Sauces and salsas

Recipe Index

Mango Jam
Evangelina’s Mango Salsa
Mole Poblano


Mango Jam

2-_MG_6844I found myself with a surplus of mangoes the other day. About 25 to be exact! What is a girl to do with so many perishables at one time? Use the lessons learned from my Farm Share days and do some jamming and canning.

This recipe is very simple. All that you need is some fruit, sugar, time, sterilized jars with lids, and no fear of messing up.

You can also scale down the recipe considerably since I am guessing you do not have a surplus of mangoes on hand, and mangoes are likely not cheap where you are.

  • 25 mangoes
  • 25 small plums or a few lemons or a few passion fruits
  • 500 grams or about a pound of sugar; I used brown sugar (I am not a fan of overly sweet things, but sugar is needed to help prevent spoiling)
  • Jars and lids previously boiled

Peel and de-seed all fruit, placing the edible bits in a large pot. Bring to simmer on low-medium heat and add sugar. Stir frequently until fruit bits disintegrate into thick pulp. You may need to use an immersion blender to smooth it out, depending on the initial size of your fruit chunks. I simmered mine for 2 hours to obtain a nice, concentrated flavor.

While the jam is still hot, carefully fill your jars being sure to clean the rims and edges to prevent spoiling. Replace lids on jars and screw them tightly. Place filled jars in a pot of water and bring to a boil. Boil for 10 minutes before removing jars. Allow them to cool on a counter top. After a few hours, you will hear a satisfying pop of the lid, showing you that your vacuum-seal is good! Any jars with lids that don’t pop should be eaten first. The others can keep for 1-2 years in a cool and dark place.



Evangelina’s Mango Salsa

This one is a snap, and it is all of the things that I love: fruity and naturally sweet, a little tangy and spicy, and crunchy

  • 3 Mangoes, peeled, seeded and diced
  • 1/2 to 1 Jicama, peeled and diced
  • 1 jalapaño, seeded and finely chopped
  • Juice of 1 lime
  • Salt to taste

Combine all ingredients in a bowl. It’s that simple!


Mole Poblano

Have you ever stared blankly into a nearly empty pantry and wondered how you could possibly make a meal out of the few remaining ingredients? Or have you had to settle on an improvised meal of oddly combined ingredients, such as ketchup on pasta or a sandwich comprised of mostly condiments? Legend has it, this was the same way one of Mexico’s most famous dishes came to be. It is incredibly rich and flavorful, and it needs to be tried at least once. If you’re feeling adventurous, here’s a basic recipe:


  • 6 chipotle chilies
  • 12 ancho chilies
  • 2 pounds of mulato chilies
  • 1/4 pound of pasilla chilies (devein and seed all types of chilies in this recipe!)
  • 1 pound of almonds
  • 5 tablespoons of sesame seeds
  • 1 tomato
  • 1 pound of raisins
  • 1 entire bulb of roasted garlic
  • 2 tablespoons of cinnamon
  • 2 tablespoons of anise
  • 1 tablespoon of pepper
  • 1 tablespoon of cilantro
  • Breadcrumbs from 4 slices of bread
  • 1 fried tortilla
  • 6 squares of baking chocolate
  • sugar to taste
  • salt to taste


Roast/toast all ingredients separately in a non-oiled warm frying pan. Chop and grind all ingredients together into a saucy paste. This process will take hours. You will need to throw a dinner party and invite all of your friends. And afterward, get containers for the freezer ready; since this dish is so labor-intensive, it is always made in serious bulk!


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