Salsa Mexicana Recipes
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
SALSA MEXICANA
Provided by Steven Raichlen
Categories Sauce Onion Tomato Hot Pepper Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in medium bowl. Season to taste with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
SPICY SALSA MEXICANA
Spicy, flavorful salsa that will be the center of the snack table. Serve as a dip with chips or as a topping on tacos. Enjoy!
Provided by Abel Cabrera
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
- Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 0.8 g
SALSA MEXICANA
Make and share this Salsa Mexicana recipe from Food.com.
Provided by Mini Ravindran
Categories Sauces
Time 35m
Yield 2 cups of salsa
Number Of Ingredients 7
Steps:
- Thoroughly combine all the ingredients in a mixing bowl.
- Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar.
- Chill for at least 30 minutes before serving.
- Good with tortilla chips.
Nutrition Facts : Calories 73.3, Fat 0.6, SaturatedFat 0.1, Sodium 1178.2, Carbohydrate 16.9, Fiber 3.6, Sugar 10.9, Protein 3
SALSA MEXICANA
Provided by Sergio Remolina
Categories Condiment/Spread Sauce Onion Tomato Vegetable Side No-Cook Vegetarian Quick & Easy Cinco de Mayo Summer Family Reunion Vegan Party Potluck Cilantro Lime Juice Chile Pepper Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, chiles, onion, cilantro, lime juice, and olive oil. Toss to combine, season to taste with salt, and serve.
SALSA MEXICANA (FRESH TOMATO AND CHILES)
From Rick Bayless, 'Authentic Mexican.' If you're looking for an authentic Mexican salsa, this is it! It's so simple too! I only use one onion and two jalapenos when I make it, but I decided I'd post the original recipe instead of altering it. The way I make it produces a medium heat. I'd imagine making it his way would produce a hot salsa. I really like it with the lime juice. I haven't made it with the vinegar yet.
Provided by ChipotleChick
Categories Sauces
Time 10m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss tomato, jalapeno, onion, garlic, and cilantro together.
- Add salt and lime juice (or cider vinegar).
- Stir, and let stand 30 minutes before serving.
Nutrition Facts : Calories 39.6, Fat 0.3, SaturatedFat 0.1, Sodium 592.6, Carbohydrate 8.8, Fiber 2.4, Sugar 4.6, Protein 1.6
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.
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