Salsa Carioca Venezuela Salad Recipes

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SALSA CARIOCA (VENEZUELA SALAD)

Make and share this Salsa Carioca (Venezuela Salad) recipe from Food.com.

Provided by FDADELKARIM

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Salsa Carioca (Venezuela Salad) image

Steps:

  • Combine all the ingredients together for the dressing in a small bowl. Set aside while chopping the salad ingredients.
  • Note: Gently scoop out the seeds from the tomato before chopping it.
  • Combine the rest of the ingredients in a medium bowl. Toss in the dressing then serve.

3 teaspoons hot pepper sauce
3 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon cilantro, finely chopped
salt & pepper, to taste
2 medium serrano peppers, chopped
1 small onion, diced
1 small tomatoes, seeded & chopped
1 medium avocado, peeled and chopped
2 hardboiled egg, chopped

SALSA SALAD

Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.

Provided by Scratchcook

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10



Salsa Salad image

Steps:

  • In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 18.3 g, Fat 14.4 g, Fiber 9.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 214.4 mg, Sugar 6.5 g

4 large ripe tomatoes, cut into bite-size pieces
1 bunch cilantro, stems cut off and leaves coarsely chopped
1 large green bell pepper, cut into bite-size pieces
1 large red bell pepper, cut into bite-size pieces
2 jalapeno peppers, finely chopped
3 green onions, chopped
½ sweet red onion, chopped
2 large avocados, pitted and cut into bite-sized pieces
1 lime, juiced
½ teaspoon salt, or to taste

SALSA CRIOLLA

This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.

Provided by Kay Chun

Categories     condiments, vegetables

Time 5m

Yield 3 cups

Number Of Ingredients 6



Salsa Criolla image

Steps:

  • In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

1 large red onion, halved and very thinly sliced into half moons (2 cups)
1/2 small orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)
1 serrano chile, thinly sliced or finely chopped
3 tablespoons lime juice (from 2 limes)
2 tablespoons coarsely chopped cilantro
Kosher salt

GUASACACA (WAH-SAH-KAKA) SALSA DE VENEZUELA

Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.

Provided by Kathy228

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Guasacaca (Wah-Sah-Kaka) Salsa De Venezuela image

Steps:

  • Chop by hand, all the vegetables.
  • And the remaining ingredients and mix together.
  • Chill for at least 3-hours.
  • Serve as a dip for nacho chips or as a salsa with anything.

1 medium tomatoes
1 medium onion
2 avocados, peeled and seeded
1/4 cup minced bell pepper (optional)
3/4 cup cilantro leaf, chopped
2 teaspoons lemon juice
1 teaspoon salt
2 teaspoons hot sauce

GUASACACA - VENEZUELAN AVOCADO SALSA

This is like a relish that can be served with baked corn chips or sauteed plantains. This salsa has a touch of European flair from the Dijon. Please allow 3 hours to let the flavors marry before adding the final ingredients. From Cooking Light June 2008.

Provided by cookiedog

Categories     Fruit

Time 20m

Yield 6 cups

Number Of Ingredients 13



Guasacaca - Venezuelan Avocado Salsa image

Steps:

  • Combine first 9 ingredients in a large bowl; toss mixture gently.
  • Cover and refrigerate 3 hours.
  • Stir in avocado and remaining ingredients just before serving.

2 cups finely chopped onions
3/4 cup finely chopped red bell pepper (1 small)
3 tablespoons finely chopped seeded jalapeno peppers
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove, minced
1 1/2 cups chopped peeled avocados (about 2)
1 1/2 cups chopped seeded plum tomatoes (about 1 pound)
2 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce

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