Mexican Salsa Food

AUTHENTIC MEXICAN SALSA

Steps:

• Take the stems off the peppers and throw away the stems.
• Place the peppers and seeds in the bender. Blend well.
• Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
• I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
• If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
• Refridgerate for at least 1 hour before serving.

MEXICAN SALSA

Steps:

• Chop tomatoes, onions, and cilantro mix in bowl.
• Squeeze limes over mixture.
• Add sea salt.
• Sample mixture.
• Here is where you add more salt or limes to suit your tastes.
• Chop hot peppers and mix.
• We usually don't do this step because we like the fresh taste not a hot taste.
• Serve with salsa chips.

SALSA RECIPE - AUTHENTIC MEXICAN SALSA ROJA

Steps:

• Blend the tomato, garlic, and jalapeno in a blender.
• Separately, dice the onions and the cilantro.
• Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil.
• Heat over medium high heat until it begins to boil, and then remove from heat.
• Put the salsa in a bowl, add the cilantro and onion, and stir well.
• Add salt to taste.

PICO DE GALLO (AUTHENTIC)

Steps:

• Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
• Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
• This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

MEXICAN SALSA

Steps:

• Combine all ingredients in a bowl and season to taste.

MEXICAN SALSA RECIPE

Steps:

• Dump canned tomatoes in a food processor. Add roughly chopped garlic, cilantro, scallions, and peppers.
• Next, add salt, cumin, and the juice of one lime.
• Pulse ingredients in a food processor until blended but still slightly chunky.
• Slice the avocado in half and scoop out the seed. While still in its skin, slice the avocado in small cubes and scoop out with a spoon. Stir into salsa.
• Grab a chip and taste the salsa. Make adjustments as needed.
• Serve with tortilla chips or as a side to your favorite Mexican dish!

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.

AUTHENTIC MEXICAN SALSA RECIPE WITH FRESH TOMATOES

Steps:

• Wash and dry properly all your ingredients. Note: We are not chopping anything!
• Remove the seeds and stems from the chilies.
• Remove the first layer of the onion, cut it in quarters, and remove the root.
• Remove the outer skin of the garlic.
• Preheat a skillet to medium-high heat.
• Add a olive oil
• Add the tomatoes to the frying pan followed by the chilies, garlic, and onion.
• Pan fry all the ingredients until they soften and char a little. Note: We are only charring only the outer layer of the ingredients.
• Once each ingredient's outer layer is charred and soft, transfer them into a blender or a food processor.
• Add salt, pepper, and oregano.
• Blend the salsa until all the ingredients are mixed well. Taste and adjust the flavor by adding more salt & pepper, and spices.
• Place the sauce into a bowl or jars.

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.

MEXICAN AVOCADO SALSA

Steps:

• Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice.
• Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix.