PAUL'S FAMOUS SALSA
Pop some tomatoes, onions, serrano peppers, and garlic under the broiler, blend them with spices, cilantro, and lime juice and you've got a yourself a 30-minute homemade salsa.
Provided by Paul Tannos
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Combine tomatoes, onions, serrano peppers, and garlic in a large bowl; drizzle with vegetable oil and toss until lightly coated. Transfer to the prepared baking sheet.
- Broil in the preheated oven until vegetables begin to brown, about 5 minutes.
- Transfer vegetables to the bowl of a food processor. Add salt and cumin; pulse a few times until desired chunkiness is reached. Add cilantro and pulse a couple of times to combine. Stir in lime juice.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 3.7 g, Fat 2.5 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 391.9 mg, Sugar 1.8 g
THE BEST SAMOSAS
As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.
Provided by Food Network Kitchen
Time 2h40m
Yield about 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
- For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
- Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
- Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
- To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
- Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
- In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
- For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
- Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups
STING'S NEARLY WORLD FAMOUS SALSA
This is my own recipe that I created. After many requests from co-workers, I finally fine tuned it and wrote it down. I call it "Nearly World Famous" because I've given the recipe to friends from all over Michigan, to Los Angeles, Philadelphia, Tampa and even to my friend's mom in London, England. There are many variables that you can change and tweak to your own tastes, but if you make it as is, it'll turn out great. I will usually make two batches, one "plain" (without any hot peppers) and one with peppers. Change the peppers to change the flavor/heat. Leaving the seeds in will increase the heat level. I also freeze my peppers and use a microplane to grate them. It turns the peppers into a fine mash and releases all the oils. I also microplane the garlic. Feel free to email me if you have any questions. :-)
Provided by Marc R.
Categories Onions
Time 30m
Yield 32 ounces, 32 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients.
- It will have great flavor, but very little heat at this point. To spice it up, add whatever hot peppers you like. Personally, I like to add one half habanero or scotch bonnet along with one half jalapeno for some decent heat and flavor. If you don't want it too hot, add one half to one whole jalapeno. All I do is cut off the stem and finely mince the peppers, seeds and all. Even better is to freeze the peppers and use a microplane to grate them into a fine mash. Please wear rubber gloves when handling the diced peppers and do not rub your nose or eyes!
- Another flavor variant is to use lemon juice instead of lime juice.
- Letting the mix sit for an hour will allow the flavors to meld better especially if you add hot peppers.
Nutrition Facts : Calories 10.3, Fat 0.1, Sodium 22.7, Carbohydrate 2.4, Fiber 0.5, Sugar 1.5, Protein 0.4
SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
WORLD FAMOUS SALSA
Started making this salsa as a teenager. I get requests for it all the time. Seasonings are approximate, you can adjust to your own taste.
Provided by AzMama17
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Puree tomatoes in food processer for 10 seconds.
- Add remaining ingredients.
- Refrigerate for at least 1 hour.
Nutrition Facts : Calories 17.5, Fat 0.2, Sodium 405.8, Carbohydrate 4.1, Fiber 1, Sugar 2.2, Protein 0.5
More about "worldfamoussalsa recipes"
5 BEST SALSA RECIPES: FROM MILD TO FLAMING HOT – BLENDTEC
From blendtec.com
Estimated Reading Time 8 mins
OUR 10 BEST HOMEMADE SALSA RECIPES | TASTE OF HOME
From tasteofhome.com
20 BEST SALSA RECIPES | HOW TO MAKE FRESH SALSA | RECIPES, …
From foodnetwork.com
10 BEST WORLD FAMOUS SALADS RECIPES | YUMMLY
5-MINUTE HOMEMADE SALSA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE PERFECT SAMOSA AT HOME - FINE DINING …
From finedininglovers.com
SAMBOOSA RECIPES 101 | DESTINATION KSA
From destinationksa.com
WORLD SAMOSA DAY: 13 BEST SAMOSA RECIPES - NDTV …
From food.ndtv.com
BEST PUNJABI SAMOSA RECIPE | HOW TO MAKE SAMOSA
From myfoodstory.com
EMIRATI RECIPE: SAMBOOSA (FRIED SAVORY TRIANGLES)
From gingerandscotch.com
HOW TO MAKE SAMOSA RECIPE + VIDEO | EASY SAMOSA …
From mygingergarlickitchen.com
SAMOSA RECIPE | PUNJABI SAMOSA | ALOO SAMOSA
From vegrecipesofindia.com
9 OF THE MOST POPULAR SOUP RECIPES FROM AROUND THE …
From compassandfork.com
RESTAURANT-STYLE SALSA - A FAMILY FEAST®
From afamilyfeast.com
SARAH'S FAMOUS SALSA RECIPE - TODAY
From today.com
8 EASY AND TASTY SAMBOSA RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
SAMOSA RECIPE | MAKE THE PERFECT SAMOSA - GAYATRI'S KITCHEN
From gayatriskitchen.com
THE BEST HOMEMADE SALSA YOU'LL EVER EAT - WHOLESOMELICIOUS
From wholesomelicious.com
SAMOSA RECIPES - BBC FOOD
From bbc.co.uk
SAMOSA RECIPE - HOW TO MAKE PERFECT SAMOSA - COOK WITH MANALI
From cookwithmanali.com
EASY SAMOSA RECIPE - STEP BY STEP PUNJABI SAMOSA (VEGAN)
From easycookingwithmolly.com
SALSA RECIPE - THE MOST FLAVORFUL RESTAURANT STYLE SALSA!
From willcookforsmiles.com
MOUSSAKA, THE TRADITIONAL RECIPE – TASTE MY WORLD
From tastemyworld.com
WORLD'S BEST OVEN ROASTED SALSA - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
SAMOSA RECIPE | RECIPETIN EATS
From recipetineats.com
SAMOSAS WITH QUICK FLAKY PASTRY | KING ARTHUR BAKING
From kingarthurbaking.com
SALSA MACHA RECIPE (AND BOWLS)! | FEASTING AT HOME
From feastingathome.com
UZBEK SAMSA RECIPE- PREPARE A DELICIOUS SNACK IN 1 HOUR
From thefoodhog.com
CLAY'S KITCHEN : SALSA RECIPES
From panix.com
SAMOSA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SALSA RECIPE – HOW TO MAKE YUMMY SALSA AT HOME!
From stylenrich.com
HOW TO MAKE THE PERFECT SAMOSAS | FOOD | THE GUARDIAN
From theguardian.com
SAMOSAS - FAUZIA’S KITCHEN FUN
From fauziaskitchenfun.com
EASY SAMOSA DOUGH RECIPE THAT CAN BE BAKED OR FRIED | CRAFTSY
From craftsy.com
MOROCCAN STYLE SAMOSA – FOOD FUSION
From foodfusion.com
RECIPES ARCHIVE - SAMS FAMOUS SALSA
From samsfamoussalsa.com
QUICK AND EASY SALSA - INSPIRED TASTE
From inspiredtaste.net
BEST AUTHENTIC MEXICAN SALSA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
SEARED SALMON WITH AVOCADO TOMATO SALSA - CAFE DELITES
From cafedelites.com
17 MIMOSA RECIPES TO BRIGHTEN YOUR BRUNCH | ALLRECIPES
From allrecipes.com
5 MINUTE RESTAURANT SALSA - THE CHUNKY CHEF
From thechunkychef.com
SOMALI'S TRADITIONAL SAMBUSA RECIPE - THEFOODXP
From thefoodxp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love