Mexican Salsa Ii Recipes

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.

Steps:

• Cut stem end off of Roma Tomatoes and make an "X" in the skin on the other end and place in a microwave safe bowl, add a couple tablespoons of water and cover with plastic wrap. Microwave on high about 2 minutes, until tomatoes are softened and skins come off easily. Discard skins and set aside.
• Put garlic, jalepeno, spices, Maggi Seasoning and lime juice in the work bowl of a 6 cup food processor with the chopping blade, and pulse a couple times until the garlic and jalepeno are minced.
• Add canned tomatoes and pulse about 3 times.
• Add Roma tomatoes, onion, and cilantro and pulse until the onion is at desirable size- 1/4 inch or so.

Steps:

• Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
• Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Steps:

• In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.