Salsa Mexicana Fresh Tomato And Chiles Recipes

Steps:

• Thoroughly combine all the ingredients in a mixing bowl.
• Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar.
• Chill for at least 30 minutes before serving.
• Good with tortilla chips.

Steps:

• Toss tomato, jalapeno, onion, garlic, and cilantro together.
• Add salt and lime juice (or cider vinegar).
• Stir, and let stand 30 minutes before serving.

Steps:

• Put 1/2 cup of oil into a skillet and fry tortillas until they are very crispy, set aside. Drain some of the oil and add the peppers, tomato and onions and saute for 10 seconds. To this mixture add 2 eggs and scramble together, sprinkle Cheddar cheese on top and cover to melt. Garnish with cilantro, salt to taste. This dish can be complimented with beans a la charra and fried potatoes. Can be served for breakfast or brunch.

Steps:

• Preheat broiler.
• Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
• Cool to room temperature, about 30 minutes.
• Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
• Transfer to a bowl and stir in cilantro. Season with salt.

Steps:

• Combine first 5 ingredients in medium bowl. Season to taste with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Steps:

• In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Steps:

• Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.
• Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.

Steps:

• Chop all veggies fine.
• Add lime juice, cilantro, and salt, adjust to taste.

Steps:

• Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
• Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
• Drain, but reserve 1/3 cup of the cooking liquid.
• Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
• Add garlic; blend until the garlic is finely dispersed throughout the liquid.
• Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
• Heat the olive oil in the bottom of a sauce pan.
• Add the chopped onion and saute a couple of minutes.
• Add the sauce from the blender.
• Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
• Taste, and add salt if necessary.

Steps:

• In a small bowl, combine the tomatoes, chiles, onion, cilantro, lime juice, and olive oil. Toss to combine, season to taste with salt, and serve.

Steps:

• Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
• In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.

Steps:

• Combine all ingredients except chips.
• Serve salsa with chips.

Steps:

• Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.

Steps:

• In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.

Steps:

• Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
• Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.