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Crema

Crema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or  piped onto the top of soups and other dishes in various designs, such as cacti, zigzags, etc. An easier crema can be made by whisking 2 tablespoons of buttermilk into 1 cup of sour cream.1 cup heavy whipping cream
2 tablespoons buttermilkHeat the cream in a small saucepan just until the chill is off the cream (do not heat above 100 degrees F). In a small glass jar, combine ingredients. Cover the jar loosely. Let it stand at room temperature for 12 to 24 hours, until the cream is thickened and tart.Stir the Crema well, cover it, and refrigerate it to complete the thickening. Refrigerate. Use as needed. It keeps for up to 10 days.Use instead of sour cream to garnish dishes.Ancho Crema
3/4 cup Crema or sour cream
2 tablespoons Ancho Pur?e
1/4 teaspoon salt, or to taste
Juice of 1/2 limeCombine all ingredients in a small bowl and whisk well to blend. Taste and adjust seasoning. Pour the crema through a funnel into a squeeze bottle. If not using right away, wrap the tip of the bottle with plastic wrap and refrigerate for up to 2 days.Let the crema sit at room temperature for about 5 minutes, then cover the top of the bottle with your finger and shake well before using.Avocado Crema
1 fresh avocado
1 cup Crema
Juice of 1 Mexican limePut ingredients in a blender and pulse until combined.Chipotle Crema
2 cups Crema
1 clove garlic, roasted and peeled
2 tablespoons canned chipotle chiles in adobo saucePur?e ingredients in a blender.Red Chile Crema
4 whole dried red chiles
1 cup waterPlace dried chiles on a baking sheet and roast at 325 degrees F for 5 minutes. Remove seeds, and boil in 1 cup of water until soft. Pur?e in a blender and season with a pinch of salt.

Cumin salt
Cumin SaltSprinkle this on freshly made corn tortilla chips!1 teaspoon coarse salt1/2 teaspoon ground cumin1/2 teaspoon celery salt1/4 teaspoon cayenne pepper1/4 teaspoon garlic powder (Upload by user)

Escabeche
Escabeche1 pound tomatillos, husked and halved1 whole mild green chile, roasted and    sliced in several fat strips1 whole mild red chile, roasted and    sliced in several fat strips2 fresh jalape?os6 garlic cloves, halved1 cup wh (Upload by user)

Fajita marinade
Fajita Marinade2 pounds skirt steaks (fajitas)3/4 cup Mexican lime juice1/4 teaspoon Worcestershire sauce1/4 teaspoon soy sauce1/2 teaspoon ground black pepper1/2 teaspoon salt, or to tasteHalve the skirt steaks lengthwise. Mix the remaining ingredients. Marina (Upload by user)

Firehouse chili powder
Firehouse Chili PowderThis powder is fresher tasting and more pungent than a store bought brand, so use a bit less. If you are a purist, never substitute this for pure chile powder.6 tablespoons paprika2 tablespoons turmeric1 tablespoon dried mild or hot chile peppers1 (Upload by user)

Fruit vinegar
Fruit Vinegar1 cup red raspberries or other fruit1 quart red wine vinegarPlace clean fruit in a sterilized jar. Warm the vinegar in a non reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vineg (Upload by user)

Garlic paste (pasta de ajo)
Garlic Paste (Pasta de Ajo)6 tablespoons butter2 tablespoons olive oil6 cloves garlic, finely mashedMelt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling. (Upload by user)

Green chile pesto
Green Chile Pesto6 large long green chiles or 4 medium poblanos3/4 cup pine nuts2 cups lightly packed clean, dry basil    leaves and tender stems pepper1 cup extra virgin olive oil6 garlic cloves, peeled and chopped3/4 cup grated Parmesan cheese (Upload by user)

Black bean drizzle
Black Bean Drizzle1 cup drained warm cooked black beans3/4 cup bean broth or water, warmed2 teaspoons Chipotles en Adobe Pur?e3/4 teaspoon saltPur?e all ingredients in a blender until very smooth. Taste and adjust the seasoning. Force pur?e through a fine meshed sieve (Upload by user)

Green mayonnaise
Green Mayonnaise1 cup mayonnaise1/4 cup minced roasted Anaheim or New Mexico chile3 garlic cloves, roasted and mashedFresh Mexican lime juice, to tasteCombine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.Use as a sandwic (Upload by user)

Habanero catsup
Habanero Catsup1 (15 ounce) can peaches with syrup1 1/2 cups canned crushed tomatoes1/2 medium white onion, chopped2 garlic cloves1 fresh, pickled, or reconstituted    dried Habanero, seeded and chopped2 tablespoons butter1/4 cup cider vinegarb (Upload by user)
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Hot hot vinegar
Hot Hot Vinegar9 chiles de ?rbol7 cascabel chiles1/2 bunch fresh cilantro leaves2 fresh scallions3 garlic cloves, halved3 3/4 cups cider vinegarIn a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place (Upload by user)
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Jalapeno mustard
Jalapeno Mustard1/3 cup Colman`s dry mustard1/3 cup cider vinegar 2 teaspoons yellow mustard seeds2 eggs1/2 cup beer or water2 tablespoons minced pickled jalape?os, plus    2 tablespoons jalape?o pickling liquid1 1/2 tablespoons molassesbr (Upload by user)
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Mexican rub
Mexican RubRub this on chicken, ribs or fish before grilling.1/4 cup chile powder1 tablespoon onion powder1 tablespoon ground cumin2 teaspoons salt1 1/2 teaspoons Mexican oregano1 teaspoon garlic powder1 teaspoon ground red pepperCombine all ingredie (Upload by user)
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Pickled chiles
Pickled Chiles3 tablespoons vegetable oil5 cloves garlic, peeled40 to 50 Serranos or 12 large jalape?os1/2 medium onion, sliced 1/8 inch thick1/2 cup fruit vinegar or cider vinegar2 bay leaves1 scant teaspoon mixed thyme, marjoram and Mexican oregano4 pepperco (Upload by user)
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Red chile wash
Red Chile WashYou can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.1 cup dried New Mexico Red Chile Pur?e2 tablespoons honey1 tablespoon Dijon mustard1/2 teaspoon dried Mexican oregano, crumb (Upload by user)
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Rib rub
Rib RubThis makes enough for about 5 pounds of meat.1 tablespoon ground roasted cumin seeds1 tablespoon chili powder blend1 tablespoon granulated sugar1 tablespoon kosher salt1 tablespoon freshly ground black pepper1 tablespoon dried Mexican oregano, crumbledb (Upload by user)
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