Garlic Salsa Food

SALSA

Steps:

• In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
• Serve with tortilla chips.

WONDERFUL SALSA

Steps:

• Mix all together and bring to a slow boil for 10 minute.
• Seal in jars and cook in hot water bath for 10 minute.
• This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
• Yields 3-6 quarts or pints.

SALSA

Steps:

• Combine all the ingredients and chill for 2 hours before serving with chips.
• The Cilantro is very important to this dish.

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

SIMPLE GARLIC SALSA

Steps:

• In a medium glass bowl, mix together tomatoes, oil, garlic, parsley, salt and pepper. Cover, and refrigerate overnight, allowing the flavors to 'mix and mingle'.

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.

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

ROASTED GARLIC TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• On a large piece of foil, lay the bulb of garlic. Drizzle olive oil on top of the garlic. Lift up the edges of the foil and squeeze them together to form a "tent". Bake in a preheated oven for 25 minutes.
• Then remove from the oven and using hot mitts, open the foil. Let cool.
• Once cooled, using the flat edge of a knife or a spoon, squeeze each garlic clove out of the skin. Set aside for a moment to cool further if needed.
• In a blender, add the cut tomatoes, onion, cilantro, jalapeno, roasted garlic and salt. Blend on the sauce setting.
• Do a taste test to see if more salt is needed. If so, add the salt and use the pulse setting to mix it in.
• Chill in the refrigerator before serving.

GARLIC SALSA

Steps:

• In a medium bowl combine garlic, parsley, and olive oil. Season with salt, pepper, and red pepper flakes if using.
• Tear baquette into bite sized pieces and use for dipping into salsa. This could also be served with grilled chicken or other meats.

CREAMY GARLIC SALSA DIP

Steps:

• In a medium bowl, combine all ingredients.
• Chill fo a minimum of 2 hours before serving with your favorite dippers.

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.

SALSA VERDE

Steps:

• In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
• Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

AIR FRYER TAQUITOS AND CHARRED SALSA

Steps:

• For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note).
• Combine the tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the chile are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly.
• When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the chile and discard. Place the tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve.
• For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss.
• Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken.
• Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.

SALSA ALIOLI (GARLIC MAYONNAISE)

Steps:

• Pound and crush the garlic with a pinch of salt to a paste in a mortar, or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste. This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chunks remain before starting to make the aioli. Transfer to a bowl, add the egg yolks and whisk to blend. Still whisking, slowly pour in a quarter of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce. To finish, add in the lemon juice, plus an extra squeeze of lemon juice to taste, and the hot water. Stir well and serve. If not serving right away, store in the refrigerator and consume within 2 days.