Ilas Salsa Recipes
CHILI'S SALSA
Make and share this Chili's Salsa recipe from Food.com.
Provided by JustaQT
Categories Sauces
Time 5m
Yield 4 Cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- In food processor place jalapenos and onions.
- Process for just a few seconds.
- Add both cans of tomatoes, salt, sugar, and cumin.
- Process all ingredients until well blended but do not puree.
- Place in covered container and chill.
- A couple of hours of chilling will help blend and enrich the flavor.
- Serve with your favorite thin corn tortilla chips.
CHILI'S SALSA RECIPE
This is our favorite way to make Chili's salsa recipe at home. We have experimented with it, and this is as close to their recipe as we have gotten. We love it.
Provided by Renee' Groskreutz
Categories Condiment
Time 10m
Number Of Ingredients 10
Steps:
- Juice the lime
- Add the jalapeno, onion and garlic to a food processor. Pulse for 10 seconds.
- Add in all other ingredients and process to mix. Do not puree. It is OK to have a slightly chunky salsa.
- Pour into a container with a lid and chill in the fridge.
- Serve with your favorite tortilla chips.
SALSA MACHA
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you've made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.
Provided by Tejal Rao
Categories condiments
Time 30m
Yield About 3 cups
Number Of Ingredients 10
Steps:
- In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
- Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
- Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
- Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
- Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.
ILA'S SALSA
This salsa is a bit different in that you blacken the onions before adding them to the mix. Ila says they have this salsa in the fridge almost all year and that is KICKS @$$!!
Provided by Hill Family
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the onion into 1/2 inch thick slices. Cook on grill till nicely blackened.
- Place all ingredients including onions in food processor or blender. Process till semi smooth or desired consistency.
- Garnish with cilantro and serve with tortilla chips.
- **You can also add crushed red pepper to amp the heat!**.
Nutrition Facts : Calories 62.6, Fat 0.3, SaturatedFat 0.1, Sodium 590.8, Carbohydrate 14.6, Fiber 2.9, Sugar 7.4, Protein 2.2
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