Salsa De Nuez Mexican Nut Salsa Recipes
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
SALSA DE NUEZ (MEXICAN NUT SALSA)
Keep it on hand in the fridge and us it sparingly as a condiment on almost anything, fish, steamed vegetables, chicken, crackers, and sandwiches. Choose a ground chile at a heat level you enjoy, or simply add more. Anchos are the mildest. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".
Provided by zeldaz51
Categories Sauces
Time 15m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. Put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. Taste and add more chile, if you wish. Add just enough water to bring the consistency to a medium-thick sauce and season to taste.
- Store in a tight covered container in the fridge.
Nutrition Facts : Calories 88.3, Fat 9, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 2.3, Fiber 1.4, Sugar 0.5, Protein 1.3
SALSA DE PINON (PINE NUT SAUCE)
Steps:
- In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.
SPICY SALSA MEXICANA
Spicy, flavorful salsa that will be the center of the snack table. Serve as a dip with chips or as a topping on tacos. Enjoy!
Provided by Abel Cabrera
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
- Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 0.8 g
SALSA VERDE WITH NUTS
Provided by Mark Bittman
Categories easy, condiments, dips and spreads, side dish
Time 15m
Yield About 1 cup
Number Of Ingredients 8
Steps:
- In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed. Be careful not to overprocess.
- Add the olive oil a bit at a time until mixture is smooth and saucy. Taste, and add more oil if necessary. Stir in nuts, and serve with fish.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 0 grams, TransFat 0 grams
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