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
AUTHENTIC MEXICAN SALSA
This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve
Provided by saddlingup_nicole
Categories Mexican
Time 15m
Yield 3 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Take the stems off the peppers and throw away the stems.
- Place the peppers and seeds in the bender. Blend well.
- Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
- I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
- If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
- Refridgerate for at least 1 hour before serving.
AUTHENTIC MEXICAN SALSA ROJA
Steps:
- Heat a large cast iron skillet or a heavy-bottomed skillet over high heat. Add the tomatoes and the chiles to the pan and char on all sides, rotating the vegetables occasionally until blackened. This can take about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes. The tomato skins should begin to pull away from the flesh and the chiles will look blistered.
- Transfer the chiles to a cutting board and allow them to cool. Place the tomatoes, including any charred skin that has completely fallen off, in the bowl of a food processor or blender. Pulse a couple of times for about 10 seconds or until the tomatoes are blended but with a few small chunks for texture.
- Transfer the blended tomatoes to a bowl. Cut the charred chiles in half lengthwise and remove the stems and seeds. You can remove the ribs if you don't like the salsa too spicy. Chop the chiles into small dice.
- Mix the chiles, onions and cilantro with the tomatoes until combined. Stir in the lime juice and salt. Taste and season with additional lime juice and salt, if needed. Cover and refrigerate until cooled. Serve with chips.
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN SALSA RECIPE
Classic Mexican salsa prepared with plum tomatoes, white onion, garlic, cilantro, serrano peppers, and lime juice. Great paired with chips, carne asada tacos, eggs, and anything else you love to top with salsa.
Provided by Douglas Cullen
Categories Salsa
Time 15m
Number Of Ingredients 7
Steps:
- Heat a large skillet or comal on high
- Place all of the vegetables except the cilantro in the pan or on the comal
- Allow the vegetables to char turning once
- Once the ingredients are well charred put them on a plate and allow them to cool
- Add all of the ingredients to the blender including the cilantro, lime juice, and salt
- Blend until all of the ingredients are just incorporated. Do not over blend
Nutrition Facts : ServingSize 1 /2 cup, Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 393 mg, Fiber 1 g, Sugar 3 g
SALSA MEXICANA
We love salsa. I developed and perfected this recipe over many years. It is a requested dish that I take to parties and cookouts with friends and family. You can tweak this recipe to your desired level of hotness by adding or subtracting the peppers listed.
Provided by janaluwho
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.
Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 164.2 mg, Sugar 1.4 g
SALSA FROM FIESTA MEXICANA
Make and share this Salsa from Fiesta Mexicana recipe from Food.com.
Provided by susienfred
Categories Low Protein
Time 5m
Yield 56 oz, 12 serving(s)
Number Of Ingredients 8
Steps:
- Chop onions and put in bowl. Boil peppers for 2 minutes.
- In a blender put 1/2 off all ingredients except onions and salt. Blend quickly, don't over blend. Pour into onion bowl and repeat with remaining ingredients. Add salt to taste.
Nutrition Facts : Calories 34.9, Fat 0.3, SaturatedFat 0.1, Sodium 10.5, Carbohydrate 7.6, Fiber 2.3, Sugar 4.5, Protein 1.7
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