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
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
TRADITIONAL SALSA
Why buy bottled salsa when you can make a more flavorful variety at home with not a lot of effort? You may want to double the recipe because it's sure to be a hit!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
BEST AND SIMPLE AUTHENTIC SALSA
My friends mother showed me how to make this salsa recipe and it is so simple, so easy and so delicious!
Provided by jamesrmoreno
Categories Sauces
Time 10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili's, tomato paste, salt, and pepper in a blender or food processor.
- Blend until everything is incorporated well.
- In a separate container add all the rest of the ingredients.
- Be sure to dice the rest of the tomato's, cilantro and onion before adding.
- Best if left to sit in the refridgerator for up to 24 hours.
- Right before serving or eating season to taste. It may need some additional salt.
SALSA
This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.
Provided by Cecilia Donnelly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g
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SALSA RECIPE (AUTHENTIC MEXICAN) - CAFE DELITES
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5/5 (2)Total Time 20 minsCategory CondimentCalories 34 per serving
- Combine tomatoes, onion, garlic, jalapeños, serrano peppers and sugar in a food processor or blender. Pulse to roughly blend.
- Heat olive in a pan or skillet over medium heat. Sauté the tomato mixture over medium high heat until it begins to boil. Let cook for 2 minutes, then remove from heat.
- Add the cilantro, cumin and oregano. Season with salt and pepper, to taste. Transfer to serving bowl. Enjoy!
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