Best Bills Authentic Tex Mex Salsa Recipes

Tex-Mex Salsa image

Provided by JenJenMarie

Categories Mexican

Time 10m

Yield 4-6 cups, 20 serving(s)

Number Of Ingredients 8

2 fresh jalapenos, stems removed
1 medium onion, peeled and quartered
2 garlic cloves
1 (28 ounce) can whole tomatoes
1 (28 ounce) can diced tomatoes
2 teaspoons salt
2 tablespoons vinegar
1/4 cup fresh cilantro, no stems

Steps:

In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
Pulse until thoroughly chopped.
Add canned tomatoes and salt.
Pulse until throughly combined.
Store in refrigerator until ready to use.

Authentic Fire-Roasted Tex-Mex Salsa image

Provided by severlysnaped

Time 20m

Yield 8

Number Of Ingredients 7

cooking spray
5 large Roma tomatoes, halved lengthwise
¼ large white onion
1 jalapeno pepper, stem removed
⅓ cup chopped fresh cilantro
1 lime, juiced
1 ½ teaspoons garlic salt, or to taste

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

Bill's Authentic Tex-Mex Salsa image

Provided by Karen Stewart

Time 15m

Number Of Ingredients 8

15 oz canned whole tomatoes
2 tsp minced garlic or 1 large clove of garlic chopped
1/2 tsp salt
1 jalapeno, chopped (or more to taste)
12 oz can of campbell's tomato juice
2 green onions, chopped
1/2 c fresh cilantro, lightly chopped
2 tsp lime juice

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.

Basic Tex-Mex Salsa image

Provided by SciFiWriterDanceFit

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 6

2 (28 ounce) cans diced stewed tomatoes
1 large onion (white or yellow)
3 -4 jalapenos, chopped into tiny bits
1 bunch cilantro, chopped small
1 tablespoon oil
1 tablespoon vinegar (white or apple cider)

Steps:

Put the tomatoes into a large bowl.
Chop the onion and cilantro and add to tomatoes.
Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
Add the jalapenos to the mixture and combine.
Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
If desired add a little salt and pepper to taste.
Taste to see if you would like more jalapenos. Add these if desired.
Chill about 1 hour and serve cold with tortilla or corn chips.
Weight Watcher points = 0.