Fresh Salsa Mexicana Food

PICO DE GALLO SALSA

Steps:

• You can prepare the ingredients ahead of time, making sure they are stored in the refrigerator in separated containers as shown in the picture.
• Put the chopped tomato, onion, serrano pepper in a bowl. Add the cilantro, the lime juice and salt, mix gently until all the ingredients are coated with the lime juice. You can eat this pico de gallo salsa right away or cover and refrigerate for 30 minutes before serving to enhance the flavors.

FRESH SALSA I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
• Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

MEXICAN SALSA II

Steps:

• Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
• Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

FRESH TOMATO MEXICAN SALSA

Steps:

• In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.

SALSA MEXICANA (FRESH TOMATO AND CHILES)

Steps:

• Toss tomato, jalapeno, onion, garlic, and cilantro together.
• Add salt and lime juice (or cider vinegar).
• Stir, and let stand 30 minutes before serving.

FRESH CALIFORNIA SALSA

Steps:

• In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!

FRESH MEXICAN SALSA

Steps:

• Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
• In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
• Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
• Place in fridge for approximately one hour.

MEXICAN HOMEMADE SALSA

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.