Salsa Authentic Recipes

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AUTHENTIC MEXICAN SALSA



Authentic Mexican Salsa image

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

11 -15 dried arbol chiles (8-10 dried arbol peppers for Mild, 11-15 medium, 16-20 for Hot)
1 (14 ounce) can DelMonte stewed tomatoes, with juice
1/2 small yellow onion
1 jalapeno
1 bunch cilantro
1 garlic clove
1 teaspoon lemon juice or 1 teaspoon lime juice
1/2 teaspoon pepper
1/2 teaspoon salt

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



Authentic Mexican Salsa Roja image

This Mexican-style homemade salsa is fresh, unbelievably delicious, easy to make and seriously the best homemade salsa recipe you'll ever have.

Provided by Chef Kathy McDaniel

Categories     Appetizer     Condiment     Snack

Time 20m

Number Of Ingredients 6

6 ripe medium tomatoes (stem removed)
2 - 4 jalapeno or serrano chiles (or more for additional heat)
1/2 medium onion (diced)
1/3 cup fresh cilantro (chopped)
1 tablespoon of lime juice (or more to taste)
Salt to taste

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



Restaurant-Style Salsa image

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

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

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



Traditional Salsa image

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

5 plum tomatoes, seeded and chopped
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Tortilla chips

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



Best and Simple Authentic Salsa image

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

2 lbs , fresh tomato's
2 garlic cloves
1 large onion
1 habanero pepper (optional)
2 jalapenos, chili's
1 large onion, chopped
1/8-1/4 cup of chopped fresh cilantro
1 -2 tablespoon tomato paste, for deep color (optional)
1 tablespoon salt
1/2 teaspoon black pepper

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



Salsa image

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

4 large tomatoes, chopped
1 onion, chopped
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon lime juice
1 tomatillo, diced
salt to taste
1 jalapeno pepper, minced

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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