Jasmines Easy Salsa For Tacos Recipes

TOE'S BEST SALSA

Steps:

• Place the onion in a bowl, and set aside. In a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. Blend well. Place the cilantro into the blender, and pulse several times to chop the cilantro. Do not over blend. Pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.

CHICKEN STREET TACOS WITH CORN-JICAMA SALSA

Steps:

• For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY

Steps:

• If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
• Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
• Sprinkle the cheese over the tortillas, then top with the chorizo.
• Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
• Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
• Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
• Serve the taco-quesadillas with salsa and pickles.
• Enjoy!

LINDA'S TACOS OLE

Steps:

• Fry beef, until cooked through. Drain any fat.
• Add taco seasoning pkt., and Rotel tomatoes. Mix well.
• Add the jalapeno peppers.
• Let cook for a few mins., until some of the liquid from the tomatoes vaporates.
• Add 1/2 the pkg. of cheese, and mix well. Let cook until cheese is completely melted.
• Spoon into taco shells, and top with the rest of the cheese, lettuce, tomatoes, sour cream, and salsa.

JASMINE'S EASY SALSA FOR TACOS

Steps:

• Put tomatoes, garlic, serranos whole with stem, onion peeled, to boil in enough water to cover in a saucepan for about 20 minutes rolling boil with salt to taste, about 2 tablespoons.
• All ingredients should be very soft but not mushy drain but reserve water used. Let veggies cool in a bowl.
• While this is boiling or veggies are cooling finely chop whole bunch of cilantro, stems removed.
• Put veggies into your blender, blend well, add the cilantro little by little. You may have to do the blending with half of the veggies at a time.
• Into blender also add oregano, black pepper and vinegar, you may have to add more salt (to taste).
• Once all is blended slowly add in some of the reserved water to thin it out as desired.
• Allow to cool completely then refrigerate promptly.
• Use a good container with an airtight lid and do not dip into this container if you want it to last, pour into a bowl so as to not contaminate batch.