Moms Ultimate Salsa Recipes

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MOM'S FAMOUS SALSA RECIPE



Mom's Famous Salsa Recipe image

Categories     Appetizer

Time 10m

Yield 8

Number Of Ingredients 8

1 cup fresh cilantro
½ serrano pepper, seeded
5 green onions
2 14 oz cans S&W stewed mexican tomatoes
3 cloves fresh garlic, minced
2 tbsp olive oil
1 tsp white wine vinegar
Pepper

Steps:

  • Wash all fresh ingredients.
  • Chop the green onions and add only the white parts to a blender.
  • Add ½ serrano pepper, tomatoes, minced garlic, vinegar, olive oil, pepper to taste and cilantro.
  • Pulse the blender a few times until you achieve desired texture (for smoother salsa, purée it for 10 seconds).
  • Serve with warm tortilla chips.

PAUL'S FAMOUS SALSA



Paul's Famous Salsa image

Pop some tomatoes, onions, serrano peppers, and garlic under the broiler, blend them with spices, cilantro, and lime juice and you've got a yourself a 30-minute homemade salsa.

Provided by Paul Tannos

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

Time 30m

Yield 12

Number Of Ingredients 9

4 large vine-ripened tomatoes, cored and cut into quarters
2 white onions, quartered
4 serrano peppers, or to taste, stemmed
6 cloves garlic
2 tablespoons vegetable oil, or as needed
2 teaspoons salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro, or to taste
1 lime, juiced

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Combine tomatoes, onions, serrano peppers, and garlic in a large bowl; drizzle with vegetable oil and toss until lightly coated. Transfer to the prepared baking sheet.
  • Broil in the preheated oven until vegetables begin to brown, about 5 minutes.
  • Transfer vegetables to the bowl of a food processor. Add salt and cumin; pulse a few times until desired chunkiness is reached. Add cilantro and pulse a couple of times to combine. Stir in lime juice.

Nutrition Facts : Calories 36.4 calories, Carbohydrate 3.7 g, Fat 2.5 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 391.9 mg, Sugar 1.8 g

MOM'S SALSA



Mom's Salsa image

This has been a favorite in our family for as long as I can remember. I use it on tacos, chimichangas, with chips, tamales, enchiladas, burritos, scrambled eggs, taco salads, Mexican rice, huevos rancheros, fried potatoes...you get the point. This recipe is an ATTEMPT to get the spices right since Mom doesn't measure the ingredients. (Nor do I.) ;) Feel free to adjust seasonings to your taste. Please note: The salsa needs to sit in the fridge for at least 2-3 hours for the flavors to meld.

Provided by rickoholic83

Categories     Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can tomato sauce (We use Hunt's brand)
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
3/4 teaspoon onion powder
2 teaspoons red pepper flakes

Steps:

  • Combine all ingredients in a large bowl.
  • Cover and refrigerate until ready to use.
  • NOTE: I use an empty, clean mayonnaise jar to make this. Put all the ingredients in the jar, cover and shake well. Stick in the fridge to have on hand whenever you need it.

MOM'S ULTIMATE SALSA



Mom's Ultimate Salsa image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

0.5 units onion
1 units cilantro
1 units serrano pepper
2 cans tomatoes
1 teaspoons salt
2 cloves garlic

Steps:

  • Peel and cut 1/2 large onion into fourths. Pull leaves from the cilantro, to start use about half of the bushel. Cut pepper into chunks.
  • Add all ingredients into the food processor. Blend all ingredients together.
  • Taste, and add more cilantro, salt, garlic to your fit taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

THE ULTIMATE SALSA FRESCA



The Ultimate Salsa Fresca image

Salsa fresca is a generic term for any salsa that isn't cooked. There's no right or wrong way to do it - everyone does their own thing. This recipe is my take on what my mom used to make, but I think it's exceptional. (Pat on back, LOL!) Measurements are loose, but the key is the olive oil and mexican oregano. Prep time includes 15 minutes of standing time.

Provided by Jostlori

Categories     Sauces

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb red ripe tomato, diced
1 small onion, finely diced
1/4 cup cilantro, roughly chopped
1 garlic clove, finely minced
2 teaspoons olive oil
1/2 teaspoon Mexican oregano, rubbed between your palms to crush
salt, to taste
pepper, to taste
2 -3 serrano chilies, minced (to taste, these are hot!)

Steps:

  • In a non-reactive bowl, combine first six ingredients.
  • Add salt and pepper to taste.
  • Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand.
  • Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good.
  • Refrigerate until ready to use. Will NOT keep overnight.
  • NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum!

Nutrition Facts : Calories 33.5, Fat 1.7, SaturatedFat 0.2, Sodium 4.9, Carbohydrate 4.5, Fiber 1.3, Sugar 2.6, Protein 0.9

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