CHILEAN SALSA
After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!
Provided by ratherbeswimmin
Categories Vegetable
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
- Transfer mixture to a serving bowl.
- Add the remaining ingredients and stir to combine.
- Will keep in the refrigerator for 2-3 days.
Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6
ROASTED CHILE SALSA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h
Yield 36 servings
Number Of Ingredients 10
Steps:
- Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
- Divide the ingredients into 3 batches so they will fit into a 12-cup processor
- Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
- 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.
SALSA DE CHILE COLORADO
Steps:
- Heat a comal or a cast iron skillet over medium heat until a drop of water sizzles on contact. Remove the stems and seeds from the chiles and wipe them clean with a dry cloth. Place them on the comal and toast them, just until their aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover them with boiling water. Let them soak until softened, about 10 minutes. Drain the chiles and discard the liquid. Place the chiles, oregano, garlic, and the 2 cups of water in a blender and blend to a smooth puree. Add more water if the sauce is too thick. Place the oil in a medium size saucepan. Heat the oil over medium high heat until it is rippling. Add the flour and cook, stirring constantly, until golden. Add the chile puree and salt to the pan and reduce the heat to low. It may splatter as you pour it in, so be careful. Cook, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. Finish the sauce with the sugar and vinegar. Store, tightly covered, in the refrigerator up to a week or indefinitely in the freezer.
HOMEMADE SALSA USING CANNED TOMATOES!
Easy and so delicious! Tastier and fresher than store bought. No preservatives but lasts in the fridge a long time. You control the heat and the sodium. Fat free, low calorie and vegan too!
Provided by SaraFish
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.
Nutrition Facts : Calories 39, Fat 0.3, SaturatedFat 0.1, Sodium 917.7, Carbohydrate 9.3, Fiber 2.1, Sugar 4.1, Protein 1.5
SALSA CHILENA
This is a popular and extremely easy salsa in Mexico. More to the fashion of a mayonnaise, Salsa Chilena (I wouldn't know where the name originates, because it translates as Chilean Sauce) is an elegant alternative to serve with broiled steak or chicken. Serve the same day preferably, but it will keep well for a couple of days
Provided by Sergio Romo
Categories Salsa
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Place the chile peppers, garlic, cilantro, salt, and egg into the bowl of a blender. Puree until smooth, then, with motor running, slowly pour in the olive oil. Continue blending for a minute or two until the sauce acquires a mayonnaise-like texture.
Nutrition Facts : Calories 251 calories, Carbohydrate 0.7 g, Cholesterol 23.3 mg, Fat 27.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 303.1 mg, Sugar 0.2 g
SALSA CHILENA
This is a popular and extremely easy salsa in Mexico. More to the fashion of a mayonnaise, Salsa Chilena (I wouldn't know where the name originates, because it translates as Chilean Sauce) is an elegant alternative to serve with broiled steak or chicken. Serve the same day preferably, but it will keep well for a couple of days
Provided by Sergio Romo
Categories Salsa
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Place the chile peppers, garlic, cilantro, salt, and egg into the bowl of a blender. Puree until smooth, then, with motor running, slowly pour in the olive oil. Continue blending for a minute or two until the sauce acquires a mayonnaise-like texture.
Nutrition Facts : Calories 251 calories, Carbohydrate 0.7 g, Cholesterol 23.3 mg, Fat 27.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 303.1 mg, Sugar 0.2 g
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