Garlic Cilantro Salsa Food

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

PITTSBURGH FOOTBALL PARTY CILANTRO SALSA

Steps:

• Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
• Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

GARLIC CILANTRO SALSA

Steps:

• Chop the garlic in a food processor.
• Add the rest of the ingredients.
• Blend until almost smooth.
• Serve with corn chips, or as a side with grilled meats, chicken, hamburger, etc.

CILANTRO SALSA

Steps:

• For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
• For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
• The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

PAPAYA-CILANTRO SALSA

Steps:

• Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

CILANTRO SALSA

Steps:

• For a rustic salsa, chop everything finely. Combine the ingredients, stir in the oil and add a little water to thin. Or, for a finer texture, puree everything finely in a food processor.

SUMMER CILANTRO SALSA

Steps:

• Blend one tomato, half the tomato paste, and the water in an electric blender or food processor until you have a somewhat chunky greenish mixture; set aside.
• In a pot (I use a wok), brown the garlic, half the onion, and cumin, being careful not to burn the spice.
• Add the cilantro mix and the salt.
• Stir.
• Reduce heat.
• Add tomato, green pepper and remaining red onion.
• Stir.
• Add hot pepper, finely sliced, to taste.
• Warning: the seeds are the hottest part, so beware.
• Add remaining tomato paste.
• Reduce heat (to about 1 or 2 on your stove top dial).
• Simmer uncovered for about 45 minutes, until the salsa has reached a desired consistency.
• Can be served hot or chilled, with tortillas, as a chicken marinade, whatever you want!
• Will serve about 6 hungry snackers, and is perfect with a cold beer on a hot sunny day.

BEST EVER CILANTRO CORN SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
• Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

SALSA ROJA

Steps:

• Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
• Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.

GARLIC-CILANTRO SALSA

Steps:

• Chop tomatoes, onions and cilantro. Mince garlic. Mix in the rest of the ingredients.
• Let sit in fridge 4 hours or overnight.
• Now enjoy with some chips!

CILANTRO SALSA DIP

Steps:

• Remove tough stems from cilantro. Rinse dilantro and drain but do not spin dry. In food processor with steel blade, pulse together cilantro and green onions until well chopped. Transfer mixture to small mixing bowl.
• Stir in vinegar, lemon juice, olive oil, water, hot pepper sauce, and salt. Taste for seasoning, and if using a large bunch of cilantro, add more seasonings as desired. Serve immediately with toasted pita chips, or refrigerate up to 2 days.

FRESH SALSA

Steps:

• Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.