Mexican Xnipec Salsa Recipes
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
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.
MEXICAN XNIPEC SALSA
I made this a few years ago for a hockey party. The men loved it the women complained about the heat--you decide. Caution: Extremely hot.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Soak the diced onion in the lime juice for at least 30 minutes.
- Add all the other ingredients and mix.
- Salt to taste.
- Serve with grilled fish or grilled chicken.
Nutrition Facts : Calories 89.2, Fat 0.6, SaturatedFat 0.1, Sodium 14.3, Carbohydrate 22.3, Fiber 3.2, Sugar 10, Protein 3
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- Halve the habaneros, remove the stem, pith/veins and seeds, and dice them finely (be careful and use disposable gloves if your hands are sensitive), then add to a mixing bowl.
- Tip: to make it easier to extract the lime juice, microwave them for 15 seconds or roll them firmly on the counter to soften them.
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