Salsa De Nuez Mexican Nut Salsa Recipes

CHIPOTLE, PEANUT AND SESAME SEED SALSA

This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.

Provided by Kim Severson

Categories quick, dips and spreads, side dish

Time 10m

Yield About 3 cups

Number Of Ingredients 8

Chipotle, Peanut and Sesame Seed Salsa image

Steps:

Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams

Ingredients

1 1/2 cups olive oil
1/2 cup raw unsalted peanuts (or use pecans, hazelnuts or walnuts)
4 garlic cloves, peeled
2 tablespoons sesame seeds
2 ounces dried chipotle chiles (1 1/2 to 2 cups), stemmed and seeded
1 teaspoon kosher salt, or to taste
1 tablespoon brown sugar, or to taste
3 tablespoons distilled white vinegar

SALSA DE NUEZ (MEXICAN NUT SALSA)

Keep it on hand in the fridge and us it sparingly as a condiment on almost anything, fish, steamed vegetables, chicken, crackers, and sandwiches. Choose a ground chile at a heat level you enjoy, or simply add more. Anchos are the mildest. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".

Provided by zeldaz51

Categories Sauces

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 6

Salsa De Nuez (Mexican Nut Salsa) image

Steps:

Fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. Put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. Taste and add more chile, if you wish. Add just enough water to bring the consistency to a medium-thick sauce and season to taste.
Store in a tight covered container in the fridge.

Nutrition Facts : Calories 88.3, Fat 9, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 2.3, Fiber 1.4, Sugar 0.5, Protein 1.3

Ingredients

2 cups pecan halves
1 tbsp.olive oil
5 garlic cloves, peeled and crushed
1 -2 tablespoon red chili powder (not chili powder)
purified water
salt

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

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Salsa De Nuez Mexican Nut Salsa Recipes

CHIPOTLE, PEANUT AND SESAME SEED SALSA

SALSA DE NUEZ (MEXICAN NUT SALSA)

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

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