Really Fresh Salsa Mexicano Food

MEXICAN SALSA II

Mexican Salsa II image

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 30m

Yield 24

Number Of Ingredients 6

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

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.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

FRESH MEXICAN SALSA

Fresh Mexican Salsa image

When I visit my best friend in CA, there is a restaurant we always have to go to and I love their salsa. She got the recipe for me so thought I would share with all.

Provided by The Butter Biatch

Categories Low Protein

Time 15m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 10

Ingredients

4 medium roma tomatoes
1 garlic clove, peeled
1 serrano chili
3 green onions
4 ounces chopped chilies
1 -3 whole fresh jalapeno
1/4 cup cilantro
1 teaspoon Mexican chili powder
1 tablespoon lime juice
salt and pepper

Steps:

Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
Place in fridge for approximately one hour.

Nutrition Facts : Calories 12.8, Fat 0.1, Sodium 5.7, Carbohydrate 2.9, Fiber 0.8, Sugar 1.5, Protein 0.6

AUTHENTIC MEXICAN SALSA

Authentic Mexican Salsa image

This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve

Provided by saddlingup_nicole

Categories Mexican

Time 15m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 9

Ingredients

11 -15 dried arbol chiles (8-10 dried arbol peppers for Mild, 11-15 medium, 16-20 for Hot)
1 (14 ounce) can DelMonte stewed tomatoes, with juice
1/2 small yellow onion
1 jalapeno
1 bunch cilantro
1 garlic clove
1 teaspoon lemon juice or 1 teaspoon lime juice
1/2 teaspoon pepper
1/2 teaspoon salt

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.

FRESH HOMEMADE SALSA

Fresh Homemade Salsa image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Provided by Stephanie Roynestad Fuller

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

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.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g

MEXICAN SALSA

Mexican Salsa image

Had two exchange students from mexico for the summer and they taught me how to make fresh salsa that is to die for. Easy to make few ing. and goes over well at most functions.

Provided by Sasha_ab

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 large tomatoes or 8 small romane tomatoes
1 large red onion
2 limes
1/2 cup cilantro
2 tablespoons sea salt
hot pepper

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.

Nutrition Facts : Calories 29.5, Fat 0.2, SaturatedFat 0.1, Sodium 1750, Carbohydrate 7.3, Fiber 1.9, Sugar 3.5, Protein 1.1

FRESH SALSA I

Fresh Salsa I image

This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor.

Provided by Kaylene Dow

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 35m

Yield 48

Number Of Ingredients 8

Ingredients

4 jalapeno chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
¼ teaspoon ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
1 (28 ounce) can whole peeled tomatoes

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 6.4 calories, Carbohydrate 1.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 73.6 mg, Sugar 0.8 g

REALLY FRESH SALSA MEXICANO

Really Fresh Salsa Mexicano image

A delicious salsa that uses a combination of fresh and canned tomatoes to get that perfect balance of fresh tomato taste with the deeper richness that comes with canned tomatoes. All other ingredients are raw. Adjust the flavors to your taste...more or less anaheims, cilantro or red onion will change how spicy it is and what kind of flavor it has. The yield is approximate.

Provided by TexasToast R

Categories Mexican

Time 5m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 medium ripe red tomatoes
1 cup canned diced tomato, undrained
1 -2 fresh anaheim chili, seeded (depending on how spicy the peppers are and how spicy you want your salsa)
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
1/4 cup chopped cilantro
1/2 teaspoon garlic salt (taste and add more if desired)
1 -2 tablespoon lime juice, fresh-squeezed
1/4 cup diced red onion

Steps:

Place all ingredients in food processor and process to desired consistency. I find the ingredients meld and taste better if it is processed to a more smooth, restaurant-salsa consistency. Serve with tortilla chips!

FRESH SALSA

Fresh Salsa image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CANNED BASIC SALSA

Canned Basic Salsa image

Excellent basic canned salsa. Make it as hot or as mild as you like it. Great way to use up the surplus bounty from your garden and enjoy through the winter.

Provided by Bergy

Categories Sauces

Time 2h30m

Yield 5 Pints

Number Of Ingredients 9

Ingredients

6 -12 jalapeno peppers, seeded, finely chopped (you decide how hot you want it)
12 cups peeled and chopped tomatoes
2 cups chopped onions
2 cups chopped green bell peppers
6 garlic cloves
1 (5 ounce) can tomato paste
3/4 cup vinegar
1/2 cup chopped cilantro (not packed) or 1/2 cup parsley
1 teaspoon cumin

Steps:

Combine all the ingredients in a large pot, bring to a boil and simmer for 45 minutes Ladle into sterilized pint jars, seal.
Process in a water bath for 20 minutes.

SALSA MEXICANA

Salsa Mexicana image

Provided by Steven Raichlen

Categories Sauce Onion Tomato Hot Pepper Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

12 ounces tomatoes (about 2 medium), cut into 1/4-inch cubes
1 medium white onion (about 7 ounces), cut into 1/4-inch cubes
2 to 8 serrano or jalapeño chiles, chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Coarse kosher salt

Steps:

Combine first 5 ingredients in medium bowl. Season to taste with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

FRESH SALSA

Fresh Salsa image

I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Provided by bbmchicago

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 45m

Yield 36

Number Of Ingredients 12

Ingredients

6 roma tomatoes, diced
3 fresh jalapeno peppers, seeded and chopped
¼ red onion, chopped
3 green onions, chopped
2 cloves cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 ½ teaspoons ground cumin
1 small jicama, peeled and chopped
1 (10 ounce) can diced tomatoes with green chilies, drained
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.9 mg, Sugar 0.8 g

MEXICAN HOMEMADE SALSA

Mexican Homemade Salsa image

In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 14 servings (3-1/2 cups).

Number Of Ingredients 7

Ingredients

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

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.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

FRESH TOMATO MEXICAN SALSA

Fresh Tomato Mexican Salsa image

Mexican fare only gets better when topped with Anna Yeatts' colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

4 plum tomatoes, chopped
1 small onion, finely chopped
1/4 cup minced fresh cilantro
1 serrano pepper, seeded and minced
1 garlic clove, minced
1 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Baked tortilla chip scoops

Steps:

In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

FRESH RESTAURANT-STYLE SALSA

Fresh Restaurant-Style Salsa image

This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!

Provided by NicoleMcmom

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 10m

Yield 24

Number Of Ingredients 10

Ingredients

1 (28 ounce) can Roma tomatoes, drained
4 small Roma tomatoes, quartered
1 cup chopped white onion
1 clove garlic, smashed
1 small bunch fresh cilantro, stems removed
1 serrano pepper, seeded and chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon freshly squeezed lime juice
1 ½ teaspoons kosher salt
¼ teaspoon ground cumin

Steps:

Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g

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