Jalapeno Sesame Seed Salsa Food

CHIPOTLE, PEANUT AND SESAME SEED SALSA

Chipotle, Peanut and Sesame Seed Salsa image

This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.

Provided by Kim Severson

Categories quick, dips and spreads, side dish

Time 10m

Yield About 3 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups olive oil
1/2 cup raw unsalted peanuts (or use pecans, hazelnuts or walnuts)
4 garlic cloves, peeled
2 tablespoons sesame seeds
2 ounces dried chipotle chiles (1 1/2 to 2 cups), stemmed and seeded
1 teaspoon kosher salt, or to taste
1 tablespoon brown sugar, or to taste
3 tablespoons distilled white vinegar

Steps:

Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams

JALAPENO SALSA

Jalapeno Salsa image

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.

Provided by Trey

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 27m

Yield 25

Number Of Ingredients 8

Ingredients

10 fresh jalapeno peppers
2 tomatoes
1 white onion, quartered
¼ cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1 lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g

JALAPENO SALSA

Jalapeno Salsa image

This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.

Provided by Dancer

Categories Sauces

Time 40m

Yield 3 pints

Number Of Ingredients 9

Ingredients

3 cups chopped peeled cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar

Steps:

Combine all ingredients in large saucepot.
Bring mixture to a boil.
Reduce heat.
Simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.
Process for 15 minutes in boiling-water canner.

SESAME SEED AND ÁRBOL CHILE SALSA

Sesame Seed and Árbol Chile Salsa image

Provided by Marcela Valladolid

Categories Condiment/Spread Sauce Side Vegetarian Cinco de Mayo Healthy Vegan Party Sesame Chile Pepper Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons vegetable oil
1/4 cup minced onion
2 large garlic cloves
1/4 cup sesame seeds, toasted
1/2 cup dried árbol chiles
4 large tomatillos, husked and rinsed
Salt and freshly ground black pepper

Steps:

Heat the vegetable oil in a large heavy sauté pan over medium-high heat. Add the onion and garlic cloves and sauté for 5 minutes, or until the garlic is golden brown. Add the sesame seeds and árbol chiles and cook for 5 minutes, or until the chiles are darkened in spots.
Meanwhile, heat a medium-size heavy sauté pan over high heat. Add the tomatillos and cook, turning them frequently, for 10 minutes, or until they are pale green and blackened in spots. Add the tomatillos to the chile mixture in the pan, pressing on them with a spatula to break them apart and release their juices. Cook for 5 minutes to blend the flavors. Remove from the heat and let cool slightly.
Transfer the contents of the pan to a blender, and add 1 1/2 cups water. Blend until the salsa is smooth. Season to taste with salt and pepper. Cool to room temperature, and then serve.