Salsa Pronto Recipes

RESTAURANT-STYLE SALSA

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.

SALSA

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.

SALSA PRONTO

Steps:

• Place tomatoes in a blender or food processor. Cover and blend on lowest speed 2 seconds to chop tomatoes.
• Combine tomatoes with onion, cilantro, lemon juice, garlic, hot pepper sauce, and jalapeno. Taste and adjust seasonings, if desired.
• Serve with tortilla chips.

CHIPS AND SALSA SALAD

Steps:

• Preheat oven to 350 degrees.
• Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine.
• Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.) Place your roasted peppers in a bowl and cover with plastic wrap to steam. .
• Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat) and cut into strips/dice. Place in a large bowl.
• While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips.
• Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. .
• Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy.
• Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently.
• Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes).
• Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing), queso fresco.

SALSA PRONTO

Steps:

• Place tomatoes in blender container. Cover and run on lowest speed 2 seconds to chop tomatoes. Combine with onion, cilantro, lemon juice, garlic, and pepper sauce. Add additional pepper sauce if desired. Serve with tortilla chips.