a sauce pan with about 2 cups of boiled water. Cover and let soak for 20 minutes.

Peel the tomatoes and the garlic and add them to a High-Powered Blender. Add the rest of the ingredients: apple cider vinegar, oregano, salt, reserved water, and serrano peppers (if using).

Blend until smooth (1-2 minutes). You can add in more water if you would like a thinner consistency.

Store in an air-tight jar or container, and keep in the fridge until ready to use.

Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt — start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.

After this time, stir the salsa — making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt.

Store up to 3 days in an airtight container in the refrigerator.

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.