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Creamy Mexican Goat Cheese Garlic Chile Dip Recipe

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Looking for the kind of appetizer that disappears within minutes? This Mexican goat cheese dip is creamy, smoky, slightly tangy, and packed with chile flavor—basically everything you want in a shareable party dip.

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This post was last updated March 26, 2026.

Chile goat cheese dip topped with pine nuts

Inspired by the warm, melty dips served at Mexican restaurants, this recipe blends tangy goat cheese with cream cheese, garlic, and smoky chiles for a dip that feels special but is incredibly easy to make.

It’s the kind of perfect appetizer that works for just about any occasion. Serve it during game day, add it to a taco night spread, or make it as a last minute snack when friends stop by. With toasted pine nuts, chile oil, and fresh herbs, every bite is creamy, savory, and packed with flavor.

If you love bold Mexican recipes, this dip fits right in alongside festive dishes like Choriqueso Pinwheel Appetizer or Cinco de Mayo Tacos. It’s also the type of dish that pairs beautifully with Mexican street corn, margaritas, and a table full of small plates.

What Makes This Dip Different From Classic Queso

a bowl of goat cheese dip topped with mint leaves

Many Mexican restaurants serve a classic queso cheese dip made with melted cheese like pepper jack or American cheese. This recipe takes a slightly different approach.


Instead of relying only on melted cheese, it combines tangy goat cheese with cream cheese for a smoother texture and deeper flavor. The addition of dried chiles, garlic oil, and citrus zest creates a dip that tastes richer and more complex than a typical Mexican white cheese dip.

It’s still creamy and indulgent, but with a gourmet twist that makes it feel a little more special.

Ingredients & Why They Matter

all the ingredients to make the goat cheese dip

Each ingredient contributes something important to the final dip.

  • Goat cheese – We use soft chèvre goat cheese here. It provides tangy flavor and creamy texture that sets this dip apart from typical queso cheese dip.
  • Cream cheese (not pictured) – Balances the tanginess of goat cheese and creates a smooth base similar to Mexican white cheese dip.
  • Morita chiles – Bring smoky depth and medium heat without overwhelming the dip. Dried morita chiles are smoked, similar to chipotle chiles. If you can’t find them, substitute dried chipotle chiles or dried guajillo chiles, which will have a different flavor, but still be delicious.
  • Garlic and olive oil – Infuse the dip with savory richness.
  • Orange zest – Adds brightness that cuts through the richness of the cheese.
  • Toasted pine nuts – Add nutty crunch and elevate presentation.
  • Fresh cilantro and mint — For a fresh garnish and lovely color contrast.

Many of these ingredients are easy to find at local grocery stores, though specialty chiles like the dried morita chiles may be easier to locate at Latin markets or online.

If you enjoy cooking with traditional Mexican ingredients, you might also enjoy exploring recipes like Sopa de Conchitas or Butternut Squash Empanadas, which highlight similar flavors and pantry staples.

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How to Make Mexican Goat Cheese Dip

This creamy dip is quick to prepare and comes together in just a few easy steps.

Heat the oil and chiles. Add the olive oil, chopped morita chiles, and garlic to a medium frying pan over medium heat.

the morita chiles cut with scissors

Toast until fragrant. Cook for about 3–4 minutes, stirring occasionally, until the garlic becomes fragrant and the chiles begin to lightly toast.

Let the flavors steep. Remove the pan from the heat and let the oil, chiles, and garlic sit for about 10 minutes so the flavors infuse.

Blend the cheese mixture. In a food processor, combine the goat cheese, cream cheese, milk, orange zest, salt, and black pepper.

all the ingredients in a food processor

Add the chile mixture. Spoon the softened garlic and chile pieces into the food processor and blend until the dip is smooth and fluffy.

the goat cheese dip after being blended in a food processor

Transfer to a serving bowl. Spoon the dip into a bowl and drizzle the remaining chile oil over the top.

Add the finishing touches. Sprinkle with toasted pine nuts and garnish with fresh cilantro and mint before serving.

If you enjoy creative twists on Mexican comfort food, you might also love recipes like Green Chile Cheddar Corn Dogs or Chorizo and Egg Breakfast Gorditas.

Cooking With Dried Morita Chiles

Dried morita chiles are what give this dip its smoky character.

  • Dried morita chiles (or chiles morita) are a type of a chipotle chile they are simply smaller and smoked for less time so they are softer and more pliable than the chipotle meco, most commonly just called chipotles.

Morita chiles are the ones most commonly canned to make chipotles in adobo. You can find them with the other dried chiles in most Latin markets or online. If you can’t find them, make the garlic oil as directed but skip the chiles then add a canned chipotle in adobo to the cheese mixture before blending.

If you enjoy recipes featuring dried chiles, try dishes like Braised Pork and Chile Stew Recipe or explore spicy-sweet combinations in recipes such as Brown Sugar and Chipotle Rubbed Salmon.

a bowl of goat cheese dip with chips in the bowl

Quick Tips for Game Day and Entertaining

Planning a party or casual gathering? Here are a few tips to make this dip even better.

  • Serve with pita chips, tortilla chips, or toasted bread.
  • Drizzle extra chile oil on top for presentation.
  • Store leftovers covered with plastic wrap in the refrigerator.
  • Bring the dip back to room temperature before serving again.

Pair this dip with a full snack spread including Smoked Maple Butter Popcorn or jalapeño pretzel bagels for a fun party table. And if you’re planning dessert too, sweet treats like Guava Cheesecake, Chocolate Churro Hearts, or Almond Buñuelos make the perfect finish.

Serving Suggestions

This creamy dip works well with many dishes and sides. Try serving it alongside:

For a full festive menu, finish with desserts like Flourless Mexican Chocolate Cake or refreshing frozen treats such as Pineapple Pomegranate Popsicles.

FAQs

Can I make this ahead of time?

Yes. Store the dip covered with plastic wrap in the fridge and bring to room temperature before serving.

What other cheeses work well?

There’s really no good substitute for tangy goat cheese but if you’d prefer, you can use all cream cheese instead.

Can I turn this into a baked dip?

Absolutely. Spread the mixture in a baking dish and bake at 350°F for 15-20 minutes for a bubbly baked goat cheese dip.

Where can I find the chiles?

Most local grocery stores carry dried chiles, but Latin markets often have the best selection. If you can’t find them, order them online.

Chile goat cheese dip topped with pine nuts

Mexican Goat Cheese Dip Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

A whipped goat cheese dip recipe with a spicy chile-garlic oil, toasted pine nuts, and fresh orange zest.

Ingredients

Instructions

  1. Combine the 1/2 cup oil, the 1/4 cup chopped chiles, and the 6 cloves garlic in a medium frying pan and place over medium heat. Warm oil until garlic is fragrant and chiles begin to toast a little, about 3-4 minutes. Remove from heat and let steep 10 minutes.
  2. Combine 8 ounces room temperature goat cheese, 4 ounces room temperature cream cheese 2 tablespoons milk, 1/2 teaspoon orange zest, 1 teaspoon salt, and a few grinds of pepper in the bowl of a food processor fitted with the blade attachment. Spoon out the chile and garlic pieces from the oil and add to the food processor.
  3. Blend on high until fluffy and smooth. Transfer to a serving bowl and drizzle with remaining oil. Sprinkle pine nuts, cilantro and mint over the top and serve with crackers, chips, and veggies.

Notes

    1. Room temp cheeses = fluffy texture. Let goat cheese + cream cheese sit out 30–60 minutes. Cold cheese won’t whip smooth and can stay a little grainy.
    2. Orange zest tip. Zest the orange before you cut/juice it, and use only the bright orange part (no white pith) so it stays fragrant, not bitter.
    3. Morita chile swap. Moritas are smoky + medium heat. If you can’t find them, use chipotle chile flakes (start with 1–2 teaspoons) or 1–2 canned chipotles in adobo (different flavor + thicker, but still great).
    4. Pine nut alternatives. Toasted pepitas or slivered almonds work well (and are usually cheaper). Always toast for best flavor.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 18mgSodium: 229mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American / Category: Appetizer

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Chiles en Nogada Recipe {Stuffed Poblano Peppers}

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This chiles en nogada recipe is a true showstopper: vibrant green chiles stuffed with a savory-sweet meat and fruit filling, blanketed in a silky nogada sauce, and crowned with jewel-like pomegranate seeds. The final dish is as beautiful as it is delicious, echoing the colors of the Mexican flag and the spirit of celebration that defines this season.

This post may contain affiliate links. Read our affiliate policy.

This recipe was first posted in 2015 and has been updated with new, clearer instructions, photos, and step-by-step video.

A Chile en nogada on a plate topped with walnut sauce.

Loaded with the sweet crunch of apples, the subtle heat of poblano chiles, and a creamy walnut sauce that’s pure luxury, chiles en nogada is the most festive dish I make all year.

Every September, as Mexican Independence Day approaches, my kitchen fills with the aroma of roasted poblanos and simmering picadillo—a signal that it’s time to honor one of Mexico’s most patriotic dishes. They are a source of pride in Puebla, where it is said the dish was born, but these picadillo-stuffed peppers are eaten all over the country during this time of year when summer bursts into fall and ripe peppers, tomatoes, apples, fresh walnuts, and pomegranates are simultaneously in season.

Whether you’re planning a big party or a cozy family dinner, this traditional Mexican dish brings bold flavor, not to mention, very beautiful. If you’re building a full Independence Day menu, don’t miss my lobster tacos for another showstopper of a dish, or my fizzy mezcal margaritas for a refreshing sip alongside.

A Chile en nogada with a bite taken out of it

Tell Me About This Chiles En Nogada Recipe

  • Texture: Each bite is a masterclass in contrast—soft, roasted poblano, hearty ground meat, sweet apple, and creamy walnut sauce. If you love layered textures, you’ll also want to try my walking taco quesadillas for all things soft and crunchy and creamy.
  • Flavor: The savory meat filling, studded with tomatoes and apples, is perfectly balanced by the tangy, nutty nogada sauce and bursts of tart pomegranate. For more recipes with a sweet-savory twist, check out my smoked maple butter popcorn with habanero salt.
  • Time: Set aside about 90 minutes from start to finish. This isn’t a quick weeknight dinner, but it’s the best way to make a memorable holiday meal. If you need something speedier, my mango habanero meatballs are a great alternative.

By the way: If you love all these flavors but want to make something way easier, try my chiles en nogada grilled cheese!

Choosing The Right Ingredients

To create the most delicious chiles en nogada, you need the freshest, highest-quality ingredients. Here’s why these matter:

  • Poblano Chiles: Their thick walls and mild heat make them the best way to achieve a smoky, tender stuffed pepper. See my guide on how to roast poblano peppers below for step-by-step photos.
  • Ground Beef & Pork: This combination of meats gives the filling a rich, savory base—just like in my mole verde meatballs recipe.
  • Apples: Fresh apples add sweetness and a little crunch, echoing the late-season harvest that inspired the original dish.
  • Walnuts: Soaked and blended into a creamy walnut sauce, walnuts are the heart of the nogada. If you have extra sauce, make my chiles en nogada tacos next!
  • Pomegranate Seeds: These add a tart, juicy pop and complete the colors of the Mexican flag. You’ll find them in my achiote beef tacos with pomegranate salsa too.
  • Sour Cream or Crema Mexicana: Add tang and silkiness to the sauce.
  • Parsley Leaves: A sprinkle of green for freshness and color—just like in my avocado bacon bruschetta.
All the ingredients needed to make chiles en nogada

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Key Step In This Recipe

Roasting and peeling the poblanos is the key to perfect chiles en nogada. Char them over an open flame or under the broiler until the skins are blackened and blistered, then cover with plastic wrap to steam.

This step helps the skin slip off easily and infuses the peppers with a smoky depth that’s essential for this traditional dish.

Then you can use your hands or the back of a pairing knife to scrape the blackened skin off the peppers. I don’t mind a few bits of charred skin—hello, extra flavor!—but you can rinse them under running water to get the last little bits off, if you’d like.

poblano peppers charring on the stove
poblano peppers after being peeled

How To Make Chiles en Nogada

Start by roasting your poblanos until the skins are deeply charred. Let them steam, then peel and carefully remove the seeds, by slicing a slit down one side.

While the chiles cool, sauté onion, garlic, and apple in olive oil in a large skillet, then add ground beef and pork. Season with cinnamon, sesame seeds, and black pepper, then stir in tomatoes and cook until thick and fragrant. Let the mixture cool in a large bowl.

The walnuts cooking to make walnut sauce.

For the nogada sauce, simmer walnuts in boiling water, then drain and simmer briefly with milk. Blend walnuts with milk, sour cream, and a pinch of salt until completely smooth. Add a little cream cheese or goat cheese for extra tang, if you like.

egg batter in a mixing bowl

Stuff each chile with the meat mixture, then dredge in flour and dip in a fluffy egg batter. Fry in hot oil until golden brown—use a slotted spoon to turn them gently.

To serve, nestle each stuffed chile on a platter, blanket with the creamy walnut sauce, and scatter pomegranate seeds and parsley on top. The result? A festive dish that’s worthy of any celebration. (Don’t miss my full video for the entire process!)

A Chile en nogada on a plate with pomegranate

Success Tips

  1. Don’t Overfill: Gently press the filling in, but don’t force it—overstuffed chiles can split during frying. If you’re new to stuffed peppers, my chiles rellenos post has extra tips.
  2. Egg Whites to Stiff Peaks: Whip your egg whites until they hold stiff peaks for the fluffiest coating.
  3. Room Temperature Sauce: If you make the sauce in advance, warm gently in the microwave or on the stove before serving. Cold sauce can dull the flavors.
  4. Fry in Batches: Don’t overcrowd the pan; fry one or two chiles at a time for the best golden crust.

Spotlight on Poblano Peppers

Chiles Rellenos

Poblano peppers are the heart of this month’s Challenge Ingredient Contest! These mild green chiles are perfect for stuffing, roasting, and celebrating Mexico’s Independence Day. Their thick walls and subtle heat make them ideal for chiles rellenos (try my shredded chicken-stuffed chiles) charred poblano cream cheese, and green chile breakfast casserole.

Poblanos are packed with vitamins A and C, and their late-summer harvest makes them perfect for September celebrations. If you’re entering the Challenge Ingredient Contest, don’t forget to check the rules and see past recipes for inspiration.

Curious about more chile varieties? Dive into my guides on guajillo chiles, arbol chiles, and hatch chiles.

A Chile en nogada on a blue tile table

Why Chiles en Nogada Belongs On Your Table

Chiles en nogada is more than just one of the most delicious recipes in Mexican cuisine—it’s a story on a plate. Legend has it that this original recipe was created by nuns in Puebla to honor Agustín de Iturbide, featuring the colors of the Mexican flag: green chile, white walnut cream sauce, and red pomegranate seeds.

If you’re planning a full Mexican Independence Day feast, pair this with elote loco, shots of Cristalino tequila, and pumpkin-dulce de leche cheesecake bars for dessert.

For more inspiration, explore my plant-based Mexican recipes collection!

Chiles Rellenos with

Ready to make your own chiles en nogada? Gather your ingredients, watch my full step-by-step video, and let’s celebrate together! If you have questions leave a comment below—I read and respond to every single comment.

What’s your favorite way to celebrate Mexico’s Independence Day? Tell me below, and don’t forget to tag your creations on Instagram so I can see your delicious chiles!

Chiles en Nogada Recipe

Chiles en Nogada Recipe

Yield: 6 servings
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

This chiles en nogada recipe is a true showstopper: vibrant green chiles stuffed with a savory-sweet meat and fruit filling, blanketed in a silky nogada sauce, and crowned with jewel-like pomegranate seeds. The final dish is as beautiful as it is delicious, echoing the colors of the Mexican flag and the spirit of celebration that defines this season.

Ingredients

For the Filling:

For the Sauce:

To Finish:

Instructions

For the Chiles:

  1. Place chiles directly over a gas flame and char, turning frequently with tongs, until the skin is blackened all over. If you don't have a gas burner, heat the broiler to high and arrange a rack about 3 inches from the heat source. Place chiles on a baking sheet and place under the broiler. Cook, turning occasionally for 4-5 minutes or until charred on all sides
  2. Place chiles in a bowl and cover with plastic wrap until cool enough to handle.
  3. Peel off charred skin with your hands, a paper towel, or by scraping the back of the pairing knife against the chile. If you don't get all the skin off, that's okay. If it bothers you, you can run the chiles under cold water to remove the rest.
  4. Leaving the stem intact, carefully cut a slit down the side of the chile. Gently pull out the core and rinse to remove any seeds, being careful not to split the chile all the way open. If it does split, don't worry you can still use it.

For the Filling:

  1. Heat 2 tablespoons canola oil over medium-high heat in a large frying pan. Add 1 diced large onions, 3 cloves chopped garlic, and 1 diced apple. Season with 2 teaspoons kosher salt and a few grinds of black pepper. Cook until veggies are soft, about 5-6 minutes.
  2. Add 8 ounces each of ground beef and ground pork and cook, breaking up with the back of a spoon until browned, about 3-4 minutes.
  3. Add 1 tablespoon sesame seeds and 1/2 teaspoon cinnamon and toast 1 minute. Add 1 large chopped tomato and cook until tomatoes have broken down and mixture is thick, about 4 minutes more. Taste and season with more salt if needed. Remove from heat and let cool.

For the Sauce:

  1. Place 4 ounces walnuts in a medium saucepan and cover with water. Place over medium heat and bring to a boil. Let gently boil for 5 minutes and drain.
  2. Return walnuts to the pan and add 1/2 cup milk. Bring to a simmer then cover and remove from heat. Let sit 30 minutes to soften.
  3. Transfer milk and nuts to a blender. Add 1 cup sour cream and 1/2 teaspoon salt and blend on high until smooth.

To Finish:

  1. Carefully spoon filling into each chile filling the chile as much as possible but be careful not to split the chile. Close each side of the chile to seal then secure with a toothpick.
  2. Place 4 egg whites in a very clean bowl of a stand mixer. Attach the whisk attachment and whisk on medium until they start to turn opaque, increase speed to high and whip until they form stiff peaks. Reduce speed to medium low and beat in 1 yolk at a time, followed by the 1 tablespoon white vinegar.
  3. Heat 2 cups of oil in a large, dry frying pan with high sides over medium-high heat until shimmering, it will take at least 5 minutes to get the oil hot enough.
  4. Place 1 cup flour into a shallow dish. Place each chile into flour and coat on all sides.
  5. Test to see if the oil is hot enough by putting a little pinch of egg batter into the oil. If it fries up and is immediately covered in bubbles then it is ready. If not, let it heat a minute or two longer.
  6. Once oil is hot enough, dip each chile into the egg mixture, holding it by the stem. Coat the chile in egg on all sides, then carefully slide into hot oil. If some of the egg has come off the top, spoon some more on to cover the chile. Cook until golden brown on the bottom and carefully flip using a slotted spoon and a pair of kitchen tongs. Fry until golden on the other side, this should take about 5-8 minutes total. Remove with a slotted spoon to a wire rack set over a baking sheet and repeat with remaining chiles. If you're feeling comfortable, do 2-3 chiles at a time. Monitor the heat, lowering or raising it to maintain an even temperature.
  7. To serve, remove the toothpick, place each chile on a plate, cover almost completely with walnut sauce, sprinkle with pomegranate seeds and sprinkle with parsley.

Notes

  1. Vegetarian version: Swap the meat for sautéed mushrooms, lentils, or plant-based ground meat.
  2. Make Ahead: The filling and walnut sauce can both be made a day ahead. Store separately in the fridge and assemble just before serving. You can also char and peel the peppers up to a day in advance.
  3. Poblano peppers: Poblano peppers are large, dark green peppers sometimes mislabled as pasilla peppers. Choose large, firm poblano peppers for easy stuffing.
  4. Shortcuts: If you’re short on time, skip the batter-frying step and simply roast, stuff, and top with sauce. It won’t be traditional, but it’s still delicious!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 760Total Fat: 85gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 67gCholesterol: 23mgSodium: 641mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: Poblano pepper recipes

11 Delicious Ways To Use Tajin Seasoning {Chili Mix}

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When it comes to seasoning mix, without a doubt, the king is Tajin seasoning. This chile-lime seasoning salt elevates everything it touches, from juicy watermelon to the rim of your margarita glass. But there’s a lot more Tajin can be used for. Keep reading for 11 excellent ideas.

Post first written on July 23, 2021 and last updated on December 30, 2023.

A bottle of Tajin on a wood table.

Tajín and fruit go together beautifully, but there is so much more you can do with this delicious condiment that’s exploding with flavor. You can coat the rims of your cocktail glasses, add it to a Bloody Mary, or use it as a rub for grilled meats.

Technically it is a chile-lime seasoning salt but really it’s a party in a bottle. Conveniently, they even make purse-sized bottles so you can bring the party wherever you go! Keep reading for more on this essential part of Mexican cuisine and 11 tasty recipes to make with it!

what is tajín?

A bowl with mashed butter in it and a sprinkling of Tajin on top of the butter. There's a fork sticking out of one side of the bowl.

Tajin seasoning is a unique blend of mild chili peppers, sea salt, and dehydrated lime juice (plus silicon dioxide added as an anti-caking agent). Its most common use is for sprinkling on fresh fruit and vegetables.

With no artificial colors it boasts a vibrant cherry red hue but is not like other chili powders or spice blends. The taste is like salty chile powder with a twist of lime zest.

Tajín is made by the Mexican company, Empresas Tajín. It was created by founder, Horacio Fernandez who developed a way to recreate his aubela’s sauce in powdered form by dehydrating the lime juice and chiles. Today this “powdered sauce” is made in Zapopan, a suburb of Guadalajara in the state of Jalisco, Mexico.

Despite its bright red color and the fact it’s made with natural chili peppers, the Tajín Clásico seasoning has a very mild heat. But if you like things spicy, try Tajin Habanero seasoning. Empresas Tajín also makes a low-sodium version too for those eating less sodium, as well as a mild hot sauce and a fruity chamoy hot sauce.

what do you do with it?

A white, round plate sitting on a wood table. The plate is full of Tajin a Chile seasoning salt.

Tajín seasoning has become so popular you will find it in the produce section of most grocery stores. Why the produce section? Because this popular Mexican spice blend is the perfect ingredient to sprinkle over juicy mangos, cucumber, watermelon, and pineapple.

But there’s so many other ways to enjoy this seasoning mix including adding to marinades, sprinkling over popcorn and other salty snacks, stirring into guacamole, or seasoning meats off the grill like steak and shrimp.

Want more ideas? Keep scrolling for 11 of our favorite recipes.

foods

summer fruit board

Slices of watermelon on a wood cutting board sprinkled with Tajin. There is slices of papaya, blueberries, and cherries behind it.

artichokes with tajin butter

Artichokes sitting on a wood counter slathered in Tajín butter.

grilled avocado and kale chopped salad from this mess is ours

Grilled avocado on a white platter with sliced Brussels sprouts, halved cherry tomatoes, walnuts, and shaved red onion.
Image by This Mess Is Ours

jicama pops

Several slices of jicama on a wood cutting board dipped in Tajín on one side and popsicle sticks sticking out of the other side.

Easy Chamoy Sauce

A tall glass filled with chamoy sauce with a spoon in it and a plate of mangos behind it.

drinks

ojo rojo from salt and wind travel

A glass of beer and tomato juice with a Chile rim and ice cubes sitting on a white plate with a red Chile sitting next to it.
Image by Salt and Wind Travel

charred citrus margarita from salt and wind travel

A margarita sitting on a ceramic coaster that is on top of a red, blue, and yellow floral tablecloth.
Image by Salt and Wind Travel

mangonada

An overhead image of two glasses of mangonada sitting on a white tablecloth. There are two straws sticking out of each glass.

strawberry agua fresca from salt and wind travel for california grown

A carafe of strawberry Agua Fresca with a spoon drizzling honey into the glass sitting on a white and red tablecloth.
image by Salt and Wind Travel

spicy jalapeño michelada

A table with the ingredients to make Micheladas and two glasses. The one in front has a shaker pouring the michelada into it.

raspberry-jalapeño margarita

A margarita glass filled with a raspberry margarita with raspberries and key lime slices floating on top.

Top 5 Most Popular Mexican Ingredient Posts

  1. How To Make Mexican Chorizo From Scratch
  2. 20 Tomatillo Recipes
  3. Inside a Mexican Pantry: The Ultimate Guide
  4. How To Make Corn Tortillas
  5. 12 Jicama Recipes To Get Your Crunch On

what do you tajín?

I’m dying to know, what do you put Tajin on and what am I missing? Let me know by snapping a pic and and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

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In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Authentic Chile Relleno Recipe {Stuffed Peppers}

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This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera—Ugh, so good! Check out the video.

Recipe first posted May 24, 2021. Last updated with clearer instructions on November 29, 2023.

A Chile Relleno in Salsa Ranchera.

There’s been a drastic chile relleno shortage in our lives and I’m on a mission to change it. These indulgent, charred poblano peppers filled with melting cheese are on the top of my list of favorite Mexican food, but I never make them.

It probably has something to do with the fact that Armando can’t eat them (too much dairy) and it doesn’t seem fair that he has to watch us devour one of his childhood favorites. It was actually his idea to make them however, especially when the kids fessed up that they’ve never tried chile rellenos….like ever. What kind of Mexican kids grow up never having chile rellenos?!

Mine apparently, until now.

what is a chile relleno?

The ingredients for Chile Rellenos on a wood table including poblano peppers, Oaxaca cheese, tomatoes, serranos, and eggs.

A Chile Relleno (or stuffed chile or pepper) is a plant-based dish that is loved on both sides of the border.

In Mexico you’ll find fresh and dried peppers filled with all sorts of things from picadillo to shredded chicken to black beans. In the United States they are most commonly filled with cheese, dipped in a light, fluffy egg batter and fried although these are also popular in Mexico too.

If you are looking for something a bit healthier, check out Ale’s Stuffed Poblano Peppers with Quinoa Salad.

what kind of peppers to use for chile rellenos?

Poblano peppers, Anaheim chiles, and jalapeño peppers in rows on a marble cutting board that's sitting on a wood table.

The most common type of chile pepper used to make chile rellenos is a roasted poblano pepper, but you can stuff and fry any pepper you’d like. The nice thing about a poblano chiles is it is usually relatively mild, but depending on its growing conditions can sometimes be spicy so be careful.

If you are sensitive to heat use Anaheim peppers instead, they are very mild. Both of these peppers are large and are the perfect one-pepper-per-person size.

In New Mexico they use hatch chiles, which make awesome chile rellenos. They also can be on the spicy side, so keep that in mind if you don’t like spice. If you really love the spice, use jalapeño peppers instead and serve two to three peppers per person.

how to make the perfect chile relleno

Making chiles rellenos is a bit involved. This is probably a weekend situation more than a weeknight meal. They are worth every minute though so definitely give this recipe a try!

step one: char the peppers

The easiest way to do this is over the open flame on your gas stove. If you don’t have a gas range, you can also char them on a grill or under the broiler. The reason I don’t char the peppers under the broiler with the other vegetables for the Salsa Roja is because I think they get a bit overcooked. If the broiler is your only method however, you can char all the vegetables at the same time.

Place the charred peppers in a large bowl and cover with plastic wrap or place in a plastic bag. Let steam until they are cool enough to handle. Gently peel the blackened skin off of the peppers, being careful not to rip or tear them. You can use your hands or paper towels for this.

Several charred Chile Rellenos in a white bowl sitting on a wood table.

step two: make the salsa ranchera

Now let’s make the Salsa Ranchera or the red sauce that is served with the Chile Rellenos.

Line a baking sheet with aluminum foil and place the tomatoes, onion, garlic, and serrano peppers on the baking sheet. Leave the skin on the garlic cloves, this will prevent them from burning.

Broil vegetables for 15 minutes or until charred on all sides. The vegetables will all char at different times, so keep an eye on them turning each one and removing it from the baking sheet as they are done cooking.

Once they are blackened on all sides, remove the garlic peel and the stem from the serranos and blend everything all together in the blender along with a half cup of water, some salt, and fresh or dried Mexican oregano.

A red Dutch oven with Salsa Ranchera in it and a wood spoon sticking in the pot. The pot is sitting on a white kitchen cloth.

step three: stuff the peppers

Cut a slit down the side of the peppers and carefully remove the seeds with your fingers. Get out as many as you can and remove the rest by running under cold water.

To shred the Queso Oaxaca, peel off strips of the cheese like you would if you were eating a string cheese stick. The thinner you can get them, the better.

Fill each pepper with about 3/4 to 1/2 cup of shredded Oaxaca cheese depending on the size of the peppers. And 1-2 epazote leaves if you’d like. Other cheeses you could use would be: Monterey jack cheese or mozzarella.

Close the peppers and keep them closed by threading a toothpick through the two sides.

A charred poblano filled with shredded cheese and a epazote leaf sitting on a white plate with a rainbow edge on a wood table.

step four: make the egg batter

Using an electric mixer, beat the egg whites until they have stiff peaks, then slowly add the egg yolks, one at a time, and a generous pinch of salt until the yolks are incorporated.

Transfer this egg mixture to a shallow pie plate or baking dish. Pour 1/2 cup of flour into another baking dish and season generously with salt.

A stand mixer with stiff whipped egg whites in it and a whisk full of egg whites close to the camera.

step five: dip and fry

This is where things get a bit tricky. You are going to batter and fry the chiles two at a time because you want to put the chiles in the hot oil immediately after coating them in the egg batter.

Heat the oil in a large frying pan over medium high heat. I like to use a neutral oil for this like avocado oil or grapeseed oil but you could use a light olive oil too.

While the oil is heating, dust the peppers one at a time in the flour, coating them on all sides. Then dip each pepper in the egg batter using a small rubber spatula to help the batter stick to the sides of the peppers.

Once the oil is hot, add the peppers two at a time and fry until lightly golden brown on one side. Keep turning and frying until they are cooked on all sides and warm all the way through, about 5-8 minutes total. Transfer to a paper towel-lined baking sheet to drain.

Several Chile Rellenos in different stages of being breaded. 4 on a baking sheet, 1 in a plate of flour, and 1 in egg batter.

what to serve with them

A white plate with a Chile Relleno, beans, and Caesar salad on it sitting on a wood table next to a pink cloth napkin and a fork and knife.

I like to serve the chiles right away while they are still hot with the Salsa Ranchera and Frijoles de la Olla aka a Perfect Pot of Beans or my vegan refried beans. A crisp green salad is also great. Choose one that has a lemony dressing to cut through the fat of the dish. My Classic Caesar would be perfect!

If you want to fry them in advance, they keep wonderfully in a low (200°F) oven up to an hour or until you are ready to serve.

Top 5 Most Popular Authentic Mexican Recipes

  1. Slow Cooker Borracho Beans
  2. Pork Pozole Rojo
  3. Homemade Flour Tortillas
  4. Red Mole Pork Tamales
  5. Grilled Fish Tacos

my most delicious chile relleno yet!

I want you to give this classic chile relleno a try because I know how ridiculously happy they will make you!  Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A plate filled with Chile Relleno in salsa ranchera with beans and a salad.

Authentic Chile Relleno Recipe

Yield: 4-6 servings
Prep Time: 50 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes

This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera—Ugh, so good!

Ingredients

For the Chile Rellenos:

  • 6 large poblano peppers
  • 10 ounces Queso Oaxaca or Monterey Jack or Mozzarella cheese, shredded (you should have about 4 cups shredded cheese) *See note for a mashed potatoes filling*
  • 6-12 fresh epazote leaves (optional)
  • 4 eggs, separated
  • 1 cup neutral oil like avocado oil, grapeseed oil or vegetable oil
  • 1/2 cup all purpose flour
  • Kosher salt, for seasoning

For the Salsa Ranchera: 

Instructions

  1. Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler. 
  2. Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes. 
  3. Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth. 
  4. Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm. 
  5. Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water. 
  6. Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper—you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening. 
  7. Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well. 
  8. Heat oil. Heat the cup of oil in a large frying pan over medium-high heat. 
  9. Batter the chiles. Place flour in a  pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated. 
  10. Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat. 
  11. Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes. 
  12. Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera. 
  13. Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes. 

Notes

  1. Make-Ahead: You can make the chiles up to an hour in advance and keep warm in a 200°F oven. They are best eaten right away however.
  2. Peppers: Poblano peppers work best for this recipe. They are sometimes labled "Pasilla" peppers at the store. Poblano peppers aren't spicy but if you are sensitive to heat use Anaheim chiles instead.
  3. Oil temperature: Use a deep-fry thermometer to make sure the oil doesn't get too hot or too cold while frying. It should stay between 350°-375°F degrees. Raise or lower the heat to keep it consistent.
  4. Whipping the egg: Be careful when you separate the eggs. Any yolk that mixes with the white in the beginning will prevent it from becoming stiff.
  5. Mashed potatoes filling: I also like to fill the chiles with a mixture of cheese and mashed potatoes. Substiute 2 cups of leftover mashed potatoes for 2 cups of the shredded cheese. Mix the cheese and mashed potatoes together in a bowl and fill the chiles as directed.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 65gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 170mgSodium: 846mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 17g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: Dinner

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Grilled Veggie Skewers with Smoky Chile Vinaigrette

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Here’s a simple recipe for Veggie Skewers, an absolutely delicious side dish or vegan main for grilling season. Serve with a green chile vinaigrette made with minced garlic and smoked paprika. Healthy, easy, and so good!

This recipe was first posted on July 2, 2019 and last updated on May 16, 2022.

Sliced zucchini, summer squash, eggplant, red onion, and mushrooms in a glass bowl on a wood table with skewers next to it.

Now that our vegetable garden is successfully planted, I’m stockpiling recipes that will use up all the bountiful produce destined to grow (fingers crossed). I’ve got eggplant, zucchini, yellow squash, bell peppers, and lots of them.  Recipes that use a ton of veggies are where it’s at this summer!

Making vegetable skewers or vegetable kabobs is pretty basic and flexible. You can use just about any vegetable you like but what makes these veggie skewers special is the smoky green chile vinaigrette that gets spooned over the top right after you pull them off the grill.

More To Explore

Grilled Asparagus with Chunky Olive Dressing

Grilled New Potatoes with Garlic and Chives

Grilled Saffron Sweet Potatoes with Avocado Aioli

Ingredients For Vegetable Skewers

The vegetables listed here are my favorite combination but honestly you could use just about anything. All veggies benefit from being caramelized by the grill’s intense heat. Below are a few suggestions:

A ceramic bowl filled with the ingredients to make green Chile vinaigrette and a can of green chiles next to it.
  • Red onion or white onion.
  • Yellow bell peppers or red bell peppers.
  • Zucchini or patty pan squash.
  • Summer squash or chayote.
  • Chinese eggplant or Japanese eggplant
  • Crimini mushrooms or portobellos.
  • Garlic
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Canned diced green chiles
  • Lime juice
  • Chopped cilantro
  • Smoked paprika
  • Bamboo skewers, or metal skewers. Depending on the size of your skewers you will need 10-12.

How to make Vegetable Skewers on Grill

Several vegetables skewers on a wood cutting board topped with green Chile vinaigrette.

step one

Soak skewers. If you are using wooden skewers soak them in water for at least 15 minutes before grilling vegetables. I like to use these reusable metal skewers that don’t need soaking.

step two

Prep veggies. There’s no real science here just try to make them all the same size so they cook evenly and can stack nicely. The more dense vegetables like onion and peppers take longer to cook so can be thinner than the less dense ones like zucchini. See recipe for more detailed instructions on how I like to cut them. Pack the vegetables tightly together, they will shrink as they cook.

step three

Marinate and skewer vegetables. Toss the vegetables with garlic, olive oil, salt and pepper in a large bowl so each vegetable is nicely seasoned then thread them onto the skewers. Stay away from sweet ingredients in marinades. Honey, brown sugar, and even balsamic vinegar will burn on the grill.

Once the veggies are ready, heat the grill. You can skewer the vegetables up to 4 hours in advance. Keep them covered in the refrigerator until you are ready to grill.

step four

Make vinaigrette. While grill is heating, stir all the ingredients together for the vinaigrette. Vinaigrette can be made up to 3 days in advance.

step five

Grill the skewers. Once the grill is hot, grill the skewers until veggies are tender and lightly charred, about 20 minutes.

step six

Serve. Transfer grilled vegetable kabobs to a serving platter and drizzle with the vinaigrette while still hot. Serve immediately.

What to serve with Grilled Veggie Skewers?

A ceramic bowl filled with a red dressing made with green chiles and a fork sticking out of one side on a wood cutting board.

Spooning this smoky, slightly spicy green chile vinaigrette over the warm vegetable skewers grilled and still sizzling takes them to the next level.

The dressing combines chiles with smoked paprika, fresh lime juice, garlic, and olive oil for a dressing that whips up in minutes. Be sure to make extra, you’ll want to have all week for drizzling over grilled fish, rice bowls, really just about anything.

You can serve the veggie skewers as a vegan main course. They make amazing tacos or serve with our favorite Coconut-Cilantro Rice and The Best Pinto Beans. These vegetable skewers also make an amazing side with other grilled goodies like:

What are the best vegetables to use for skewers?

Several vegetable skewers made on yellow bell pepper, red onion, mushrooms, and zucchini on a wood cutting board.

As I said, you can use essentially any vegetable for kabobs.

There are certain vegetables however that will need to be blanched first. Baby potatoes, Brussels sprouts, or any other dense vegetable will need to be cooked in boiling, salted water until just barely tender then drained and submerged in ice water to stop the cooking. After that you can marinate, skewer them and grill.

The most important thing to keep in mind is you want the pieces to be the same size, that way they cook evenly.

Don’t skip the marinating step. Toss the vegetables in garlic, oil and season them with salt and pepper before threading them on the skewers. This way the vegetables get seasoned throughout. If you skewer them and then drizzle with oil, salt, and pepper only the outer edges get any love.

Several veggie skewers on a grill. The skewers have red onion, yellow squash, mushrooms, bell pepper, and zucchini.

More Plant-Based Recipes To Try

The Best Grilled Veggie Skewers Of Summer

There’s nothing better than slightly charred, smokey grilled veggies and topped with this green chile vinaigrette really takes these over the top! Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Grilled veggie skewers are the perfect way to celebrate summer produce, especially when drizzled with a smoky green chile vinaigrette! #skewers #vegandinner #grilledvegetables #greenchiles #ad #holajalapeno

Grilled Veggie Skewers with Smoky Green Chile Vinaigrette

Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Grilled veggie skewers are the perfect way to celebrate summer produce, especially when drizzled with a smoky green chile vinaigrette!

You will need 10-12 wooden or metal skewers.

Ingredients

For the Skewers: 

For the Green Chile Vinaigrette: 

Instructions

  1. Soak skewers. If you are using wooden skewers, submerge them in water for at least 30 minutes before using.
  2. Prep onion. Peel and half the onion, then cut into quarters. Cut each quarter into 1-inch thick slices.
  3. Prep peppers. Seed and core the peppers and cut into slices the same size as the onion.
  4. Prep squash and eggplant. Remove the ends of the zucchini, squash, and eggplant, and slice into 1/2-inch thick slices.
  5. Prep mushrooms. Wipe mushrooms clean with a paper towel and cut in half if large.
  6. Marinate and skewer. Toss all vegetables in a large bowl. Toss with garlic, olive oil, salt, and pepper. Then skewer onto the soaked wooden or metal skewers. Depending on the size of your skewers you should have 10-12 skewers total.
  7. Heat grill. Heat gas or charcoal grill to medium heat.
  8. Prepare the vinaigrette. Combine all ingredients except the olive oil in a medium bowl. Stir to combine. Slowly stir in olive oil until well combined.
  9. Grill. Grill skewers over medium heat, turning occasionally, until tender and lightly charred, about 15-20 minutes.
  10. Serve. Transfer to a serving platter and spoon vinaigrette over the skewers. Serve with extra vinaigrette on the side.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 630mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American / Category: vegan

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Spicy Chile de Arbol Salsa Recipe

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How to make homemade Chile de Arbol Salsa using dried chile de árbol peppers, onion, garlic, and tomatoes. This spicy Mexican salsa is simple and easy and makes a fiery dip or a topping for everything from tacos to eggs. 

I’ll admit to being a bit shy when it comes to super spicy foods. I like a hit of heat but I don’t douse my food in chile flakes, like Armando does. I swear if it’s not spicy, he’s not interested. His favorite jelly is hot pepper. I rest my case.

This chile de arbol salsa packs just enough heat for me to let out a little yelp when I first dipped a chip into it’s silky sauce but the heat fades quickly and even more so when it is eaten with something more fatty like a Beef Tacos or Pork Flautas.

In other words it’s a salsa both Armando and I can get excited about.

what is chile de arbol?

Chile de Arbol Salsa ingredients on a wood cutting board including dried Chile de arbol peppers, garlic, two heirloom tomatoes and a white onion.

The star of the show here are chile de arbol peppers (Spanish for “tree chile”).

They are a small, thin, red pepper also know as a bird’s beak chile or rat tail chiles because their shape resembles a long skinny bird beak or—you guessed it, a rat’s tail.

Check out my Mexican Pantry Guide for lots more info on Mexican ingredients.

where to buy chile de árbol?

Overhead image of a jar of arbol Chile salsa sitting on a wood cutting board with blue and white tortilla chips around it.

Occasionally you can find the red chiles fresh, but it is much easier to buy the dried chiles.

Fresh, dried and even ground Chile de arbol peppers are readily available at your local Latin market.

When buying the dried árbol chiles look for large, whole chiles with bright red skin. Avoid ones that have blemishes or are broken.

is chile de arbol spicy?

Overhead, close up image of tomatoes, onions, arbol chiles, and garlic frying in a cast iron frying pan.

The Scoville scale, which is a measurement of the spiciness of chile peppers, ranks these bright red chiles at 25,000-50,000 Scoville heat units. In other words, YES! Arbol chiles have high heat.

how to make salsa with chile de árbol?

Overhead image of tomatoes, onions, garlic, and arbol chiles caramelized in a cast iron skillet with a wood spoon in one side.

The method for making this chili pepper salsa is one that is quite new to me and I’m really loving it.

Typically with a dried chile pepper salsa I toast the chiles and soak them until they are soft then blend everything together in a blender with charred or simmered vegetables.

This method of caramelizing all the ingredients in oil I found in not one, but three of my favorite cookbooks: The Baja California Cookbook by David Castro Hussong, Tu Casa Mi Casa by Enrique Olvera, and Nopalito by Guzman Gonzales.

It takes the aromatics like onion and garlic and first caramelizes them in oil then you add the chiles and tomatoes and cook everything together until it is sweet and tender.

The final step is to blend all the ingredients together until smooth in a blender or if you are bad ass, grind everything in a molcajete for the most authentic version.

Enrique Olvera said his grandmother used to say that salsas made in a blender taste like electricity. I’m not one to argue with her, but I’m also very lazy so I use a blender.

Also I think my molcajete is crap. If anyone has a good recommendation for a new one, I’d much appreciate it.

more mexican salsa recipes to try!

Overhead image of a jar of Chile de Arbol Salsa sitting on a wood cutting board with blue and white corn tortilla chips surrounding it and dried arbol chiles.

ready to try your new favorite chile pepper salsa?

From it’s rusty red color to it’s fiery kick, I think you are going to love everything about this salsa—you might even get rid of all your hot sauces! Please let me know if you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

Overhead image of a jar of arbol Chile salsa sitting on a wood cutting board with blue and white tortilla chips around it.

Spicy Chile de Arbol Salsa Recipe

Yield: 1 1/2 cups salsa
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to make homemade Chile de Arbol Salsa using dried chile de árbol peppers, onion, garlic, and tomatoes. This spicy Mexican salsa is simple and easy and makes a fiery dip or a topping for everything from tacos to eggs. 

Ingredients

  • 2 tablespoons sunflower oil or other neutral-flavored oil
  • 1/2 white onion, sliced
  • 5 cloves of garlic, peeled
  • 2-5 dried chiles de arbol (depending on how spicy you want the salsa* See note about the seeds), stemmed and rinsed
  • 2 medium tomatoes, quartered
  • 1/3 cup water
  • 1/2 teaspoon kosher salt, plus more for seasoning

Instructions

  1. Sauté the onions and garlic. Heat oil in a medium frying pan over medium-high heat. Add onions and garlic and season with salt. Cook, stirring occasionally, until the onions and garlic and deep golden and caramelized. 
  2. Caramelize tomatoes and chiles. Add tomatoes and chiles and season again with salt. Continue cooking until the tomatoes are soft and browned in a few spots. 
  3. Blend. Transfer everything to a blender. Add water and 1/2 teaspoon of salt. Blend on high until very smooth. Taste and add more salt if needed. 
  4. Enjoy or save. Eat right away or transfer to a tightly-sealed container and keep in the refrigerator for up to 7-10 days. 

Notes

You can remove the seeds of the arbol chiles by breaking them open and shaking the seeds out. I leave them in to make this salsa extra spicy. 

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 132mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Roasted Red Pepper Sauce with Guajillo Chiles

by 2 Comments

Here’s a simple recipe for Roasted Red Pepper Sauce with Guajillo Chiles that you will want to put on everything! A delicious and versatile sauce for topping all your favorite Mexican food recipes from enchiladas to chilaquiles. Vegan, paleo-friendly, and gluten-free!

Sometimes it’s nice to add a versatile recipe to your rotation that boosts the things you’re already making.

I’m sure, like me, 90% of the time you make recipe-free dinners that are family favorites you know everyone will enjoy.

For me this list includes, pan-fried steak or grilled carne asada, simple tacos made with grilled chicken or vegetables, or a pot of beans and some steamed rice.

What seals the deal with all these meals is having a delicious sauce to drizzle on top to make it feel special.

This roasted red pepper sauce with the fruity flavor of guajillo chiles works beautifully with a variety of dishes so it’s always like a little gift to myself when I take the time to make it and have some stored away in the fridge.

Overhead image of three dried guajillo chiles sitting on a wood cutting board.

what are guajillo chiles

Guajillo chili peppers are the dried form of marisol chiles. They are the second most popular dried chili pepper in Mexican cooking after the ancho chile pepper.

Their popularity is due to their mild heat and soulful flavor profile. The guajillo pepper is not very spicy at all.

They fall between 2,500 to 5,000 on the Scoville scale. To give you reference to what Scoville heat means, a jalapeño is between 8,000 to 10,000.

If you want more info on Mexican ingredients, check out my Mexican Pantry post!

how to cook with dried guajillo chiles

There are few simple steps that need to be done before you can cook with the chile guajillo.

  1. First, remove the seeds and stems while they are dry.
  2. Rinse the inside and outside of the guajillo chili to get rid of any dust and stray seeds.
  3. Dry toast the chile de guajillo in a hot comal or cast iron skillet until fragrant and the color has changed to a muted brick red.
  4. Simmer gently in hot water until very flexible and soft, about 15 minutes.
  5. You’re ready to cook!
Overhead image of charred, roasted red bell pepper with blackened skin laying in a white ceramic baking dish with blue edges on a wood table.

now for the sauce

So we’ve got our dried guajillo chiles ready to go, what about the rest of the sauce?

This sauce is pretty simple. At its foundation are two basic techniques of Mexican cuisine: charring the vegetables and frying the blended sauce to really melt all the flavors together.

For this sauce, I’ve roasted the red peppers by charring them over the flame on my gas stove. If you don’t have a gas range, you can char them underneath the broiler or use store-bought roasted red peppers.

The next step is to char the remaining vegetables on a hot comal or cast iron skillet. Get the pan really hot then add the vegetables and let them cook until blackened on all sides.

Combine the soaked chiles with the charred vegetables, herbs, spices, and the roasted red peppers in a blender and blend until really smooth.

The last step is to fry the sauce in hot oil. Add a bit of the water you soaked the guajillo chiles in or vegetable broth make it thin enough so it coats the back of a spoon. Don’t forget to taste it and season with salt.

Overhead image of guajillo sauce in a round pan sitting on a red cloth on a wood table.

what to use this sauce on

Make Saturday, Sauce Day

Dedicate this Saturday to making this sauce then try it on everything you make next week! If you make it, let me know how you like it! Share a photo and tag me on Instagram @holajalapeno and #holajalapeno or leave a comment below.

Overhead image of guajillo sauce in a round pan sitting on a red cloth on a wood table.

Roasted Red Pepper Sauce with Guajillo Chiles

Yield: 3 cups sauce
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Here’s a simple recipe for Roasted Red Pepper Sauce with Guajillo Chiles that you will want to put on everything! A delicious and versatile sauce for topping all your favorite Mexican food recipes from enchiladas to chilaquiles. Vegan, paleo-friendly, and gluten-free!

Ingredients

Instructions

Roast the peppers. Lay whole red bell peppers directly over a high gas flame on the stovetop and cook until charred and blackened on all sides, turning occasionally with tongs. If you don't have a gas range you can broil them or skip this step and use jarred roasted peppers.

Once peppers are blackened remove from heat and place in a heatproof bowl. Cover tightly with plastic wrap and let sit on the counter until cool enough to handle. 

Peel off blackened skin, remove stem and seeds and rinse under cold water. Roughly chop and place in blender. 

Prep the guajillo chiles. Remove stems and seeds and rinse chiles. Heat a dry cast iron skillet or comal over medium heat (not too hot or they will burn and become bitter). Place chiles on hot comal and toast, turning frequently until they are fragrant, about 2 minutes. Transfer to a small saucepan, cover with water and simmer until soft, about 15 minutes. 

Char the vegetables. Meanwhile, char tomatoes, onion, and garlic on the hot comal until blackened on all sides. Check frequently as the garlic will cook first. Remove garlic and continue turning and charring vegetables, about 10-15 minutes. You can also do this under a broiler or on the grill. 

Blend the sauce. Remove garlic skin and transfer vegetables to the blender with the peppers. Add oregano, 1 teaspoon salt, and pepper, soaked guajillo chiles and 3/4 cup of the chili-soaking liquid or vegetable broth. Blend on high until very smooth. Strain through a fine mesh sieve if you'd like a super smooth sauce. 

Fry the sauce. Heat oil over medium-high heat in a large frying pan. Stir in red pepper sauce (be careful it will spatter, so stir constantly) and bring to a simmer.

Cook about 5 minutes. Taste and add more salt if needed. The sauce should be thick enough to coat the back of a spoon, but not gloppy. If the sauce is too thick add a bit more chili-soaking liquid. Keep warm to serve immediately or remove from heat, let cool then cover and refrigerate for up to 7 days until ready to use. 

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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© Kate Ramos
Cuisine: Mexican / Category: Sauce

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Fiery Habanero Tomatillo Salsa

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How do you feel about habaneros? Really, spicy food in general? If you’re reading this blog, I’m assuming you have a bit of a tolerance and might even possibly enjoy a little belly warming heat every so often. Fiery habanero salsa is the way to go.

On a scale of 1 to burn your face off this salsa is around a nose hair singe—it be spicy. Suffice it to say, if you are sensitive, this may not be a recipe for you but I do think no human should go thorough life and most especially a bitterly cold winter without something POW!! Knock your socks off, I mean let’s live a little.

I’ve been hearing rumors that there is a sporting event coming up. Something about a Souper Bowl or is it Super Bowl? Either way it sounds like a speed eating contest for the infirm. I’m not going to try to pretend I know anything about it, but if you plan on watching and gathering with friends, this Fiery Habanero Salsa might be just the way to spice up the partaaay!

Habanero-Tomatillo Salsa

Habanero-Tomatillo Salsa

Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, and tomatillos it will warm you from the inside out.

Ingredients

  • 4 habanero chiles
  • 1/2 white onion, cut in wedges
  • 2 garlic cloves
  • 6 large tomatillos
  • 1/2 cup water
  • ½ teaspoons salt
  • 1 cup cilantro leaves and tender stems

Instructions

  1. Heat broiler to high. Place chiles, onion, garlic, and tomatillos on the baking sheet.
  2. Broil until vegetables are charred on all sides, turning them occasionally and removing vegetables as they cook, about 10 minutes.
  3. Remove stem and seeds from the habaneros (use gloves if you’re hands are sensitive to heat). Transfer to a blender with remaining ingredients and blend on high until smooth. Taste and add more salt if needed.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: Condiments and Salsas

Besides chips, here are some other things this salsa is good on:

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Smoked Thanksgiving Turkey with Morita Chile Gravy

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I meant to send this post out to you all week but then Tuesday happened and it has just seemed ridiculous to talk about turkey in our current state. The disappointment is real as is the confusion, sadness, nausea.

I’ve tried sorting the whole thing out in my head and am trying to understand—clearly the majority—of America’s intentions. As someone who holds liberal values and who has recently moved from very conservative North Dakota back to very liberal California I think I can say with some certainty that there are good, kind people all over our country. I want to believe that these same people didn’t vote for Donald Trump because they agree with his disgraceful behavior but that they just wanted something different and they truly felt like he could change our system for the better. I guess we will see. I hope they are right.

Smoked Thanksgiving Turkey Recipe

I know eating your feelings is not the best coping mechanism but its the one I turn to the most and so if I’m going to get through the next four years it’s probably going to be with food. And margaritas. I also think a good way to temporarily lift your mood is to dive headfirst into an intensive project. So why not take 4 hours this Thanksgiving and make a smoked turkey?

Now smoking a turkey is not like popping it in the oven, walking away, and coming back a few hours later to the perfectly roasted bird. It does take some finesse, some timing, a certain comfort level with your grill, but it’s not rocket science either.

The first step to a smoked Thanksgiving turkey is the brine

The turkey starts the same as you would if roasting, which is to say, with a dry brine. A dry brine is just a fancy way of saying rub the turkey all over with salt (plus I also used minced dried Morita chiles and garlic). Then letting it sit overnight uncovered in your refrigerator.

Smoked Thanksgiving Turkey Recipe

Make an aromatic broth for the smoked Thanksgiving turkey to cook in

You then place it in a disposable aluminum pan with some stuff that will make it taste really good and will give you the base for your gravy, so we’re talking onions, carrots, celery, herbs, and chicken broth.

Smoked Thanksgiving Turkey Recipe

You also want to soak two large handfuls of hickory chips for at least 30 minutes. Soaking them will keep them from burning up too quickly on the hot charcoals and infusing the turkey with delicious, hickory flavor. Side note: you can use other types of wood chips for slightly different flavor; apple wood, mesquite, cherry are all good.

Smoked Thanksgiving Turkey Recipe

The trickiest part is maintaining an even temperature on your grill. This is pretty easy to do if you are using a gas grill but with charcoal you will have to keep monitoring the temperature with a grill thermometer (you can go fancy or cheap) and adding more charcoal so it stays hot enough. Once you light the coals, let them get good and hot and covered with gray ash. Arrange them on one half of the grill and put a medium disposable aluminum pan in the middle filled with water. This will help keep the bird moist, maintain the temperature, and be a drip pan.

Smoked Thanksgiving Turkey Recipe

Start with the turkey breast-side down so it doesn’t dry out the breast meat then, halfway through, flip it breast-side up and cook the rest of the way until the internal temperature reads 170°F.

Smoked Thanksgiving Turkey Recipe

The gravy is made from the smoky juices of the smoked Thanksgiving turkey plus extra minced dried Morita chiles, fresh thyme leaves, and white wine. I use the fatty pan drippings and make up for any necessary fat with olive oil so it is a dairy-free gravy, feel free to substitute butter if you’d like.

Smoked Thanksgiving Turkey Recipe

What more would you like to know about cooking a turkey? I want you to give it a try so if you need help I am here for you. I have cooked so many turkeys in so many ways so shoot….what you got? Here are a few other ideas to mull over:

Smoked Thanksgiving Turkey with Morita Chile Gravy Recipe

Smoked Thanksgiving Turkey with Morita Chile Gravy Recipe

Yield: 10-12 Servings
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours

The ins and outs of how to smoke your Thanksgiving turkey using your grill, some charcoal, and a few handfuls of hickory chips, plus a spicy, smokey dried morita chile gravy. This is the way to do Thanksgiving. If using a frozen turkey, give yourself plenty of time for it to thaw. A completely frozen 12-pound turkey could take 4-5 days to thaw in the refrigerator.

Ingredients

For the Turkey:

  • 12 pound turkey, fresh or thawed completely if frozen
  • 3 dried morita chiles
  • 3 cloves minced garlic
  • 2 tablespoons kosher salt
  • 3 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 1 teaspoon dried marjoram
  • 3 bay leaves
  • 2 cups low-sodium chicken broth

For the Gravy:

  • 3 cups low-sodium chicken broth
  • 1 dried morita chile
  • 1/3 cup all-purpose flour
  • 1 teaspoon fresh minced thyme leaves
  • 1/2 cup dry white wine

For the Grill:

  • 2 handfuls hickory chips, soaked for 30 minutes
  • 1 large bag charcoal
  • 1 medium-sized aluminum roasting pan
  • grill thermometer and meat thermometer
  • 2 large aluminum roasting pans

Instructions

Starting the Day Before:

  1. Remove giblets and neck from the turkey and save for another use, or discard. Rinse turkey inside and out with cold water and shake dry. Place on a large baking sheet.
  2. Remove stem from chiles and mince them with a sharp knife into very small pieces, removing as many seeds as you'd like to make it less spicy. Combine chiles with garlic and salt in a small bowl.
  3. Season turkey inside and out on all sides with the chile mixture then refrigerate turkey, uncovered, for at least 12 hours.

The Next Day:

  1. Remove turkey from the refrigerator and let sit at room temperature for 1 hour. Don't rinse, brush breast, legs, and thighs with oil.
  2. For a charcoal grill, light charcoal and wait until the briquets are all lit and well ashened then arrange in a half circle on one side of the grill. Fill the medium-sized pan with warm water and place in the middle of the coals as a drip pan. You want to maintain a grill temperature of between 350°F-400°F, attaching a grill thermometer to the vent holes is helpful.
  3. Place one large foil pan inside another then combine celery, onion, and carrot, marjoram, and bay leaves in the top pan. Add 2 cups of broth. Place turkey, breast-side down in the pan.
  4. Sprinkle one handful of the drained, soaked chips directly over the hot coals or to the smoker box of a gas grill. Place the cooking grate one the coals and place the pan with the turkey directly over the pan of water on the bottom with the legs facing the hottest part of the grill.
  5. Cover grill and monitor the temperature, adding more charcoal as needed.
  6. Smoke turkey 1 hour, then flip so it is breast-side up. Add 12-15 briquettes to the coals and sprinkle remaining wood chips over charcoal. Continue smoke-roasting until a thermometer inserted in the thickest part of the thigh reaches 170°F.
  7. To fully cook the turkey can take anywhere from 2-4 hours depending on the size of the bird and how hot you maintain the grill, figure roughly about 15-20 minutes per pound if the grill stays between 350°F-400°F. After 1 1/2 hours check to see if any parts are getting to dark, like the wing tips or the ends of the drumsticks, if so, cover them with foil.
  8. Once completely cooked, remove roasting pans with turkey from the grill. Transfer turkey to a cutting board and let rest 30 minutes. Save pan with veggies and drippings for the gravy.

To Make the Gravy:

  1. Strain contents of the pan into a bowl, pressing on the veggies to extract as much juice as possible. Pour the drippings into a fat-separator if you have one, if not just leave it in the bowl and let it sit a few minutes to allow the fat to rise to the top.
  2. Spoon fat into a measuring cup, you should have 1/2 cup; add olive oil, or melted butter to make up the difference if you don't have enough. Measure remaining liquid, you should have 3 cups, add more chicken broth as needed. Remove stem from chile and mince as you did above.
  3. Pour fat into a medium, heavy-bottomed saucepan and place over medium heat. Whisk in flour and let cook, whisking constantly until toasted and starting to brown, about 3 minutes. Whisk in minced chile and thyme and let toast 1 minute more.
  4. Slowly whisk in wine then measured broth, pouring in a little at a time, whisking continuously, until all is added. Bring to a simmer, then reduce heat and let cook a couple minutes, whisking constantly, until slightly thickened. Taste and season with salt and pepper as needed.
  5. Carve turkey and serve immediately with hot gravy.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

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