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Browsing Category: Mexican Recipes

Ryan’s Salsa Recipe

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Ryan’s Tomato Salsa Recipe

Tomato Salsa

There are so many variations of salsa, it’s difficult for me to pinpoint just one recipe. So, I will start out with a salsa I make most of the time for those who come over and eat.  This recipe can be mild or hot, depending on how many peppers you wish to add.  I also use this salsa as a base for other salsas that I make.

There are a couple things to remember when preparing salsa: use good tortilla chips and know the amount of salt in those chips. I would recommend buying tortilla chips at the Mexican markets like Rancho Markets. They make their chips from scratch. Also, be mindful about how much salt is used on the chips. You will have to compensate in the salsa.

Ingredients for salsa:

1 8oz can of tomatoes diced (use a good can of tomatoes like Hunt’s. Make sure it is not stewed in herbs. No need to use expensive cans like Cento. Feeling adventurous? Use 4 roma tomatoes instead)
1 Jalapeno sliced with the seeds removed (use 2 if you like it hot)
1/2 small or medium onion sliced
1-2 garlic cloves
1 bunch of cilantro, equally very roughly a 1/2 cup
1/4 teaspoon of salt
1/2 teaspoon of cumin
1 teaspoon of light olive oil (or canola oil)
1 teaspoon of chile powder (make sure you do not use chili powder that’s blended with other spices)
1/2 lime squeezed or 1 teaspoon of white vinegar
1 Poblano pepper, sliced and seeded
1 Chipotle pepper from a can (skip this if you want a milder salsa or use just use some of the juice in the can)
1/4 cup of water (add more as desired)
Salt and Pepper to taste

If you are able, grill the Jalapeno pepper, Poblano pepper, garlic, and onion until charred on the outside. Not to worry if you cannot grill these. The Chipotle pepper or juice will add an additional smoky taste to the recipe.  But grilling the additional ingredients adds a wonderful flavor.

After grilling (skip to next step if you didn’t grill), cut off the stems of the peppers and slice the peppers to remove the seeds.

Add all ingredients in a blender except for water. Turn on blender for about 15-20 seconds. Check the consistency of the salsa and add water as needed. You do not want the salsa to be too thick or too thin. A good way to test is to dip a chip in the salsa and eat.  This is also a good time to check the saltiness of the salsa.  Add more salt if desired.  If you add more water, continue to blend for a few seconds.

Pour into a bowl or similar and serve with chips or on top of your favorite meats.


Ryan’s Chile Verde Recipe

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Ryan’s Chile Verde

Chile Verde
Chile Verde


1-2 lbs tomatillos
5 garlic cloves (not chopped)
1-2 jalapenos (seeded, and/or just depending on how hot you want it)
2 Anaheim or poblano chiles (optional, but it adds flavor and creates a larger amount of chile verde)
1 bunch cilantro leaves
2-4 pounds pork roast cut into 1 to 2-inch cubes (pork loin, pork shoulder, etc)
1-2 tbs olive oil
1-2 yellow onions (sounds like a lot, but it enhances the flavor and you do not taste the onions much)
3 garlic cloves chopped or grated
1 Tbs oregano
2 1/2 cups chicken broth (I use water with Better than Bouillion chicken base – stuff is awsome)
Small pinch of ground cloves (optional)
Salt & pepper
2 tsp cumin
1-2 bay leaves


  1. Remove husks from tomatillos and rinse. Grill on the grill (that’s what I do) or put in oven along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes.
  2. Place tomatillos into blender. Remove the roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
  3. Season the pork cubes with salt and pepper. Heat olive oil in a large pot over medium high heat and brown pork chunks well on all sides. Lift pork out of pan and place in bowl, set aside. You can skip this step if you are short on time.
  4. Place the onions and garlic in the same skillet and cook about 5 minutes. Add pork back to the pot. Add the oregano and tomatillo chile verde sauce, chicken stock, and a pinch of cloves to the pork and onions. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
  5. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. I use a pressure cooker and it takes 45 minutes.

Adjust the seasoning to taste with salt and pepper. Serve with rice and tortillas.