Salsadeserranorojoredserranosauce Recipes

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:

• 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.

Steps:

• Add olive oil to a medium-sized sauté pan.
• Place over medium-high heat.
• When oil is hot, stir in Serrano chilies and garlic.
• Sauté for about 1 minute, stirring often so garlic does not burn.
• Add onion and sauté for 1 to 2 minutes.
• Add yellow pepper, sauté for 1 minute.
• Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
• Add tomatoes, vinegar, salt, pepper and capers.
• Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
• The vegetables should retain crispness.
• Chill thoroughly before serving.

Steps:

• Put tomato, pepper, lime juice, and olive oil in a blender and puree until smooth. Season with salt and pepper.

Steps:

• Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno. Broil until charred, about 5 minutes. Let cool slightly.
• Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
• Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.

Steps:

• In a large pot, heat the oil and add the jalapenos, sweet peppers, garlic and onion.
• Sauté until everything is soft but not browned.
• Add the tomatoes and cook until the tomatoes are quite soft and starting to pack down in the pot, about 5 minutes.
• Add the remaining ingredients and cook for about 10 minutes more to give the flavours a chance to mix together and the water to boil off.
• When the salsa is as thick as you like it, add salt to taste if needed and let stand for at least one minute.
• Stir well before serving.

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.
• In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

Steps:

• Slice tomatoes and remove pulp with fingers. Mix all dry ingredients. If desired, slice jalapenos to remove seeds.
• If using a food processor: finely grind jalapenos and cilantro first, then add tomatoes and grind to desired chunkiness. Mix in dry ingredients and oil.
• If using a KitchenAid grinder (use large size holes): Slice tomatoes and grind up all but about 2 of them. Add jalapenos and cilantro through the grinder, then use the remaining tomatoes to push the peppers and cilatro through. Add dry ingredients and oil. Done!

Steps:

• Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
• Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.

Steps:

• In a large heavy bottomed skillet, heat the oil over medium high heat until hot but not smoky. Add onion, peppers, and roma tomatoes; cook 5 minutes or until onion is translucent.
• In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
• Add chilies, chipotle, jalapeno, and cilantro.
• Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
• Cook 5 more minutes or until desired thickness.