Spicy Salsa Mexicana Recipes

SPICY SALSA MEXICANA

Spicy Salsa Mexicana image

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

Ingredients

6 plum tomato (blank)s Roma tomatoes
3 peppers serrano peppers
2 peppers jalapeno peppers
¼ white onion
2 tablespoons fresh cilantro leaves, or to taste
salt to taste

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

SPICY MEXICAN CANTINA SALSA

Spicy Mexican Cantina Salsa image

A delicious, authentic Mexican cantina salsa, known as Pico De Gallo in Mexico. A spicy salsa which can be cooled down by taking out the chilli seeds.

Provided by lauripops

Time 15m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

For coarse salsa use a pestle and mortar for fine salsa use a food processor - but this is quite a loose salsa I think pestle and mortar works best
If using the food processor, simply put all ingredients in and whizz
If using pestle and mortar, simply add all the ingredients and crush. Taste and add more lime, sugar, salt or pepper as desired
Chill in the fridge until using, this salsa gets better the longer it is left.

SPICY TOMATO SALSA

Spicy Tomato Salsa image

A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer.

Provided by Kim Niederreither

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups chopped tomatoes
2 cups green bell pepper, chopped
¾ cup chopped onion
1 cup jalapeno pepper
1 ½ teaspoons salt
½ teaspoon minced garlic
1 ¼ cups cider vinegar

Steps:

Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 10.5 g, Fat 0.6 g, Fiber 3.2 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 970.9 mg, Sugar 5.9 g

MEXICAN HOMEMADE SALSA

Mexican Homemade Salsa image

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

Ingredients

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

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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