Tomato Onion And Serrano Chile Salsa Recipe Epicuriouscom
TOMATO-SERRANO SALSA
Provided by Bon Appétit Test Kitchen
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine tomatoes and chiles in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips. DO AHEAD: Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).
ESSENTIAL CHOPPED TOMATO-SERRANO SALSA (SALSA MEXICANA CLASSICA)
Provided by Rick Bayless
Categories Condiment/Spread Tomato Appetizer Super Bowl Hot Pepper Fall Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.
- Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.
SERRANO SALSA
Provided by Ivy Stark
Categories Condiment/Spread Sauce Onion Side Vegetarian Cinco de Mayo Healthy Vegan Party Cilantro Chile Pepper Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 1 quart
Number Of Ingredients 9
Steps:
- 1. In small saucepan, combine the vinegar, sugar, and allspice and simmer until the sugar dissolves. Set aside.
- 2. Heat the oil in a medium-size skillet over medium heat; stir in the onion and cook until translucent, about 4 minutes. Add the serranos, allspice-vinegar syrup, and salt and gently simmer until the mixture binds together, 8 to 10 minutes.
- 3. Cool, fold in the lime juice and cilantro, scrape into a food processor, and process until blended but still slightly chunky. Taste to adjust the salt, if needed.
FRESH TOMATO SALSA
Categories Tomato Appetizer No-Cook Quick & Easy Summer Jalapeño Cilantro Gourmet Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.
FRIED SERRANO CHILE SALSA
Categories Sauce Blender Onion Pepper Fry Super Bowl Quick & Easy Low/No Sugar Cinco de Mayo Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Heat oil in medium saucepan over medium-high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
- Line large skillet with foil; heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool.
- Cut stems off chiles. Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick. (Can be made 1 day ahead; cover and chill.)
THE ONLY SALSA YOU NEED
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Provided by Andy Baraghani
Categories Bon Appétit Summer Appetizer Salsa Dip Tomato Onion Garlic Lime Healthy Quick & Easy Vegetarian Vegan Chile Pepper Hot Pepper Fat Free Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
- Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
FRESH SERRANO CHILE SALSA
Make and share this Fresh Serrano Chile Salsa recipe from Food.com.
Provided by ratherbeswimmin
Categories Mexican
Time 30m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a bowl, mix the serranos, onion, and lime juice; let marinate about 10 minutes.
- Add the remaining ingredients and mix well.
- Refrigerate; serve cold.
Nutrition Facts : Calories 67.8, Fat 0.6, SaturatedFat 0.1, Sodium 597.4, Carbohydrate 15.7, Fiber 4.4, Sugar 7.5, Protein 2.8
TOMATILLO SALSA WITH SERRANOS
This is a spicy yet balanced salsa for green sauce lovers.
Provided by Rhoda Boone
Categories Cinco de Mayo Tomatillo Cilantro Chile Pepper Sauce Secrets
Yield Makes 2 Cups
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
- Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
- Do Ahead
- Salsa can be made 5 days ahead. Chill in a resealable container.
SALSA MEXICANA
Provided by Sergio Remolina
Categories Condiment/Spread Sauce Onion Tomato Vegetable Side No-Cook Vegetarian Quick & Easy Cinco de Mayo Summer Family Reunion Vegan Party Potluck Cilantro Lime Juice Chile Pepper Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, chiles, onion, cilantro, lime juice, and olive oil. Toss to combine, season to taste with salt, and serve.
TOMATO CHILE SALSA
Categories Condiment/Spread Sauce Food Processor Herb Onion Pepper Tomato Cocktail Party Super Bowl Vegetarian Backyard BBQ Summer Tailgating Poker/Game Night Vegan Party Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
- Cool to room temperature, about 30 minutes.
- Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
- Transfer to a bowl and stir in cilantro. Season with salt.
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