So Good New Mexico Salsa 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.

HOMEMADE SMOKY SALSA

Steps:

• Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

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.

NEW MEXICO GREEN CHILE SALSA

Steps:

• Peel tomatoes and roasted chile. Remove stems and seeds from green chiles.
• Grind in a blender or food processor tomatoes, chiles, garlic and onion. Add vinegar and salt to taste.

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.

SO-GOOD NEW MEXICO SALSA

Steps:

• Pour undrained tomatoes into a blender. Add remaining ingredients except salt; pulse to desired consistency. Add salt to taste. Transfer salsa to a one-quart wide-mouth canning jar or other covered container; keep refrigerated.