Salsa Mexicana Cruda Fresh Mexican Sauce Recipes
SALSA MEXICANA (FRESH TOMATO AND CHILES)
From Rick Bayless, 'Authentic Mexican.' If you're looking for an authentic Mexican salsa, this is it! It's so simple too! I only use one onion and two jalapenos when I make it, but I decided I'd post the original recipe instead of altering it. The way I make it produces a medium heat. I'd imagine making it his way would produce a hot salsa. I really like it with the lime juice. I haven't made it with the vinegar yet.
Provided by ChipotleChick
Categories Sauces
Time 10m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss tomato, jalapeno, onion, garlic, and cilantro together.
- Add salt and lime juice (or cider vinegar).
- Stir, and let stand 30 minutes before serving.
Nutrition Facts : Calories 39.6, Fat 0.3, SaturatedFat 0.1, Sodium 592.6, Carbohydrate 8.8, Fiber 2.4, Sugar 4.6, Protein 1.6
SALSA CRUDA (MEXICAN TABLE-SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories condiments
Time 15m
Yield About three cups
Number Of Ingredients 7
Steps:
- Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour into a mixing bowl.
- Add the red onions and coriander.
- Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
- Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the tomato mixture. After each addition, taste the sauce and add more peppers according to taste. Add salt and pepper and serve.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 3 grams
CINCO DE MAYO SALSA CRUDA
One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Drain tomatoes in a strainer for 15 minutes.
- Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.6 g, Fat 0.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 594.5 mg, Sugar 6 g
SALSA CRUDA / PICO DE GALLO
This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in
Provided by Deantini
Categories Sauces
Time 20m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Core the tomatoes and squeeze the seeds out, chop finely.
- Mix all ingredients togethether.
- Let sit for 15 min for flavours to mix.
- Season with salt.
- Enjoy!
SALSA CRUDA
I made this salsa for a Mexican themed party we had for our family. Everybody loved it. There really is nothing like fresh salsa. It beats the canned stuff any day. For a time-saver,I didn't roast the jalapenos it calls for,but just added them as is.I also couldn't find the dry chilis so omitted those as well.It still came out perfect.Add as many or as little jalapenos as you want depending on the strength of youre taste buds.Bon apetite.
Provided by veruca salt
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine all ingredients.
- Place in refrigerator for up to 12 hours.
- This will infuse all the flavors.
- Serve with tortilla chips.
Nutrition Facts : Calories 63.3, Fat 3, SaturatedFat 0.4, Sodium 6.8, Carbohydrate 9.2, Fiber 2.8, Sugar 3.3, Protein 1.8
MEXICAN HOMEMADE SALSA
In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings (3-1/2 cups).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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