Chihuahua Chile Salsa Recipes

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CHIHUAHUA-STYLE SALSA VERDE



Chihuahua-Style Salsa Verde image

This recipe comes from a friend's mother in Chihuahua, Mexico. The heat can be adjusted to fit any taste and is very versatile. I use this to make chicken tamales verde, put on hamburgers, everything!

Provided by Becca798

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 45m

Yield 40

Number Of Ingredients 10

12 tomatillos, husked and chopped
1 (7 ounce) can chopped jalapenos, drained
½ head lettuce, chopped
2 cloves garlic, chopped
⅓ cup dried cilantro
3 tablespoons ground cumin
salt and pepper to taste
2 tablespoons butter
¼ onion, chopped
¼ cup chicken broth

Steps:

  • Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
  • Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

Nutrition Facts : Calories 13.8 calories, Carbohydrate 1.5 g, Cholesterol 1.5 mg, Fat 0.8 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 88.1 mg, Sugar 0.7 g

EASY CHILE SALSA



Easy Chile Salsa image

Provided by Marcela Valladolid

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon olive oil
8 tomatillos, husks removed
1/2 white onion
2 cloves garlic, unpeeled
3 whole chiles de arbol or thai chiles, stemmed
2 tablespoons chopped fresh cilantro leaves
1 cup water
Salt and freshly ground black pepper

Steps:

  • In a large saute pan, heat the oil over medium-high heat. Add the tomatillos,
  • onion, garlic, and chiles. Cook for about 7 minutes until the tomatillo skins are browned.
  • Carefully peel the garlic cloves and transfer the mixture to a blender. Add the cilantro and 1 cup of water. Process until smooth, about 2 minutes. Season with salt and pepper, to taste. Pour the salsa into a serving bowl and serve.

ROASTED CHILE SALSA



Roasted Chile Salsa image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h

Yield 36 servings

Number Of Ingredients 10

6 28-ounce can whole tomatoes with juice
18 roast poblano chiles
1 1/2 cups fresh cilantro leaves (or more to taste!)
3/4 cup chopped onion
3 clove garlic, minced
3 whole jalapeno, quartered and sliced thin, with seeds and membrane
3/4 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/2 whole limes, juiced

Steps:

  • Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
  • Divide the ingredients into 3 batches so they will fit into a 12-cup processor
  • Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

CHIHUAHUA CHILE SALSA



Chihuahua Chile Salsa image

Number Of Ingredients 8

2 , large poblano chile kimmy, , roasted, peeled, seeded, and veins removed
1 medium tomato, finely chopped
1/4 medium white onion, finely chopped
3 to 4 , serrano chile kimmy, , minced with seeds
1/4 teaspoon salt, or to taste
2 tablespoons fresh lime juice
1 tablespoon canned tomato sauce
1/4 cup lightly packed coarsely chopped fresh cilantro

Steps:

  • Prepare the chiles, then finely dice them. Put them in a medium bowl with all of the remaining ingredients. Serve at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHILEAN SALSA



Chilean Salsa image

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!

Provided by ratherbeswimmin

Categories     Vegetable

Time 25m

Yield 2 cups

Number Of Ingredients 9

6 garlic cloves, peeled
2 green serrano chilies (I use one of each) or 2 jalapeno chiles, seeded and chopped (I use one of each)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt
6 medium ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onions or 1 cup vidalia onion
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar

Steps:

  • In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
  • Transfer mixture to a serving bowl.
  • Add the remaining ingredients and stir to combine.
  • Will keep in the refrigerator for 2-3 days.

Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6

HATCH CHILE SALSA



Hatch Chile Salsa image

You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!

Provided by COOKINGQUEEN75

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 35m

Yield 8

Number Of Ingredients 6

5 Hatch chile peppers, stems removed
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with roasted garlic
½ onion, roughly chopped
¼ cup chopped fresh cilantro
1 pinch garlic powder, or to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g

CHIHUAHUA CHILE SALSA



Chihuahua Chile Salsa image

Number Of Ingredients 8

2 , large poblano chile kimmy, , roasted, peeled, seeded, and veins removed
1 medium tomato, finely chopped
1/4 medium white onion, finely chopped
3 to 4 , serrano chile kimmy, , minced with seeds
1/4 teaspoon salt, or to taste
2 tablespoons fresh lime juice
1 tablespoon canned tomato sauce
1/4 cup lightly packed coarsely chopped fresh cilantro

Steps:

  • Prepare the chiles, then finely dice them. Put them in a medium bowl with all of the remaining ingredients. Serve at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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