Mariquitas Salsa Recipes
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
MARIQUITAS SALSA
Found this on a web site. According to the 3 guys from Miami it is a Cuban sauce used for dipping fried plantain chips. What could be bad? I think Mariquitas are actually the chip so this is a chip sauce. But I could be wrong too.
Provided by Ilysse
Categories Cuban
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the garlic, cilantro, lime juice, and vinegar in a food processor and puree until combined well.
- Heat the olive oil in a small saucepan until hot, but not smoking.
- Remove pan from heat.
- Pour the pureed mixture into the oil whisking constantly for a minute or two.
- Serve warm.
Nutrition Facts : Calories 1007.2, Fat 108.2, SaturatedFat 14.9, Sodium 10.3, Carbohydrate 11.6, Fiber 0.8, Sugar 1, Protein 1.8
SALSA DE MORITA
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.
Provided by Gonzalo Guzmán
Categories Salsa Sauce Condiment Chile Pepper Hot Pepper
Yield Makes about 4 cups
Number Of Ingredients 12
Steps:
- In a small pot, combine all of the ingredients except the oil with 4 cups water. Bring to a boil, then reduce to a simmer; cover the pot and let cook at a low simmer, stirring occasionally, for 2 hours.
- Transfer the mixture to a blender and puree until very smooth. With the blender motor running, slowly add the olive oil, blending until incorporated. Taste and add more salt as needed.
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