AUTHENTIC MEXICAN SALSA ROJA
Steps:
- Heat a large cast iron skillet or a heavy-bottomed skillet over high heat. Add the tomatoes and the chiles to the pan and char on all sides, rotating the vegetables occasionally until blackened. This can take about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes. The tomato skins should begin to pull away from the flesh and the chiles will look blistered.
- Transfer the chiles to a cutting board and allow them to cool. Place the tomatoes, including any charred skin that has completely fallen off, in the bowl of a food processor or blender. Pulse a couple of times for about 10 seconds or until the tomatoes are blended but with a few small chunks for texture.
- Transfer the blended tomatoes to a bowl. Cut the charred chiles in half lengthwise and remove the stems and seeds. You can remove the ribs if you don't like the salsa too spicy. Chop the chiles into small dice.
- Mix the chiles, onions and cilantro with the tomatoes until combined. Stir in the lime juice and salt. Taste and season with additional lime juice and salt, if needed. Cover and refrigerate until cooled. Serve with chips.
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BONNIE'S FRESH SPANISH SALSA
This is the way I make salsa for my family. It is made with all fresh ingredients and is delicious with a variety of foods. It is low calorie and a healthy addition to your meal planning. I hope this recipe pleases your palate! Enjoy! The photos are my own and so is this humble recipe.
Provided by BonniE !
Categories Other Snacks
Time 20m
Number Of Ingredients 9
Steps:
- 1. Use all fresh ingredients for the best results. In a medium mixing bowl, add the fresh diced tomatoes and diced onion and minced garlic. We like our salsa with a little juice. This will depend on how juicy your tomatoes are. If you want it drier, remove the excess and set aside in case you decide you want it wetter.
- 2. Add the rest of the ingredients, fine diced jalapeno and Anaheim peppers that have been seeded and the white membrane removed. Add 3 tablespoons of Marsala wine, 1/4 cup chopped cilantro or more to taste, juice of one lime and the pulp, Kosher salt and pepper to taste. Mix well and chill for at least 3 hours before serving.
- 3. Serve with your favorite chips or Latin food. This salsa is great on nachos or with eggs, too. Here is how it looks! Enjoy!
BONNIE'S MEDITERRANEAN SALSA
This is a great flavorful dip that looks pretty too. Serve in clear glass bowl, and garnish with whole cilantro leaves. Serve with pita chips or toasted baguette slices. Don't forget to keep in mind you need at least 2 hrs. in the fridge, to let flavors meld.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Refrigerate for at least 2 hrs., to let flavors meld together.
Nutrition Facts : Calories 161.4, Fat 12.8, SaturatedFat 4, Cholesterol 16.7, Sodium 363.5, Carbohydrate 9.2, Fiber 2.4, Sugar 5, Protein 4.2
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