The Mayan Mademoiselle: Achiote Salsa with Elderflower Liqueur

My company had our usual yearly salsa contest (as in the sauce, not the dance 🙂 ). I wanted to do something with St. Germain elderflower liqueur so I came up with “The Mayan Mademoiselle: Achiote Salsa with Elderflower Liqueur”. It didn’t win 🙁 . But I think it’s quite different and quite tasty, with the achiote and elderflower liqueur.


  • 11 tomatillos
  • 1 white onion
  • 3/4 C canned diced fire roasted tomatoes (I used Muir Glen Organic)
    • 9 ozs of pureed mixture of:
    • 1/4 red onion
    • 2 cloves garlic
    • 2 1/2 tsp achiote paste
    • 1 dried smoked poblano (soak in hot water for 1/2 hour to reconstitute before use), coarsely chopped
    • 2 Tsps St. Germain elderflower liqueur
    • 1 1/2 tsps salt
  • 3 Tsps finely chopped cilantro
  • finely chopped habanero to fine-tune the heat


  • Quarter white onion.
  • Cut tomatillos in halves.
  • Roast tomatillos and white onion at 450′ for approx. 20 minutes, or until blackened:
  • Separately, puree to desired chunkiness: roasted tomatillos, roasted white onions, canned diced fire roasted tomatoes in blender.
  • Puree together the next six ingredients:
  • In large bowl, mix:
    • Approx. 15 ozs. of tomatillos
    • Approx. 6 ozs of pureed roasted white onion
    • Most of onion/garlic/achiote/poblano/etc. mixture


  • Add more of each mixture, and chopped habanero, to adjust taste and heat level.