FRUIT SALSA
Provided by Aarón Sánchez
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the kiwi, mango, papaya, mint and orange juice in a large bowl. Refrigerate for up to 1 hour before serving.
Nutrition Facts : Calories 102 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 1 grams, Sugar 20 grams
SALSA BORRACHA (DRUNK SALSA)
This is a special salsa that you can serve with Mexican tacos, fajitas, chicken or over eggs. I am from Mexico and we love it !!!. Viva Mexico! Leave the seeds in the peppers for a spicier salsa.
Provided by ALI GARCIA
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
- Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 1.1 g, Sodium 5.3 mg, Sugar 2.4 g
DRUNKEN ROASTED SALSA
This is a fun take on a fresh salsa that is sure to be a hit at any party. This salsa does pack quite a punch, but you can always use fewer peppers.
Provided by Christiana
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 40
Number Of Ingredients 14
Steps:
- Preheat oven to broil. Line a baking sheet with foil.
- Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
- Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.
Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.1 g, Fat 0.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 43.1 mg, Sugar 0.5 g
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