MEXICAN HOMEMADE SALSA
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
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.
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.
MEXICAN SALSA II
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
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
RESTAURANT STYLE MEXICAN SALSA
I found this on another web site, its more like the dipping sauce they give you with the chips while you are waiting on your food to arrive. It has a good flavor and you can make it as hot as you want. It is better after it has been in the fridge for a day. Enjoy!!
Provided by Carolyn Poston
Categories Sauces
Time 3m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Put in a blender and precess briefly. It has only a slight texture.
- Refrigerate.
Nutrition Facts : Calories 636.5, Fat 27.2, SaturatedFat 2.9, Sodium 1892, Carbohydrate 93.3, Fiber 9.6, Sugar 13.7, Protein 12
THE BEST RESTAURANT SALSA MADE AT HOME
I don't know about you, but I'm so frustrated with salsa in a jar. We were so surprised to find out our favorite restaurant salsa contained only 4 ingredients!! My husband and I have tried every type there is - from big brand names to local brands. We have been searching for a salsa that tastes like what we get at our favorite local mexican restaurants. In the past, I've tried making my own but it hasn't been any better than store bought. Now I've found it though. One of our local restaurants posted their recipe on the wall...though it was for a 6 pound can of tomatos. So I've had to guess at amounts, but it turns out yummy everytime. ADDICTING!! And best of all it's only 4 ingredients!!!
Provided by Aggiezoey
Categories Vegetable
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Basically, you just stir up the ingredients and you got it, but since the original recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
- I take the pickled jalapeños (which at my store comes as jalapeño rings) and I chop them up fine in my mini processor. Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeños. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand. I also like to add a little bit of the juice from the jar, b/c I think that's what helps give it that restaurant flavor. Just a few dribbles.
- My suggestion is to go light on the jalapeños for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it. It gets hotter after it has had time to sit. So if the next day it isn't hot enough for you, add more chopped jalapeños or just add a little of the jalapeño juice from the jar.
- When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought). So again, go light and then add small amounts till it tastes right. Same thing with the garlic powder.
- Remember you can always add but ya can't take out. Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalapeños and some of the juice!).
- The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!
Nutrition Facts : Calories 257.3, Fat 2.2, SaturatedFat 0.3, Sodium 2256.7, Carbohydrate 58.6, Fiber 15.2, Sugar 0.1, Protein 13.2
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BEST AUTHENTIC MEXICAN SALSA RECIPE - LEMON BLOSSOMS
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- Heat a large cast iron skillet or a heavy-bottomed skillet over high heat. Add the tomatoes and the chiles to the pan and char on all sides, rotating the vegetables occasionally until blackened. This can take about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes. The tomato skins should begin to pull away from the flesh and the chiles will look blistered.
- Transfer the chiles to a cutting board and allow them to cool. Place the tomatoes, including any charred skin that has completely fallen off, in the bowl of a food processor or blender. Pulse a couple of times for about 10 seconds or until the tomatoes are blended but with a few small chunks for texture.
- Transfer the blended tomatoes to a bowl. Cut the charred chiles in half lengthwise and remove the stems and seeds. You can remove the ribs if you don’t like the salsa too spicy. Chop the chiles into small dice.
- Mix the chiles, onions and cilantro with the tomatoes until combined. Stir in the lime juice and salt. Taste and season with additional lime juice and salt, if needed. Cover and refrigerate until cooled. Serve with chips.
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