Best Fried Serrano Chile Salsa Recipes

Restaurant Style Salsa (Roja Salsa Frita) image

Provided by Mely Martínez

Categories Salsas

Time 20m

Number Of Ingredients 6

Steps:

Roughly chop tomatoes, serranos, garlic clove, and onion.
Place in your blender with ¼ cup of water, and process until smooth (or slightly coarse, if you prefer).
Heat the oil in a medium-size frying pan over medium-high heat, and pour in the salsa and stir.
Once the salsa starts boiling, reduce the heat and gently simmer for about 13-15 minutes, stirring from time to time, until all the ingredients are well cooked. If it needs it, add more water; this will depend on how juicy the tomatoes are.
Once done, season with salt and serve. This sauce will keep well for about 3 days in your refrigerator.

Nutrition Facts : ServingSize 1 Tbsp, Calories 14 kcal, Fat 1 g, SaturatedFat 1 g, Sodium 116 mg

Tomatillo Salsa with Serranos image

Provided by Rhoda Boone

Yield Makes 2 Cups

Number Of Ingredients 10

1 pound tomatillos, husked and rinsed
3 garlic cloves
1 to 2 serrano chiles (depending on heat), stemmed and seeded
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon (or more) kosher salt
1/4 teaspoon teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 (packed) tablespoons cilantro leaves
2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

Steps:

Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
Do Ahead
Salsa can be made 5 days ahead. Chill in a resealable container.

Fresh Green Salsa (Salsa verde cruda) image

Provided by Roberto Santibañez

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
1/2 cup coarsely chopped cilantro
2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste
1 large garlic clove, peeled
2 tablespoons chopped white onion
1 1/2 teaspoons kosher salt

Steps:

Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.

Fresh Serrano Chile Salsa image

Provided by ratherbeswimmin

Categories Mexican

Time 30m

Yield 1 cup

Number Of Ingredients 7

1/2 cup serrano chili, finely chopped and seeded (8-10 chilies)
1/4 cup finely chopped white onion
2 tablespoons fresh lime juice
2 roma tomatoes, finely chopped
1/4 cup coarsely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon salt, to taste