Mexican Salsa Ii Recipes

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.

Steps:

• Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
• Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

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.

Steps:

• Cut the tomatoes into chunks and put them in a colander to drain juice, reserve liquid since you may need it later.
• Put oil, lime juice, and serrano peppers and a couple of jalapenos in a blender, and chop up very fine. If it's too thick add a little juice from tomatoes.
• Chop onions in food processor, not too fine, chop tomatoes in processor, not too fine, fine chop garlic in processor, add cilantro to processor ( I add a couple of mild banana peppers for taste) I also use Italian parsley in place of cilantro, If it's too hot for your taste add more tomatoes .
• I puree the peppers, so when you eat it, you can taste the flavor of the vegetables, then you get the taste of the hot peppers (I used some small about one inch long peppers much stronger than jalapenos.)

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Steps:

• Cut stem end off of Roma Tomatoes and make an "X" in the skin on the other end and place in a microwave safe bowl, add a couple tablespoons of water and cover with plastic wrap. Microwave on high about 2 minutes, until tomatoes are softened and skins come off easily. Discard skins and set aside.
• Put garlic, jalepeno, spices, Maggi Seasoning and lime juice in the work bowl of a 6 cup food processor with the chopping blade, and pulse a couple times until the garlic and jalepeno are minced.
• Add canned tomatoes and pulse about 3 times.
• Add Roma tomatoes, onion, and cilantro and pulse until the onion is at desirable size- 1/4 inch or so.