Papalote Stylee Salsa Recipes

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PAPALOTE STYLEE SALSA



PAPALOTE STYLEE SALSA image

Categories     Sauce     Tomato     Broil     Backyard BBQ     Healthy

Yield 1 delicious jar

Number Of Ingredients 10

5 medium roma tomatoes, cored and halved
10 dried chiles de arbol, stemmed, halved, and seeded
2 teaspoons ground dried pasilla peppers
1 tablespoon kosher salt
1 teaspoon sugar
1 1/2 cups water
2 tablespoons unsalted hulled pumpkin seeds
3 tablespoons white vinegar
1/4 cup minced scallions
1/4 cup coarsely chopped cilantro

Steps:

  • 1. Heat the broiler. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, char tomatoes until skins are slightly burned. Turn off the broiler. 2. Remove tomatoes from the oven and place them in a stainless steel pot. Add chiles de arbol, pasilla peppers, salt, sugar, and water. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, stirring often. 3. While tomato mixture is cooking, heat oven to 350°F and toast pumpkin seeds on a rimmed baking sheet until just browned. Remove seeds from the tray and cool. 4. After the 20 minutes, add vinegar to tomato mixture and cook for 1 minute. Add toasted pumpkin seeds. Place mixture in a blender, and blend until smooth. 5. Pour salsa into a container and stir in scallions and cilantro. Refrigerate for several hours before serving.

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

FRESH RESTAURANT-STYLE SALSA



Fresh Restaurant-Style Salsa image

This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!

Provided by NicoleMcmom

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

Time 10m

Yield 24

Number Of Ingredients 10

1 (28 ounce) can Roma tomatoes, drained
4 small Roma tomatoes, quartered
1 cup chopped white onion
1 clove garlic, smashed
1 small bunch fresh cilantro, stems removed
1 serrano pepper, seeded and chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon freshly squeezed lime juice
1 ½ teaspoons kosher salt
¼ teaspoon ground cumin

Steps:

  • Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g

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