Creamy Mexican Salsa Recipes

CREAMY MEXICAN SALSA

I don't recall the history of this salsa recipe. But it's one of those childhood moments in which I have specific memories of this spread or dip always being included on the buffet table at the parties my mom and dad hosted in our home. There was never any left, and everyone seemed to enjoy it. It's great with tortilla chips, dry crackers (especially a zesty herb cracker), fresh vegetables and deli snack breads.

Provided by Northwestgal

Categories Spreads

Time 10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

Creamy Mexican Salsa image

Steps:

In a medium size bowl, mixall of the ingredients together until the mixture is smooth and the ingredients are well blended.
Cover the bowl, and chill until ready to serve.
Serve with crisp tortilla chips, dry herbed crackers, fresh sliced vegetables, or an assortment of deli snack breads.

Nutrition Facts : Calories 245.4, Fat 22.5, SaturatedFat 11.9, Cholesterol 53.3, Sodium 278.3, Carbohydrate 5.2, Fiber 1.9, Sugar 2.9, Protein 7.3

Ingredients

16 ounces sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 cup salsa
1 avocado, peeled and diced

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

Authentic Mexican Salsa image

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.

Ingredients

11 -15 dried arbol chiles (8-10 dried arbol peppers for Mild, 11-15 medium, 16-20 for Hot)
1 (14 ounce) can DelMonte stewed tomatoes, with juice
1/2 small yellow onion
1 jalapeno
1 bunch cilantro
1 garlic clove
1 teaspoon lemon juice or 1 teaspoon lime juice
1/2 teaspoon pepper
1/2 teaspoon salt

CREAMY MEXICAN GREEN SALSA/DIP

FAST AND EASY to Make! This is a nutritious spread, and can be used as a dip for "Platanos Fritos" and vege sticks, "Fajitas", lacing sushi rolls, atop veggie burgers, or in any lettuce wrap. To reduce inflammatory responses we have taken out the tomatillos, but feel free to add them in if you are not following Anti-Infammatory dietary guidelines. This is the fastest Mexican Green Salsa recipe ever, it's raw, and keeps well for weeks in a good airtight glass container. Make a big batch if you and your family like it. Use a little more water for a thinner salsa, but slowly-the avocado gives it a nice texture lost with too much water... I usually use less than a cup of water to use as a dip for "Platanos Fritos", and lace my sushi with it. Add the WOW factor by sprinkling a little cayenne pepper on top when serving as a topping to veggie burgers or decorating sushi as you would spicy mayo.

Provided by DETOXwithTARA

Categories Sauces

Time 7m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 7

Creamy Mexican Green Salsa/Dip image

Steps:

Cut stem part off of chili serrano or jalapeno. If using tomatillos, peel off outer brown leaf like skin and stem. Trim tips of cilantro. I use frozen garlic to make this even a faster recipe, feel free to use fresh garlic.
Pour in water to blender, add in cilantro and then rest of ingredients. We like garlic so I use 2 cloves -- you may want to start with one clove and taste before adding the second! Blend on high until smooth. DONE!

Ingredients

1 avocado
1 chili serrano peppers or 1 jalapeno
1/2 lemon juice
2 garlic cloves
1 teaspoon salt
1/2 cup water
cilantro, handful

MEXICAN SALSA II

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

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

Time 30m

Yield 24

Number Of Ingredients 6

Mexican Salsa II image

Steps:

Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

CREAMY SALSA DIP

Make and share this Creamy Salsa Dip recipe from Food.com.

Provided by Ann Stone

Categories Sauces

Time 5m

Yield 2 cups of dip

Number Of Ingredients 2

Creamy Salsa Dip image

Steps:

Combine cream cheese and salsa in food processor just until ingredients are blended.
Chill.
Serve with corn chips.
Makes a good spread for tortilla wraps, also.

Ingredients

8 ounces cream cheese, softened
1 cup salsa

CREAMY SALSA VERDE

One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.

Provided by France C

Categories Salsa Verde

Time 10m

Yield 8

Number Of Ingredients 6

Creamy Salsa Verde image

Steps:

Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g

Ingredients

¾ pound tomatillos, husked and rinsed
3 medium jalapenos, halved lengthwise
1 medium ripe avocado - halved, seeded, and flesh scooped out of peel
1 clove garlic, peeled
¼ cup packed cilantro leaves
salt to taste

CREAMY CORN SALSA

This corn salsa is easy to fix and is loaded with vibrant vegetables. It's perfect for a summer cookout. Serve with tortilla chips, or use as a nacho topping.

Provided by thedailygourmet

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

Time 20m

Yield 8

Number Of Ingredients 9

Creamy Corn Salsa image

Steps:

Cut the corn kernels off the cob using a sharp knife.
Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.

Nutrition Facts : Calories 76.2 calories, Carbohydrate 10.3 g, Cholesterol 3.2 mg, Fat 3.8 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 65.3 mg, Sugar 2.1 g

Ingredients

4 ears corn on the cob, husked
¼ cup Mexican sour cream
1 tablespoon olive oil
2 teaspoons lime juice
2 teaspoons Mexican seasoning mix (such as Goya® Sazonador Total)
¼ teaspoon adobo seasoning (such as Goya®)
½ cup chopped green onions
½ cup finely chopped red bell pepper
1 bunch fresh cilantro, chopped

MEXICAN HOMEMADE SALSA

In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 14 servings (3-1/2 cups).

Number Of Ingredients 7

Mexican Homemade Salsa image

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.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

SALSA GUILLE

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.

Provided by Andrea Aliseda

Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer

Yield 6-8 servings

Number Of Ingredients 8

Salsa Guille image

Steps:

Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
Transfer to a small bowl and top with peanuts just before serving.
Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.

Ingredients

2 cups avocado oil or grapeseed oil
1 medium white onion, quartered through stem end, layers separated
12-14 garlic cloves, smashed
8 serrano chiles, halved lengthwise, seeds and ribs removed
2 Tbsp. unsalted, sugar-free creamy peanut butter
1 tsp. vegetable bouillon concentrate (preferably Better Than Bouillon)
½ tsp. kosher salt, plus more
Chopped salted, dry-roasted peanuts (for serving; optional)

EASY 5-CAN CREAMY CORN SALSA

My buddy brings this creamy corn salsa dip to the ranch every year. It doesn't even make it from the truck to the fridge. Serve with corn chips.

Provided by Bhuman

Categories Side Dish Vegetables Corn

Time 2h10m

Yield 16

Number Of Ingredients 10

Easy 5-Can Creamy Corn Salsa image

Steps:

Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 16.5 g, Cholesterol 22.4 mg, Fat 11 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 553.9 mg, Sugar 3.3 g

Ingredients

2 cups finely shredded Cheddar cheese
1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
1 (11 ounce) can white shoepeg corn, drained
1 (11 ounce) can corn niblets, drained
1 (4 ounce) can diced green chile peppers, drained
1 (4 ounce) can sliced jalapeno peppers, drained
¾ cup mayonnaise
¾ cup sour cream
1 bunch green onions, thinly sliced
1 teaspoon garlic powder

CREAMY CORN SALSA

A creamy corn salsa dip for get-togethers! Serve with Fritos® or nacho chips.

Provided by AMYSUNBUG

Time 8h15m

Yield 20

Number Of Ingredients 9

Creamy Corn Salsa image

Steps:

Mix corn, Cheddar cheese, mayonnaise, sour cream, green onions, pimentos, jalapenos, garlic powder, and flavor enhancer together in a bowl until well combined. Refrigerate 8 hours or overnight for best flavor.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 6.1 g, Cholesterol 21.2 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 308.4 mg, Sugar 0.8 g

Ingredients

2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
2 cups shredded sharp Cheddar cheese
1 (8 ounce) jar mayonnaise
1 (8 ounce) container sour cream
1 bunch green onions, thinly sliced
1 (4 ounce) jar diced pimentos, drained
½ cup sliced jalapeno peppers
1 tablespoon garlic powder
1 tablespoon flavor enhancer (such as Accent®)

CREAMY SALSA VERDE

Provided by Lourdes Castro

Categories Sauce Onion Vegetarian Quick & Easy Avocado Vegan Tomatillo Jalapeño

Number Of Ingredients 8

Creamy Salsa Verde image

Steps:

Prepare the Creamy Salsa Verde
Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Purée until smooth. Check for seasoning and adjust if necessary.

Ingredients

1/2 pound (about 5) tomatillos, husks and stems removed
1 jalapeño, stemmed
1/2 cup lightly packed cilantro, tender stems and leaves, plus sprigs for garnish
1 clove garlic
2 large green onions or scallions, tops and roots trimmed
1/4 teaspoon salt, plus more to taste
1 tablespoon water
1/2 avocado, pitted

CREAMY, SALSA DIP (3 INGREDIENTS, 3 MINUTES!)

This dip is a must have in my fridge all the time recipe. My husband eats it almost everyday at some point. It's really quick and fast to make and boy, is it good! I have never met anyone that doesn't like to dip some corn chips into this creamy dip!

Provided by Sarah in New York

Categories Lunch/Snacks

Time 4m

Yield 8 serving(s)

Number Of Ingredients 3

Creamy, Salsa Dip (3 Ingredients, 3 Minutes!) image

Steps:

Simple way: Put all ingredients in a bowl and microwave for 2 minutes on high.
Stir and put back in for 1 minute.
Stir and serve warm or store in fridge.
Fancy way:.
Spread cream cheese on the bottom of an 9x9 glass baking dish until covered.
Spread salsa over cream cheese.
Sprinkle shredded cheese over salsa.
Melt in microwave on high for about 3 minutes, or until cheese is completely melted on top.
This creates a nice layered look and is pretty on a table.

Nutrition Facts : Calories 226.3, Fat 19.2, SaturatedFat 11.4, Cholesterol 60.9, Sodium 606.8, Carbohydrate 5.1, Fiber 0.9, Sugar 2.8, Protein 9.6

Ingredients

8 ounces cream cheese
1 (16 ounce) jar salsa (we use medium, buy you can use hot or mild)
2 cups shredded cheddar cheese

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CREAMY HABANERO SALSA | AUTHENTIC MEXICAN FOOD RECIPES

How to make Creamy Habanero Salsa. Place peppers, garlic and water in a small saucepan (with the lid slightly covering it) over medium heat and cook until peppers are soft …
From mexicoinmykitchen.com
4.1/5 (28)
Total Time 15 mins
Category Salsas
Calories 498 per serving

Place peppers, garlic and water in a small saucepan (with the lid slightly covering it) over medium heat and cook until peppers are soft and tender about 10-12 minutes. You will need to open your kitchen windows to keep the area well ventilated or turn on the exhaust fan to avoid eye irritation. I live in an apartment, and usually turning on the exhaust fan and placing the lid on the saucepan is enough to avoid any discomfort from the pungent steam coming out of the cooking peppers.
Once cooked, remove the peppers and garlic from the saucepan and place into a blender with the remaining cooking water, which by this time has been reduced.
Let the peppers cool for some minutes and then turn your blender on to puree the peppers. Open the lid while the blender is still running and slowly add the oil to a steady stream. This last step will emulsify the salsa, giving it a creamy texture. Pour salsa into a small bowl and season with salt. Enjoy with some Steak and Chorizo Tacos!

Creamy Mexican Salsa Recipes

CREAMY MEXICAN SALSA

AUTHENTIC MEXICAN SALSA

CREAMY MEXICAN GREEN SALSA/DIP

MEXICAN SALSA II

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

CREAMY SALSA DIP

Make and share this Creamy Salsa Dip recipe from Food.com.

CREAMY SALSA VERDE

CREAMY CORN SALSA

This corn salsa is easy to fix and is loaded with vibrant vegetables. It's perfect for a summer cookout. Serve with tortilla chips, or use as a nacho topping.

MEXICAN HOMEMADE SALSA

In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois

SALSA GUILLE

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.

EASY 5-CAN CREAMY CORN SALSA

My buddy brings this creamy corn salsa dip to the ranch every year. It doesn't even make it from the truck to the fridge. Serve with corn chips.

CREAMY CORN SALSA

A creamy corn salsa dip for get-togethers! Serve with Fritos® or nacho chips.

CREAMY SALSA VERDE

CREAMY, SALSA DIP (3 INGREDIENTS, 3 MINUTES!)

This dip is a must have in my fridge all the time recipe. My husband eats it almost everyday at some point. It's really quick and fast to make and boy, is it good! I have never met anyone that doesn't like to dip some corn chips into this creamy dip!

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