Salsa Madre

Salsa Madre - This versatile little mother is at home with Chicken as it is Beef, Pork, and Fish. You want to use it while it is fresh, but we've kept some in the fridge for 2 weeks and the flavor really held up. Like any good sauce it is a simple mixture of ingredients you undoubtedly have laying around.


Instructions

Ingredients:

  • 1/4 cup neutral oil (canola, corn, sunflower, etc.) 
  • 1 red onion minced
  • 2 tsp Paprika
  • 1 tsp cayanne
  • 1 tsp salt
  • 1 tsp oregano or marjoram
  • salt and pepper to taste

Hardware:

  • Pan or Skillet
  • Chef's Knives
  • Cutting Board
  • Skillet
  • Jar for storage

    Salsa Madre

  1. Step 1

    Heat your skillet over medium high heat then add the oil

  2. Step 2

    Add all the remaining ingredients and sauté until the onions are translucent(~10 minutes). You do not want to overly brown, so reduce heat if needed.

  3. Step 3

    Serve and enjoy. Allow the ssauce to cool before storing.