JALISCO SALSA
This salsa is the result of working with a Mexican cook from Jalisco, Mexico. Several tricks taught to this old dude watching him do lunches at an Italian Restaurant. This final tastes of this salsa are combing the Mexican culture foods to the Italian traditional ingredients. Most ingredients are available canned (drain well) or buy fresh when available. Then again maybe this just tastes damn good!
Provided by MadCity Dale
Categories Vegetable
Time 20m
Yield 25-30 serving(s)
Number Of Ingredients 13
Steps:
- Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste.
- Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself.
- Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight.
- Before serving, drain part off excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.
Nutrition Facts : Calories 38.4, Fat 0.3, Sodium 2, Carbohydrate 8, Fiber 2.6, Sugar 1, Protein 2
GREEN SALSA, JALISCO STYLE
This is a very traditional salsa from the region of Jalisco. It tastes best when the tomatillos are small and tinged with purple. It goes great with any meat or seafood, especially good with carne asada. The yield and number of servings is approximate.
Provided by Mami J
Categories Vegetable
Time 15m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and rinse the tomatillos. Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and broil, turning often with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. They wont all be ready at the same time, so remove the ones that are ready before the rest. Set aside.
- Add the chiles to the griddle, turning the over constantly, until they darken, again being careful not to burn them.
- Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.
Nutrition Facts : Calories 13, Fat 0.4, SaturatedFat 0.1, Sodium 582.1, Carbohydrate 2.4, Fiber 0.8, Sugar 1.6, Protein 0.4
JR'S SALSA
A mild salsa that my other half loves.
Provided by Nelson W Browning JR
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Toss tomatoes, serrano peppers, jalapeno peppers, white onion, garlic, cilantro, chili powder, lime zest, and lime juice in a bowl; season with salt and black pepper. Cover the bowl with plastic wrap and refrigerate 1 hour to overnight before serving.
Nutrition Facts : Calories 20.1 calories, Carbohydrate 4.7 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.9 g, Sodium 5.3 mg, Sugar 2.3 g
JEN'S FRESH AND SPICY SALSA
This recipe is bursting with flavor! It is fresh and spicy, and did I mention easy? This is the closest thing to restaurant style salsa you will find. The jalapenos and hot pepper sauce (e.g., Tabasco) add spice to the mix and the cilantro, lime juice, and green onions create freshness.
Provided by JennyJenn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.
Nutrition Facts : Calories 8.8 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 159.5 mg, Sugar 0.9 g
SALSA (STANDARD)
This is an authentic Mexican salsa recipe from the Jalisco region. It is a basic starter salsa that can be used for cooking or served as table salsa. This is where good Mexican food cooks start.
Provided by traciejo
Categories Sauces
Time 30m
Yield 5-8 serving(s)
Number Of Ingredients 7
Steps:
- Roast tomatoes til blackened in places and tomato is cooked thru. A BBQ pit works great, if not it can be done in oven.
- While waiting on the tomatoes: in a small pot, add onion, jalapeno peppers and garlic. Cover with water. Boil until onions are opaque.
- On a grill or iron skillet place dry red peppers on very hot surface, turning until blackened. This happens quickly so stand by. Also be sure to have fan on for ventilation.
- Place all ingredients in blender and blend to desired consistancy.
- Chill and enjoy.
Nutrition Facts : Calories 21.4, Fat 0.2, Sodium 4.1, Carbohydrate 4.7, Fiber 1.3, Sugar 2.6, Protein 0.9
JALAPENO SALSA
I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.
Provided by Trey
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 27m
Yield 25
Number Of Ingredients 8
Steps:
- Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
- Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.
Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g
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
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
JALAPENO SALSA
This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.
Provided by Dancer
Categories Sauces
Time 40m
Yield 3 pints
Number Of Ingredients 9
Steps:
- Combine all ingredients in large saucepot.
- Bring mixture to a boil.
- Reduce heat.
- Simmer for 10 minutes.
- Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
- Adjust 2-piece caps.
- Process for 15 minutes in boiling-water canner.
SALSA - AY JALISCO! COPYCAT RECIPE
Make and share this Salsa - Ay Jalisco! Copycat Recipe recipe from Food.com.
Provided by Chef Killion
Categories Mexican
Time 45m
Yield 1/2 gallon, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine Rotel tomatoes and tomato sauce together in a large bowl.
- Stir in yellow onion and jalapenos.
- Stir in cilantro.
- Cover and refrigerate for at least 30 minutes.
Nutrition Facts : Calories 35.5, Fat 0.2, Sodium 738, Carbohydrate 8.2, Fiber 1.4, Sugar 3.9, Protein 1.7
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