Prepare these 3 delicious Mexican sauce recipes

Mexico It is a country that stands out for its wide gastronomic offer, of which cymbals of all kinds and other varieties of receiptsas the sauces. These delicious additions go with anything you want.

Below you will find three varieties revenue from sauces home made Mexicans that cannot be missing in your kitchen. They are ideal for serving in your favorite dishes and without forgetting their simple preparation.

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1. Serrano Avocado Sauce


  • 2 ripe avocados
  • Juice of 3 lemons
  • 1 bunch of cilantro
  • 1 serrano pepper
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 pinch of salt

Method of preparation:

  • Step 1: Put all the ingredients in the blender and mix until you obtain a smooth and homogeneous consistency.
  • 2nd step: Serve and enjoy immediately.

2. Masha Sauce


  • 20 dried peppers
  • 60 grams of morita pepper
  • 150 grams of olive oil
  • 1 cup roasted peanuts
  • 4 tablespoons sesame seeds
  • 2 cloves garlic
  • 2 tablespoons coarse salt
  • 1/2 tablespoon brown sugar
  • 1 1/2 teaspoons vinegar
  • 1 teaspoon ground salt

Method of preparation:

  • Step 1: Wash the peppers and remove the seeds.
  • 2nd step: Put them in a skillet over low heat with a little olive oil until they are golden, they should swell and take on a dark color.
  • Step 3: Also fry the peanuts and sesame seeds with constant movements so that they do not burn.
  • Step 4: Add to blender with remaining ingredients for one minute or until completely blended.
  • step 5: Add salt to taste. Enjoy

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3. Red sauce in molcajete with chile de árbol


  • 1 tomato
  • 6 green tomatoes
  • 5 arbol peppers
  • 1/2 onion
  • 1 clove of garlic
  • 1 pinch of salt

Method of preparation:

  • Step 1: Grill the ingredients until they form blisters all over the surface of the blisters. You need to be especially careful with chili peppers because if they are over-roasted, their flavor can be compromised. Once they are well roasted, remove them and set aside.
  • 2nd step: Using the molcajete, crush all the ingredients. You can do this in batches and, if you find it difficult, you can cut the vegetables into cubes before putting them in the molcajete. The ideal is to start with garlic, salt and onion, so it will be easier.
  • Step 3: Pour the crushed ingredients onto a plate to serve the sauce. Stir with a spoon and corroborate the hint of salt and spiciness. Serve and enjoy.

Cristina Meza

Graduated in Hispanic Literature from the University of Guadalajara. Author of the collection of poems Nada se mueva des Ediciones el Viaje. In 2019 he presented his first solo painting exhibition with the name Variations de l’intime in Ciudad Guzmán, Jalisco and in 2021 he presented his second solo exhibition titled Maladie et mort at the Museum of Anthropology and History of ‘Ocotlan, Jalisco. He has published in magazines and electronic media such as DADA, Marcapiel, El Humo magazine, Tierra Adentro, Levadura magazine, Engarce, among others. Writing for Liberoamerica since 2017 and since January 2021

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