AUTHENTIC FIRE-ROASTED TEX-MEX SALSA
It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.
Provided by severlysnaped
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
- Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
- Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g
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
BEST AND SIMPLE AUTHENTIC SALSA
My friends mother showed me how to make this salsa recipe and it is so simple, so easy and so delicious!
Provided by jamesrmoreno
Categories Sauces
Time 10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili's, tomato paste, salt, and pepper in a blender or food processor.
- Blend until everything is incorporated well.
- In a separate container add all the rest of the ingredients.
- Be sure to dice the rest of the tomato's, cilantro and onion before adding.
- Best if left to sit in the refridgerator for up to 24 hours.
- Right before serving or eating season to taste. It may need some additional salt.
EASY AUTHENTIC SALSA FRESCA
Categories Condiment/Spread Tomato Appetizer No-Cook Cocktail Party Picnic Super Bowl Low Fat Vegetarian Quick & Easy
Yield 4 cups
Number Of Ingredients 8
Steps:
- Using a manually operated chopper, chop the tomatoes until slightly chunky. Try to avoid getting them too saucy or allowing them to foam up. Place the tomatoes in a bowl. Press or chop the garlic. Place the remaining ingredients in the chopper. Use only the top leafy portion of the cilantro, and remove the seeds from the jalapenos for milder salsa. If it is to hot for your taste, add more tomatoes or just a pinch of sugar.
AUTHENTIC BASIC RED SALSA
Homemade salsa is just 15 minutes away with garden-fresh tomatoes.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In blender, place all ingredients except oil. Cover; blend until smooth.
- In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 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
AUTHENTIC SALSA VERDE
This comes from my husband who is from Mexico and we love it!! We eat it with everything. Really easy to make!! Hope you enjoy it!!
Provided by kp445660
Categories Mexican
Time 10m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove husk from tomatillos and rinse well.
- Remove top stem (may also remove seeds for a milder taste or leave them whole like i do) and rinse.
- Place ingredients in pot and cover with water.
- Bring to a boil for about 1-2 minutes.
- Remove from boil and place tomatillos and chiles in a blender (DONT add WATER theres enough water to absorbs to tomatillos during the cooking process).
- Blend until smooth, for a couple min or until desired texture occurs.
- Pour into a container add a little salt and and chopped cilantro if desired!
- May enjoy right away or may be placed in fridge for a couple hours to cool down!
- Eat with tacos, enchilads, eggs, tortillas, chips, etc -- .
AUTHENTIC TOMATILLO SALSA
I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.
Provided by enigmused
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the tomatillo's husk and rinse in water.
- Grill or roast the tomatillos and the peppers until the skins appear burned.
- Do not peel the skins.
- In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
- Add the cilantro and salt and process for an additional 8 seconds.
Nutrition Facts : Calories 47.2, Fat 1.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 8.8, Fiber 3, Sugar 5.5, Protein 1.6
BILL'S AUTHENTIC TEX-MEX SALSA
I got this recipe from a friend who is a cop in Austin and he loves to cook. Not only that but he is really good at getting recipes from some of the great chefs around the Austin area. This recipe is from one of our local Tex-Mex hot spots and is a wonderful salsa recipe. Every time I make it I get requests for jars of it for...
Provided by Karen Stewart
Categories Other Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. Put all ingredients in a food processor or blender (reserve 1/2 can of (6 oz) the tomato juice). Blend well for about 10 to 20 seconds on high. Do not puree. Pour into bowl and add remaining tomato juice. Stir well. Serve with tortilla chips
- 2. For a milder salsa, remove the seeds from the jalapeno before blending.
- 3. I always double this recipe and make one salsa mild and the other much spicier. *** Please use whole tomatoes and not diced as it will effect the thickness of the salsa.
AUTHENTIC SALSA VERDE AND GUACAMOLE RECIPE
This recipe was given to me by someone who grew up in Mexico City. It's so easy and fresh. Not to mention much cheaper than its Americanized bottled counterpart at the grocery store.
Provided by Family Favorites
Categories Vegetable Appetizers
Time 5m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients in a food processor, pulsing to desired consistency.
- 2. For Guacamole: Add two avocados for authentic Mexican Guacamole... no tomatoes!
AUTHENTIC BASIC RED SALSA RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 8
Steps:
- In blender, place all ingredients except oil. Cover; blend until smooth. In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa. Tips To blend the ingredients, you could use a food processor instead of a blender. This salsa, which is a little thinner than a typical bottled salsa, also makes a great enchilada sauce.
AUTHENTIC SALSA VERDE (SERVED HOT)
The recipe was given to us by a co-worker of our son. I could just sit and eat the sauce it's so good! It makes a very thick sauce, but you can thin it to your liking. it's not as hot as you think it is (considering the base is jalapeno)
Provided by CHRISSYG
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized saucepan, sweat out jalapenos, garlic and onion, until soft.
- Add cilantro, cook until it is wilted.
- Add just enough water to cover everything, and simmer about 5 minutes.
- In the meantime, cut the tortillas into small pieces.
- Add the tortilla pieces to the simmering mixture, and allow them to simmer another 2-3 minutes.
- Transfer to food processor, or blender (be very careful, it's hot) and blend until puree'd. (a stick blender works best, to do this rignt in the pot).
- Serve hot.
AUTHENTIC BASIC RED SALSA
Homemade salsa is just 15 minutes away with garden-fresh tomatoes.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In blender, place all ingredients except oil. Cover; blend until smooth.
- In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.
AUTHENTIC SALSA
So simple, all ingredients placed in a blender. No vinegar or lime juice! Received recipe from a Mexican friend who successfully sold this salsa in jugs. Great & inexpensive to bring to a party! FYI: Costco sells a huge bag of tortilla chips for $3. I've been adding a little more than 1/4 tspn of minced garlic
Provided by anonymous
Categories Lunch/Snacks
Time 10m
Yield 40 oz
Number Of Ingredients 10
Steps:
- Follow ingredient instructions to microwave peppers. Cut ingredients to fit in blender.
- All all ingredients to blender and blend to desired consistency (add a sliver of the habenero to start).
- Refrigerate leftovers.
- NOTE: May need to add more salt or even cilantro if necessary. Adjust ingredients according to taste or heat desired. If too hot, add another tomato.
Nutrition Facts : Calories 7, Fat 0.1, Sodium 16.5, Carbohydrate 1.5, Fiber 0.4, Sugar 0.9, Protein 0.3
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