Mom Ellis Salsa Recipes
MOM'S SALSA
This has been a favorite in our family for as long as I can remember. I use it on tacos, chimichangas, with chips, tamales, enchiladas, burritos, scrambled eggs, taco salads, Mexican rice, huevos rancheros, fried potatoes...you get the point. This recipe is an ATTEMPT to get the spices right since Mom doesn't measure the ingredients. (Nor do I.) ;) Feel free to adjust seasonings to your taste. Please note: The salsa needs to sit in the fridge for at least 2-3 hours for the flavors to meld.
Provided by rickoholic83
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl.
- Cover and refrigerate until ready to use.
- NOTE: I use an empty, clean mayonnaise jar to make this. Put all the ingredients in the jar, cover and shake well. Stick in the fridge to have on hand whenever you need it.
MOM ELLIS SALSA
Back in the early 90's, a friend's mom from Arizona introduced me to fresh salsa. I've been making the same recipe ever since. Can use 28oz of canned tomatoes instead of fresh
Provided by jagret
Categories Vegetable
Time 10m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Put all the ingredients in a food processor and pulse and pulse a few times.
- Let marry for a few hours for better flavor.
Nutrition Facts : Calories 41, Fat 0.5, SaturatedFat 0.1, Sodium 50.6, Carbohydrate 8.9, Fiber 2.5, Sugar 4.9, Protein 1.9
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