Best Authentic Mexican Salsa Recipes
AUTHENTIC MEXICAN SALSA
This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve
Provided by saddlingup_nicole
Categories Mexican
Time 15m
Yield 3 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Take the stems off the peppers and throw away the stems.
- Place the peppers and seeds in the bender. Blend well.
- Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
- I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
- If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
- Refridgerate for at least 1 hour before serving.
AUTHENTIC MEXICAN RESTAURANT STYLE SALSA
Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa.
Provided by Jon
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 8h5m
Yield 14
Number Of Ingredients 5
Steps:
- Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 19 calories, Carbohydrate 4.3 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 205.1 mg, Sugar 0.1 g
AUTHENTIC MEXICAN STYLE TABLE SALSA
This is an authentic mexican style table salsa. I have spent years perfecting this to achieve the taste of the salsas I had while in Mexico. It's a smooth table salsa which is typical of authentic mexican table salsa. You can make it as mild or hot as you like by adding or reducing the amount of chiltepines or chile pequins. Enjoy!
Provided by Raw Chef
Categories Sauces
Time 30m
Yield 1 quart, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
- Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
- If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.
PASILLA CHILI SAUCE (AUTHENTIC MEXICAN SALSA)
This sauce is used on the fried avocados that I have recipes for in my public cookbook. This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups. There were numerous recipes and some of the variations were to use a fruity vinegar. 1 whole head of garlic charred on grill. 1 stick cinnamon cooked with the peppers and oil. Coarse salt and crushed pepper to taste. Will keep in fridge for several days and freezing is not recommended.
Provided by YaYa1689
Categories Peppers
Time 35m
Yield 1 Cup, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
- Drain on paper towels.
- Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
- Serve with cheese on top, or serve with cheese separate.
Nutrition Facts : Calories 110.1, Fat 10.9, SaturatedFat 2.7, Cholesterol 6.2, Sodium 28.8, Carbohydrate 2, Fiber 1, Sugar 0.1, Protein 1.6
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