JALAPEñO CILANTRO SALSA
Mild and creamy jalapeño cilantro salsa recipe made with fresh jalapenos, cilantro, garlic, lime juice and olive oil.
Provided by Layla Pujol
Categories Condiments Salsa Sauce
Time 10m
Number Of Ingredients 6
Steps:
- Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Make sure the sauce is blended well enough so that the olive oil is well mixed into the salsa.
- Use immediately or refrigerate until ready to use. The salsa is best if used the same day it's prepared.
JALAPENO SALSA
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
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-CILANTRO-LIME SALSA
Make and share this Jalapeno-Cilantro-Lime Salsa recipe from Food.com.
Provided by Roy A.
Categories Sauces
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in bowl, mix well to coat all with lime juice and salt. Adjust to taste (saltiness, spiciness, sourness). Let sit for 1-2 hours to allow flavours to blend. TIP: Try adding mango when it's in season for a delicious, juicy mango salsa!
Nutrition Facts : Calories 117.2, Fat 0.9, SaturatedFat 0.2, Sodium 2344.6, Carbohydrate 31.3, Fiber 8, Sugar 11.6, Protein 4.1
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.
JALAPEñO-CILANTRO SALSA
Categories Condiment/Spread Low Carb Quick & Easy Lime Summer Jalapeño Cilantro Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides. Place in paper bag and seal. Let stand 10 minutes. Peel, seed and finely chop chilies. Place chilies in small bowl. Mix in oil and cilantro. (Can be made 6 hours ahead. Cover and let stand at room temperature.) Mix lime juice into salsa. Season with salt and pepper.
JALAPENO-MANGO SALSA
Steps:
- Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.
JALAPENO SALSA
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
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.
JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA
My submission for the 2007 Cooking Light contest. A hit with those who tried it but, sadly, did not make the cut. For the salsa, I like to roast 2 ears of corn on the cob for 15 mins in the oven, then cut the kernels off. Gives it an extra level of flavor!
Provided by RunninLion
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
- Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
- Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
- Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
- While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
- Remove cooled polenta from fridge and turn out onto cutting board.
- Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
- Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
- Place 2 servings on each plate and top with salsa.
Nutrition Facts : Calories 231.8, Fat 8, SaturatedFat 4.3, Cholesterol 18.9, Sodium 136.7, Carbohydrate 33, Fiber 4.1, Sugar 3.4, Protein 9.4
ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO
Steps:
- 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
- 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
- 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
- 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
WHEN CHILIES ATTACK: JALAPENO-CILANTRO SALSA
From Bon Appetit June 1996. Eating this salsa is akin to a cleansing ritual, no matter how you look at it and in whichever manner that may be.
Provided by COOKGIRl
Categories Sauces
Time 15m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Roast the jalapenos either by charring the chilies over an open flame or broiling them until blackened on all sides. Place chilies in a paper bag and seal. Let sweat for 15 minutes.
- Peel, seed (and devein if desired) the chilies; mince finely.
- In a small, non-reacitive bowl combine the chilies with the olive oil and fresh cilantro. Stir in the lime juice.
- Season with salt and pepper. Cover salsa and let stand at room temperature.
- Can be prepared up to 6 hours in advance. Use sparingly.
- The United States' Government has declared this salsa a weapon of mass destruction.
Nutrition Facts : Calories 1951.2, Fat 216.6, SaturatedFat 29.9, Sodium 10, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 1.6
AVOCADO AND CILANTRO SALSA
Make and share this Avocado and Cilantro Salsa recipe from Food.com.
Provided by Recipe Junkie
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Peel avocadoes and tomatoes and dice into small chunks.
- Mix with onions, cilantro, garlic and jalapeno peppers.
- Add tomato juice, cayenne pepper, Tabasco sauce and lemon juice to taste.
Nutrition Facts : Calories 552, Fat 47.5, SaturatedFat 6.9, Sodium 60.3, Carbohydrate 35.8, Fiber 23.7, Sugar 7, Protein 8.1
More about "jalapeño cilantro salsa food"
CREAMY JALAPENO CILANTRO SALSA - GREAT GRUB, DELICIOUS …
From greatgrubdelicioustreats.com
5/5 (2)Category AppetizerCuisine Mexican, Tex-MexEstimated Reading Time 5 mins
- Cut stems off jalapenos then cut lengthwise on one side and remove seeds (it's best to wear gloves when handling the jalapenos and do not touch your eyes).
- Place prepared jalapenos into water and bring to a boil over medium heat. Once boiling, let cook for 5 minutes.
CREAMY CILANTRO JALAPEñO SAUCE – THE COMFORT OF …
From thecomfortofcooking.com
EASY HOMEMADE SALSA WITH CILANTRO AND JALAPEñO
From nourishedtheblog.com
CILANTRO JALAPEñO SAUCE (IN 10 MINUTES!) | SPICE CRAVINGS
From spicecravings.com
CILANTRO JALAPEñO SAUCE - FIFTEEN SPATULAS
From fifteenspatulas.com
JALAPEñO CILANTRO SAUERKRAUT - FERMENTED FOOD LAB
From fermentedfoodlab.com
ROASTED JALAPEñO SALSA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
EASY NO-COOK SALSA RECIPE (RESTAURANT-STYLE)
From skinnytaste.com
JALAPEñO TOMATILLO SALSA - HOT ROD'S RECIPES
From hotrodsrecipes.com
CILANTRO JALAPENO SAUCE - DAMN DELICIOUS
From damndelicious.net
SUBSTITUTE FOR JALAPENO IN SALSA – VALUABLE KITCHEN
From valuablekitchen.com
LAS MEJORES 22 IDEAS DE SALSA DE JALAPEñO Y CILANTRO | RECETAS DE ...
From pinterest.ca
EASY HOMEMADE JALAPENO SALSA WITH CILANTRO | FOODTALK
From foodtalkdaily.com
JALAPEñO SALSA - GIMME SOME OVEN
From gimmesomeoven.com
CRANBERRY SALSA RECIPE {WITH JALAPEñO} | LIL' LUNA
From lilluna.com
JALAPEñO CILANTRO SALSA - FOOD NEWS
From foodnewsnews.com
MUSHROOM, JALAPEñO, AND CILANTRO SALSA - MUY BUENO COOKBOOK
From muybuenocookbook.com
QUICK AND EASY JALAPENO SALSA RECIPE | LIFE'S AMBROSIA
From lifesambrosia.com
ROASTED JALAPEñO SALSA – THE CHEF MIMI BLOG
From chefmimiblog.com
JALAPEñO SALSA {LACTO-FERMENTED} - GO FOOD
From gofoodfood.cc
CREAMY JALAPEñO SALSA | ELBOWS ON THE TABLE
From elbowsott.com
CREAMY JALAPEñO CILANTRO SAUCE - JOY IN THE MEANTIME
From joyinthemeantime.com
EASY HOMEMADE JALAPENO SALSA WITH CILANTRO | FOODTALK
From foodtalkdaily.com
JALAPEñO CILANTRO SALSA | FRONTERA
From fronterafoods.com
FRONTERA CILANTRO JALAPENO SALSA AT NATURA MARKET
From naturamarket.ca
CILANTRO CORN SALSA WITH JALAPEñO AND LIME (SPAIN)
From mediterraneanliving.com
JALAPENO AND TOMATILLO SALSA – SLASA VERDE - BOUDIN LINK
From boudinlink.com
YOU WILL CHASE THIS CILANTRO SALSA ACROSS YOUR PLATE. IT’S THAT GOOD ...
From freshbitesdaily.com
JALAPEñO CILANTRO SALSA | THE OLIVE PRESS
From theolivepress.com
MUSHROOM, JALAPENO AND CILANTRO SALSA • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
JALAPENO CILANTRO SALSA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY JALAPEñO SALSA QUICK & EASY RECIPE | JOSé OLé
From joseole.net
CREAMY CILANTRO JALAPEñO SALSA - SARCASTIC COOKING
From sarcasticcooking.com
ROASTED JALAPENO SALSA + HOW TO ROAST JALAPENO - JOY FILLED EATS
From joyfilledeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love