Best Really Fresh Salsa Mexicano Recipes

AUTHENTIC MEXICAN SALSA ROJA

Steps:

• Heat a large cast iron skillet or a heavy-bottomed skillet over high heat. Add the tomatoes and the chiles to the pan and char on all sides, rotating the vegetables occasionally until blackened. This can take about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes. The tomato skins should begin to pull away from the flesh and the chiles will look blistered.
• Transfer the chiles to a cutting board and allow them to cool. Place the tomatoes, including any charred skin that has completely fallen off, in the bowl of a food processor or blender. Pulse a couple of times for about 10 seconds or until the tomatoes are blended but with a few small chunks for texture.
• Transfer the blended tomatoes to a bowl. Cut the charred chiles in half lengthwise and remove the stems and seeds. You can remove the ribs if you don't like the salsa too spicy. Chop the chiles into small dice.
• Mix the chiles, onions and cilantro with the tomatoes until combined. Stir in the lime juice and salt. Taste and season with additional lime juice and salt, if needed. Cover and refrigerate until cooled. Serve with chips.

MEXICAN HOMEMADE SALSA

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.

THE BEST HOMEMADE SALSA YOU'LL EVER EAT

Steps:

• Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
• Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
• Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
• Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
• Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.

FRESH MEXICAN SALSA

Steps:

• Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
• In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
• Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
• Place in fridge for approximately one hour.

SALSA MEXICANA (FRESH TOMATO AND CHILES)

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.