Chili Salsa Recipes

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CHILI'S SALSA

Make and share this Chili's Salsa recipe from Food.com.

Provided by JustaQT

Categories     Sauces

Time 5m

Yield 4 Cups, 32 serving(s)

Number Of Ingredients 7



Chili's Salsa image

Steps:

  • In food processor place jalapenos and onions.
  • Process for just a few seconds.
  • Add both cans of tomatoes, salt, sugar, and cumin.
  • Process all ingredients until well blended but do not puree.
  • Place in covered container and chill.
  • A couple of hours of chilling will help blend and enrich the flavor.
  • Serve with your favorite thin corn tortilla chips.

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

SALSA CHILI

You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 6



Salsa Chili image

Steps:

  • In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

1 pound ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (15 ounces) pinto beans, rinsed and drained
1 can (5-1/2 ounces) tomato juice
Shredded cheddar cheese, chopped green peppers, sour cream and thinly sliced green onions, optional

ROASTED CHILE SALSA

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h

Yield 36 servings

Number Of Ingredients 10



Roasted Chile Salsa image

Steps:

  • Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
  • Divide the ingredients into 3 batches so they will fit into a 12-cup processor
  • Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

6 28-ounce can whole tomatoes with juice
18 roast poblano chiles
1 1/2 cups fresh cilantro leaves (or more to taste!)
3/4 cup chopped onion
3 clove garlic, minced
3 whole jalapeno, quartered and sliced thin, with seeds and membrane
3/4 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/2 whole limes, juiced

MUSHROOM SALSA CHILI

Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. -Richard Rundels, Waverly, Ohio

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 14



Mushroom Salsa Chili image

Steps:

  • In a large skillet, cook beef and sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker., Stir in beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cook, covered, on low 8-10 hours or until flavors are blended. Add toppings of your choice.

Nutrition Facts :

1 pound ground beef
1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cups chunky salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup each chopped green, sweet red and yellow peppers
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
Optional toppings: shredded cheddar cheese, sour cream and thinly sliced green onions

FRESH CHILI SALSA

This is a typical New Mexico appetizer that makes good use of fresh cilantro and locally grown tomatillos and serranos. Enjoy it with corn chips or crackers. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 cups.

Number Of Ingredients 9



Fresh Chili Salsa image

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers., Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature., Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

2 to 3 serrano peppers
3 to 4 tomatillos, husks removed
4 medium tomatoes
1/2 cup finely chopped onion
1/2 cup minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1/4 teaspoon salt
Tortilla chips

CHILI WITH FRESH SALSA

A delicious chili with fresh salsa as the main ingredient. This is an adaptation from Chuck and Dave's Salsa website. I love the freshness the salsa brings to the chili. If you prefer a spicier chili, consider using 2 tubs of hot salsa. If you prefer a more mild flavor, try 2 tubs of mild salsa. Enjoy, my family sure did!

Provided by Mere de Claire

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11



Chili With Fresh Salsa image

Steps:

  • 1. Chop up the onions, garlic and green peppers.
  • 2. Add to large pot and sauté for approximately 5 minutes.
  • 3. Add the ground sirloin, chili powder, cumin and cook until browned.
  • 4. Add Red Gold Diced Tomatoes, Brooks Chili Baked Beans, and both salsa tubs.
  • 5. Mix well.
  • 6. Add additional cumin and chili powder if your taste buds so desire.
  • 7. Let simmer for 45-60 minutes mixing as you go.
  • 8. Enjoy with a dollop of sour cream.

Nutrition Facts : Calories 447.2, Fat 18.1, SaturatedFat 7, Cholesterol 76, Sodium 1189.7, Carbohydrate 39.8, Fiber 8.1, Sugar 4.7, Protein 33.4

1 small onion
2 -3 garlic cloves
1 tablespoon chili powder
1/2 tablespoon cumin
2 green peppers
2 lbs ground sirloin
1 (14 ounce) diced tomatoes with green chilies
2 (14 ounce) cans chili beans
1 (16 ounce) mild salsa (use fresh salsa)
1 (16 ounce) hot salsa (use fresh salsa)
sour cream, to top it off

CHILI SALSA

These are often used in Brazil as dips/sauces for many dishes. Serving size is a guess since it depends on taste preference and how much you want it.

Provided by Pneuma

Categories     Sauces

Time 10m

Yield 1/2 cup, 2 serving(s)

Number Of Ingredients 9



Chili Salsa image

Steps:

  • Mix all ingredients well seasoning to taste and chill for an hour.

1 large onion, diced
1 large tomatoes, peeled, seeded and diced
2 tablespoons red wine vinegar or 2 tablespoons lime if you want salsa with limes
2 garlic cloves, minced
1 -2 tablespoon olive oil
1 teaspoon dried parsley, 2 tbsp if fresh and minced
3 drops chili sauce, depending on how strong you want it
salt, as needed
pepper, as needed

SWEET CHILI AND PEPPER SALSA

Thinly sliced focaccia tastes great with this dip. It is perfect for drinks and parties.

Provided by Jamie Oliver

Time 20m

Yield 6 servings

Number Of Ingredients 9



Sweet Chili and Pepper Salsa image

Steps:

  • Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavors develop. Check for seasoning before serving.;

2 red peppers
1/2 red onion, finely chopped
4 medium/large red chilies, seeded and finely chopped
1/2 clove garlic, finely chopped
8 tablespoons olive oil
1 tablespoon red wine vinegar
1 handful parsley, finely chopped
1 handful basil, finely chopped
Salt and freshly ground black pepper

HATCH CHILE SALSA

You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!

Provided by COOKINGQUEEN75

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 35m

Yield 8

Number Of Ingredients 6



Hatch Chile Salsa image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g

5 Hatch chile peppers, stems removed
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with roasted garlic
½ onion, roughly chopped
¼ cup chopped fresh cilantro
1 pinch garlic powder, or to taste

TOMATO CHILE SALSA

Categories     Condiment/Spread     Sauce     Food Processor     Herb     Onion     Pepper     Tomato     Cocktail Party     Super Bowl     Vegetarian     Backyard BBQ     Summer     Tailgating     Poker/Game Night     Vegan     Party     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 10



Tomato Chile Salsa image

Steps:

  • Preheat broiler.
  • Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
  • Cool to room temperature, about 30 minutes.
  • Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
  • Transfer to a bowl and stir in cilantro. Season with salt.

Olive oil for greasing
1 1/2 lb plum tomatoes (about 6 large)
1 medium onion, chopped
1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can
1 (2 1/2-inch) fresh jalapeño, seeded and remainder chopped (1 tablespoon)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Accompaniment: tortilla chips

CHILI'S COPYCAT SALSA RECIPE

We love Chili's salsa and now you can make it at home in just a few minutes with this easy copycat recipe.

Provided by Kristen Hills

Categories     Side Dish

Time 5m

Number Of Ingredients 8



Chili's Copycat Salsa Recipe image

Steps:

  • Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Nutrition Facts : Calories 28 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 567 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

29 ounces whole tomatoes (2 (14.5 ounce cans), drained)
4 whole jalapenos (canned, (not pickled))
1 yellow onion (quartered)
1 teaspoon garlic salt
½ teaspoon salt
1 teaspoon cumin
½ teaspoon sugar
2 teaspoons lime juice

RED CHILE SALSA

Provided by Jeanne Kelley

Categories     Condiment/Spread     Sauce     Blender     Sauté     Vegetarian     Quick & Easy     Low Cal     Healthy     Low Cholesterol     Honey     Cinnamon     Chile Pepper     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 6



Red Chile Salsa image

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add chiles; fry until fragrant and chiles turn light orange, stirring often, about 2 minutes. Transfer to plate; cool. Heat same skillet over medium-high heat. Add garlic; sauté until golden, about 1 minute. Add 1 cup water; remove from heat. Puree chiles, garlic-water mixture, honey, and cinnamon in blender, adding more water by tablespoonfuls if too thick. Transfer to bowl. Season with salt. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

1 tablespoon olive oil
1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
3 garlic cloves, sliced
2 tablespoons honey
1/4 teaspoon ground cinnamon
Ingredient info: Dried ancho chiles are available at supermarkets and Latin markets.

THREE CHILE DRY ROASTED TOMATILLO SALSA

A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.

Provided by HMAUSER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 35m

Yield 12

Number Of Ingredients 8



Three Chile Dry Roasted Tomatillo Salsa image

Steps:

  • Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
  • Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g

1 pound tomatillos, unhusked
2 serrano chile peppers
2 jalapeno chile peppers
8 pequin chile peppers
4 cloves garlic
1 small whole onion, peeled
¼ cup chopped cilantro
salt to taste

SMOKY TWO CHILE SALSA

Provided by Steven Raichlen

Categories     Condiment/Spread     Blender     Low Fat     Vegetarian     Low Cal     Hot Pepper     Healthy     Low Cholesterol     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8



Smoky Two Chile Salsa image

Steps:

  • Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
  • Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.

8 large dried guajillo chiles or New Mexico chiles, stemmed, seeded, coarsely torn
2 cups hot water
1/2 medium onion, halved lengthwise through core end
3 garlic cloves, peeled
1 to 2 chipotle chiles and 1 to 2 teaspoons adobo from canned chipotles in adobo
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Coarse kosher salt

COPYCAT CHILIS SALSA

Make and share this Copycat Chilis Salsa recipe from Food.com.

Provided by JFluckie

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7



Copycat Chilis Salsa image

Steps:

  • Blend in blender (don't puree)- jalapenos & onion. Add both cans of tomatoes, salt, sugar & cumin.
  • Blend.
  • Chill.

Nutrition Facts : Calories 40.6, Fat 0.4, SaturatedFat 0.1, Sodium 403.9, Carbohydrate 9.2, Fiber 1.5, Sugar 3.4, Protein 1.8

1 (14 ounce) can tomatoes and green chilies
1 (14 ounce) can tomatoes (with juice)
1 tablespoon & 1 tsp. jalapeno
1/4 cup yellow onion
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

CHILI LIME SALSA

This zesty, flavorful salsa will be a hit at your next party! The chilies and limes add a depth of flavor that can't be found in a jar of store-bought salsa. There are some tips/tricks I use to get the best results, so be sure to read those before you go shopping. This recipe makes about two quarts, and you may pressure can it for storage. Cooking is not necessary.

Provided by Faux Chef Lael

Categories     Sauces

Time 30m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 10



Chili Lime Salsa image

Steps:

  • Tip 1: As with most salsas and sauces, this salsa is best made a day in advance in order for the flavors to meld. It can be stored in the fridge for up to a week.
  • Tip 2: Use ripe tomatoes! This is the perfect recipe to use up tomatoes that are getting mushy. If you can't get fresh garden tomatoes, use Romas from the store for best flavor You can place the tomatoes in a paper bag for 24 hours to ripen them further if needed. It's important to de-seed the tomatoes so that your salsa is not watery. See directions below.
  • Tip 3: Cilantro stems contain a ton of flavor, so use them! It will save you time by not having to pluck the leaves off.
  • Tip 4: When juicing any citrus fruit, you'll get more juice if the fruit is warm. After zesting, zap your naked limes in the microwave for 15-30 seconds before cutting in half and juicing.
  • Tip 5: White onions have that sharp flavor that you need to give salsa it's kick, so don't substitute.
  • Tip 6: The heat of a jalapeno comes from its seeds, so de-seed them if you want a milder salsa. I usually de-seed one, and leave the seeds of the other. OPTIONAL: For richer flavor, you can fire roast your peppers over a gas burner, or in a cast iron skillet on an electric stove . Once they are black on all sides, seal them in a plastic baggie to sweat for 30 minutes, then peel them. ALWAYS WEAR GLOVES when handling peppers.
  • Tip 7: You can make your own taco seasoning, or use a packet. I prefer McCormick HOT taco seasoning because it has the most flavor. Don't worry, there's not enough cayenne in the packet to make your salsa too spicy. If you want it spicier, add additional cayenne or extra chopped jalapeno with seeds.
  • To begin, you'll need a very large mixing bowl, a medium bowl that a strainer/colander will fit in, and a small bowl for juice/trash/seeds.
  • Cut tomatoes into quarters, remove core, then use your fingers to scoop out the seeds and juice into the small bowl, leaving the empty "shell" of the tomato. Using a very sharp knife, chop the tomatoes into small, quarter inch pieces. place the chopped tomato in the strainer over the medium bowl to drain any additional liquid. When all the tomatoes are in the strainer, sprinkle them with the salt and stir, then allow them to rest in the bowl for about 30 minutes while you prep the other ingredients. The salt will draw out extra moisture and drain it into the bowl below.
  • Rinse the entire bunch of cilantro under cold water, then blot it dry with paper towels. Mince the cilantro, including the stems. Add cilantro to the large mixing bowl.
  • Peel and chop the onion into very small pieces, a little larger than a mince, and add it to the large bowl.
  • De-seed jalapenos as desired, then chop finely and add to large bowl.
  • Zest two limes, add zest to bowl. Then warm the limes and juice both into the bowl.
  • Add the cans of chilies and tomato sauce, the minced garlic, and the taco seasoning to the bowl.
  • Now add the strained, salted tomatoes to the bowl and stir the salsa well. Add additional salt and seasonings to taste. When tasting, be sure to use a tortilla chip. Sometimes it seems like you need more salt, but tasting it with the salty chip will be enough.
  • For best flavor, refrigerate 24 hours.

Nutrition Facts : Calories 52, Fat 0.4, SaturatedFat 0.1, Sodium 1140.9, Carbohydrate 12.4, Fiber 3.3, Sugar 7, Protein 2.3

15 roma tomatoes, de-seeded and chopped (see tips)
1 bunch cilantro, minced including stems
2 limes, zest and juice
1 medium white onion, chopped fine
2 small jalapenos, minced
1 (29 ounce) can tomato sauce
1 (7 ounce) can fire roasted chilies
2 tablespoons minced garlic (roasted garlic is best)
1 (1 ounce) packet hot taco seasoning (approx 3 Tb)
1 tablespoon kosher salt, to taste

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From copykat.com


CHILI'S SALSA RECIPE {RESTAURANT COPYCAT} | LIL' LUNA
How to Make Chili’s Salsa: This copycat salsa only requires a few ingredients. Canned tomatoes. Fresh tomatoes. Jalapeños. Seasonings. Sugar. All you have to do is t …
From lilluna.com


CHILLI SALSA RECIPE - HOW TO MAKE CHILLI SALSA | SEASONED PIONEERS
Method. 1) Mix all ingredients (including your selected chillies from those listed below) together. – for ‘Mild Tangy’ Salsa: Use Mulato Chillies, Crushed. – for ‘Sultry Liquorice’ Salsa: Use Pasilla …
From seasonedpioneers.com


SLOW COOKER SALSA CHILI - VALERIE'S KITCHEN
Drain grease and transfer the cooked ground beef to a 6-quart slow cooker. Add tomato sauce, Fresh Cravings Chunky Salsa, diced green chiles, beef broth, onion, chili …
From fromvalerieskitchen.com


COPYCAT CHILI'S SALSA RECIPE - MASHED
You can add a fruit element. And so on it goes, but as this is a copycat recipe, stick to the script! To replicate Chili's delicious salsa, you'll need a can of whole peeled tomatoes, a …
From mashed.com


ROASTED CHILI CORN SALSA RECIPE - THE SPRUCE EATS
Dice the pepper and reserve. Melt butter in a medium saucepan and add the onions. Cook over medium heat, stirring occasionally, until onions start to caramelize, about …
From thespruceeats.com


COLORADO CHILE SALSA - PATI JINICH
Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until …
From patijinich.com


PASILLA CHILE SALSA | MEXICAN PLEASE
Roast the tomatillos in a 400F oven for 10-20 minutes or until they turn army green in color. Drain the reconstituted chiles and add the chile pieces to a blender along with the …
From mexicanplease.com


SALSA (MEXICAN CUISINE) - WIKIPEDIA
Salsa is a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips.They may be raw or cooked, and are generally …
From en.wikipedia.org


EASY RESTAURANT STYLE SALSA RECIPE | BUNS IN MY OVEN
Instructions. Add everything to a blender or food processor and process until mostly smooth. Taste and add additional salt or lime juice as desired. Add additional jalapeno as …
From bunsinmyoven.com


CHILI SALSA RECIPES | SPARKRECIPES
Top chili salsa recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


CHILE SALSA RECIPE | MYRECIPES
Learn how to make Chile Salsa. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


SPICY CHILE DE ARBOL SALSA RECIPE - ¡HOLA! JALAPEÑO
Heat oil in a medium frying pan over medium-high heat. Add onions and garlic and season with salt. Cook, stirring occasionally, until the onions and garlic and deep golden and caramelized. …
From holajalapeno.com


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