Salsa Authentic Food

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.

FRESH MEXICAN SALSA

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.

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.

AUTHENTIC MEXICAN RESTAURANT STYLE SALSA

Steps:

• Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.

AUTHENTIC SALSA

Steps:

• Follow ingredient instructions to microwave peppers. Cut ingredients to fit in blender.
• All all ingredients to blender and blend to desired consistency (add a sliver of the habenero to start).
• Refrigerate leftovers.
• NOTE: May need to add more salt or even cilantro if necessary. Adjust ingredients according to taste or heat desired. If too hot, add another tomato.

BEST AND SIMPLE AUTHENTIC SALSA

Steps:

• Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili's, tomato paste, salt, and pepper in a blender or food processor.
• Blend until everything is incorporated well.
• In a separate container add all the rest of the ingredients.
• Be sure to dice the rest of the tomato's, cilantro and onion before adding.
• Best if left to sit in the refridgerator for up to 24 hours.
• Right before serving or eating season to taste. It may need some additional salt.