MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
SALSA GUILLE
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Provided by Andrea Aliseda
Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
- Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
- Transfer to a small bowl and top with peanuts just before serving.
- Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
CREAMY SALSA DIP
Just 4 ingredients and 10 minutes are all you need to whip up this creamy dip.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 14
Number Of Ingredients 5
Steps:
- In small bowl, mix all ingredients except tortilla chips.
- Serve immediately with tortilla chips, or cover and refrigerate 1 to 2 hours to blend flavors.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 tablespoons dip and 6 tortilla chips), Sodium 230 mg, Sugar 1 g, TransFat 0 g
CREAMY MEXICAN SALSA
I don't recall the history of this salsa recipe. But it's one of those childhood moments in which I have specific memories of this spread or dip always being included on the buffet table at the parties my mom and dad hosted in our home. There was never any left, and everyone seemed to enjoy it. It's great with tortilla chips, dry crackers (especially a zesty herb cracker), fresh vegetables and deli snack breads.
Provided by Northwestgal
Categories Spreads
Time 10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium size bowl, mixall of the ingredients together until the mixture is smooth and the ingredients are well blended.
- Cover the bowl, and chill until ready to serve.
- Serve with crisp tortilla chips, dry herbed crackers, fresh sliced vegetables, or an assortment of deli snack breads.
Nutrition Facts : Calories 245.4, Fat 22.5, SaturatedFat 11.9, Cholesterol 53.3, Sodium 278.3, Carbohydrate 5.2, Fiber 1.9, Sugar 2.9, Protein 7.3
MEXICAN HOMEMADE SALSA
In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings (3-1/2 cups).
Number Of Ingredients 7
Steps:
- Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
CREAMY CORN SALSA
A creamy corn salsa dip for get-togethers! Serve with Fritos® or nacho chips.
Provided by AMYSUNBUG
Time 8h15m
Yield 20
Number Of Ingredients 9
Steps:
- Mix corn, Cheddar cheese, mayonnaise, sour cream, green onions, pimentos, jalapenos, garlic powder, and flavor enhancer together in a bowl until well combined. Refrigerate 8 hours or overnight for best flavor.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 6.1 g, Cholesterol 21.2 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 308.4 mg, Sugar 0.8 g
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- Place peppers, garlic and water in a small saucepan (with the lid slightly covering it) over medium heat and cook until peppers are soft and tender about 10-12 minutes. You will need to open your kitchen windows to keep the area well ventilated or turn on the exhaust fan to avoid eye irritation. I live in an apartment, and usually turning on the exhaust fan and placing the lid on the saucepan is enough to avoid any discomfort from the pungent steam coming out of the cooking peppers.
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