When Chilies Attack Jalapeno Cilantro Salsa Recipes

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SALSA WITH ANCHO CHILES



Salsa with Ancho Chiles image

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield about 4 cups

Number Of Ingredients 11

4 jalapeno peppers (2 seeded and minced, 2 whole)
6 Roma tomatoes, chopped
4 cloves garlic, minced
1 red bell pepper, finely diced
1/2 red onion, finely chopped
2 dried ancho chile peppers, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
Juice of 1 lime
Chili powder, salt and pepper, to taste
Chili powder, salt and pepper, to taste
Chopped fresh cilantro, parsley or scallions, to taste

Steps:

  • Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
  • In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.

JALAPENO SALSA



Jalapeno Salsa image

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.

Provided by Trey

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 27m

Yield 25

Number Of Ingredients 8

10 fresh jalapeno peppers
2 tomatoes
1 white onion, quartered
¼ cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1 lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
  • Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g

JALAPEñO-CILANTRO SALSA



Jalapeño-Cilantro Salsa image

Categories     Condiment/Spread     Low Carb     Quick & Easy     Lime     Summer     Jalapeño     Cilantro     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 4

4 large jalapeño chilies
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

  • Char chilies over gas flame or in broiler until blackened on all sides. Place in paper bag and seal. Let stand 10 minutes. Peel, seed and finely chop chilies. Place chilies in small bowl. Mix in oil and cilantro. (Can be made 6 hours ahead. Cover and let stand at room temperature.) Mix lime juice into salsa. Season with salt and pepper.

JALAPENO-CILANTRO-LIME SALSA



Jalapeno-Cilantro-Lime Salsa image

Make and share this Jalapeno-Cilantro-Lime Salsa recipe from Food.com.

Provided by Roy A.

Categories     Sauces

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

1 jalapeno, finely diced (discard seeds if you dislike heat, add another pepper if you love spicy salsa)
2 medium tomatoes, chopped into small pieces
1/2 red onion, finely diced
1 garlic clove, smashed & finely diced
1 teaspoon salt
2 limes, squeezed for their juice
1/4 cup fresh cilantro, chopped
1 mango, chopped into squares (optional)

Steps:

  • Combine all ingredients in bowl, mix well to coat all with lime juice and salt. Adjust to taste (saltiness, spiciness, sourness). Let sit for 1-2 hours to allow flavours to blend. TIP: Try adding mango when it's in season for a delicious, juicy mango salsa!

Nutrition Facts : Calories 117.2, Fat 0.9, SaturatedFat 0.2, Sodium 2344.6, Carbohydrate 31.3, Fiber 8, Sugar 11.6, Protein 4.1

THREE CHILE DRY ROASTED TOMATILLO SALSA



Three Chile Dry Roasted Tomatillo Salsa image

A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.

Provided by HMAUSER

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

Time 35m

Yield 12

Number Of Ingredients 8

1 pound tomatillos, unhusked
2 serrano chile peppers
2 jalapeno chile peppers
8 pequin chile peppers
4 cloves garlic
1 small whole onion, peeled
¼ cup chopped cilantro
salt to taste

Steps:

  • Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
  • Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS



Tropical Fruit Salsa with Jalapeño and Bell Peppers image

Provided by Laura Van Dyke

Categories     Condiment/Spread     Fruit     Herb     Pepper     Quick & Easy     Papaya     Pineapple     Bell Pepper     Summer     Jalapeño     Bon Appétit     Washington

Yield Makes about 4 cups

Number Of Ingredients 10

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

Steps:

  • Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

WHEN CHILIES ATTACK: JALAPENO-CILANTRO SALSA



When Chilies Attack: Jalapeno-Cilantro Salsa image

From Bon Appetit June 1996. Eating this salsa is akin to a cleansing ritual, no matter how you look at it and in whichever manner that may be.

Provided by COOKGIRl

Categories     Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

3 -4 fresh green jalapeno chiles
1/2 cup extra virgin olive oil
1/4 cup fresh cilantro, minced finely
2 tablespoons fresh lime juice
salt
pepper

Steps:

  • Roast the jalapenos either by charring the chilies over an open flame or broiling them until blackened on all sides. Place chilies in a paper bag and seal. Let sweat for 15 minutes.
  • Peel, seed (and devein if desired) the chilies; mince finely.
  • In a small, non-reacitive bowl combine the chilies with the olive oil and fresh cilantro. Stir in the lime juice.
  • Season with salt and pepper. Cover salsa and let stand at room temperature.
  • Can be prepared up to 6 hours in advance. Use sparingly.
  • The United States' Government has declared this salsa a weapon of mass destruction.

Nutrition Facts : Calories 1951.2, Fat 216.6, SaturatedFat 29.9, Sodium 10, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 1.6

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