MEXICAN SALSA RECIPE
Classic Mexican salsa prepared with plum tomatoes, white onion, garlic, cilantro, serrano peppers, and lime juice. Great paired with chips, carne asada tacos, eggs, and anything else you love to top with salsa.
Provided by Douglas Cullen
Categories Salsa
Time 15m
Number Of Ingredients 7
Steps:
- Heat a large skillet or comal on high
- Place all of the vegetables except the cilantro in the pan or on the comal
- Allow the vegetables to char turning once
- Once the ingredients are well charred put them on a plate and allow them to cool
- Add all of the ingredients to the blender including the cilantro, lime juice, and salt
- Blend until all of the ingredients are just incorporated. Do not over blend
Nutrition Facts : ServingSize 1 /2 cup, Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 393 mg, Fiber 1 g, Sugar 3 g
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
MI CASA SALSA (FROM COSTA MESA RESTRAUNT)
I am going to share with you a top secret recipe (ok not really!). There was a restaurant where I used to live in Costa Mesa CA, called Mi Casa. Their salsa was the best. It was thick, chunky and oh so flavorful. Then the restaurant was sold and the new owners did not make it quite the same. A little while later I became friends with the original owner and guess what she shared with me......her salsa recipe. It's great because you can make it year round. It is so delicious, versatile and I could eat a whole batch with a spoon. It is that good! The original recipe has you canning part of it and then adding to that. It is so easy I just make it fresh each time.
Provided by Love 2b Healthy44
Categories Sauces
Time 15m
Yield 15 20oz, 15 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor place jalepenos and 1/2 cup onions. Blend for a few seconds. Add 2 cans of the tomatoes (save the petite diced), cumin, sugar, garlic salt, lime juice, pepper. Process until ingredients are mixed well. Add cilantro a bit at a time until the desired taste is achieved. I always end up adding a bit more of garlic salt, pepper or lime juice, depending on my tastes for the day. Pour from blender into a bowl and add the other can of tomatoes and the rest of the onion. You can add more onion or even some green peppers if you like. Chill for a few hours.
- As the original recipe states: " Fat free enjoy with baked tortilla chips" Thanks my dear friend Esther!
- Place in Blender or food processor.
MEXICAN RED TABLE SALSA, SALSA ROJA DE MESA
A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!
Provided by Juliann Esquivel
Categories Salsas
Time 15m
Number Of Ingredients 12
Steps:
- 1. Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
- 2. Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.
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