FRESH SALSA FRESCA
Simple and flavorful fresh salsa. Adjust the individual amounts as desired. Serve as a topper for tacos, burritos, etc or just eat with chips.
Provided by puppitypup
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and let sit for 15 minutes or so, to let flavors meld.
- Try to use kosher salt rather than table salt. It's milder and sweeter.
- Note: To make ahead, do your chopping the day before and combine ingredients 20 minutes before serving.
Nutrition Facts : Calories 20.1, Fat 0.8, SaturatedFat 0.1, Sodium 26.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.6, Protein 0.5
BAJA BEACH TACOS WITH TEQUILA-LIME SALSA
Steps:
- Prepare an outdoor grill on medium to high heat.
- Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
- Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
- In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
- Yield: about 3 cups of salsa
SALSA FRESCA
This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
Provided by Martha Rose Shulman
Categories dips and spreads, side dish
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
- In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams
TEQUILA SALSA
Provided by Food Network
Time 30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
- Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.
TEQUILA-LIME SALSA FRESCA
Not sure where I got this recipe, had it for several years. The use of Tequila-lime vinegar is what makes it unique.
Provided by Galley Wench
Categories Tex Mex
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop and combine all ingredients.
- Season to taste with salt and pepper.
- Serve with corn chips or as garnish.
Nutrition Facts : Calories 30, Fat 0.1, Sodium 4.5, Carbohydrate 6.3, Fiber 1.2, Sugar 2.9, Protein 0.9
TEQUILA REFRESCA
Provided by Food Network Kitchen
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Fill a goblet or rocks glass with ice cubes. Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda. Top off with the grapefruit soda. Skewer the fruit and stir into the cocktail. Drink.
- Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.
TOMATILLO SALSA FRESCA
A fresh tomatillo salsa that is very easy to make using a blender. I dislike cooked tomatillos for two reasons: they lose their lovely green color and the texture to me is unsatisfactory. The beauty of tomatillo salsa is that it's cheap to prepare and it freezes well. Adapted from 1,000 Vegetarian Recipes.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
- Chops into quarters.
- Place all the ingredients into a blender or food processor.
- Blend either coarse or smooth, depending on your preference.
- Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
- I always triple the recipe and freeze in 8 ounce containers.
Nutrition Facts : Calories 126.4, Fat 3.2, SaturatedFat 0.5, Sodium 395.4, Carbohydrate 24.5, Fiber 6.8, Sugar 15.3, Protein 3.8
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- In medium pot, add 2 cups of water and bring to a boil. Add cascabel and arbol chilies to the pot and boil for 5-7 minutes or until soft. With a slotted spoon, remove chilies from the pot and reserve a half cup of the cooking water. Remove stems from chilies and add to a blender, making sure to add the seeds.
- Cut a quarter of an onion into thick slices and place in a cast iron pan along with the garlic clove, tomatoes and tomatillos. Roast ingredients over a medium flame. Once garlic and onion have a nice char, remove from the pan and place in the blender along with the chilies. Continue to roast the tomatoes and tomatillos until they are charred evenly on all sides, then add to the blender.
- Add the reserved cooking water to the blender and pulse all the ingredients 3 or 4 times for 10-15 seconds until you have a nice salsa texture. If you like your salsa very smooth, pulse for longer.
- Place a 2-quart pot on the stove. Add olive oil and heat until the oil is smoking. Add the salsa mixture from the blender and cook over medium heat until it starts bubbling. Add the tequila and cook for an additional 3 minutes. Turn the heat off and add the salt. Pour the salsa into a bowl or container, and allow it to cool in the refrigerator.
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