Moms Salsa Recipes
EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
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.
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- Before you start mixing things up, get your jars out and start sanitizing them so they'll be ready when you are. There are several ways to do this. I have found it’s easiest just to stick them in my dishwasher and push the sanitize button. Or if you don’t have a sanitize button, just run them through a really hot rinse cycle.
- I use my food processor for a lot of the chopping. Mostly because once I touch a jalapeno, I can't take my contacts out for a week! I am a wimp for spicey stuff, and I don't want all that juice all over my hands. If you don't have a food processor, try using the pulse setting on your blender, or just use an old fashioned knife and chop away!Start by chopping your peppers. I don't like my salsa very chunky, so I gave it a GOOD chopping to get rid of any of those pepper chunks. You're going to need a big bowl or pot to mix the salsa all up in.
- Next, chop the onions. I love the difference in color and flavor the red onion brings, so I used about half yellow onion, and half red onion. And I chopped it probably too much here. But it's really up to you how chunky you want it.You will want to drain off any excess juice from your peppers and onions. This is already a pretty thin salsa, so if you don't let the extra moisture run off, you're going to end up with a REALLY runny salsa.
- After you have your peppers and onions mixed together and drained, add your vinegar. You need your vinegar because it adds the acid for canning. If you are using this as a fresh salsa, I would recommend leaving the vinegar out. But if you're canning it, keep the vinegar.
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