Salsa From Fiesta Mexicana Recipes

MEXICAN SALSA II

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.

MEXICAN SALSA RECIPE

Steps:

• Heat a large skillet or comal on high
• Place all of the vegetables except the cilantro in the pan or on the comal
• Allow the vegetables to char turning once
• Once the ingredients are well charred put them on a plate and allow them to cool
• Add all of the ingredients to the blender including the cilantro, lime juice, and salt
• Blend until all of the ingredients are just incorporated. Do not over blend

AUTHENTIC MEXICAN SALSA

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.

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

MEXICAN HOMEMADE SALSA

Steps:

• Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

SALSA FRESCA / SALSA MEXICANA (PICO DE GALLO)

Steps:

• Chop all veggies fine.
• Add lime juice, cilantro, and salt, adjust to taste.

SALSA FROM FIESTA MEXICANA

Steps:

• Chop onions and put in bowl. Boil peppers for 2 minutes.
• In a blender put 1/2 off all ingredients except onions and salt. Blend quickly, don't over blend. Pour into onion bowl and repeat with remaining ingredients. Add salt to taste.

SALSA MEXICANA

Steps:

• Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.

SPICY SALSA MEXICANA

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.

FIESTA SALSA

Steps:

• Prepare canner, jars, and lids according to manufacturer's instructions.
• Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
• Heat to a boil. Reduce heat and simmer 5 minutes.
• Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Process in boiling water canner for 35 minutes, adjusting for altitude.

SALSA MEXICANA

Steps:

• Thoroughly combine all the ingredients in a mixing bowl.
• Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar.
• Chill for at least 30 minutes before serving.
• Good with tortilla chips.