TRADITIONAL SALSA
Why buy bottled salsa when you can make a more flavorful variety at home with not a lot of effort? You may want to double the recipe because it's sure to be a hit!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
SALSA
This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.
Provided by Cecilia Donnelly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 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
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33 BEST SALSA RECIPES | EPICURIOUS
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Estimated Reading Time 5 mins
- The Only Salsa You Need. We have a whole bunch of favorite salsa recipes, but this one is worth considering as your go-to. You'll char the ingredients under the broiler for a roasty flavor, then blitz it in batches for the ideal texture.
- Pico de Gallo Verde. The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
- Salsa de Árbol. Pair this chile-spiked cooked tomato salsa with beet tostadas or these fantastic shrimp and poblano tacos. Get This Recipe.
- Salsa Guille. This super-savory salsa has no tomato, tomatillo, or citrus. Instead, it's made with cooked onion and serrano chiles, plus creamy peanut butter.
- Grilled Serrano Salsa Verde. Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste.
- Valentina's Charred Tomato Salsa. This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
- Green Pico de Gallo. This cooling and crunchy green salsa recipe brings together tomatillos and onion, jalapeños, cilantro, and mint. Get This Recipe.
- Yucatán-Style Habanero Salsa. Be sure to wear gloves when prepping the 25 habañeros that make up this seriously spicy salsa. Get This Recipe.
- 3-Ingredient Grilled and Fresh Tomato Salsa. Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo. Get This Recipe.
- Toasted Chile de Árbol and Tomatillo Salsa. This salsa from Itanoní in Oaxaca starts with toasted chiles. Be sure to carefully remove the seeds and ribs before you start!
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