AUTHENTIC MEXICAN SALSA ROJA
Steps:
- Heat a large cast iron skillet or a heavy-bottomed skillet over high heat. Add the tomatoes and the chiles to the pan and char on all sides, rotating the vegetables occasionally until blackened. This can take about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes. The tomato skins should begin to pull away from the flesh and the chiles will look blistered.
- Transfer the chiles to a cutting board and allow them to cool. Place the tomatoes, including any charred skin that has completely fallen off, in the bowl of a food processor or blender. Pulse a couple of times for about 10 seconds or until the tomatoes are blended but with a few small chunks for texture.
- Transfer the blended tomatoes to a bowl. Cut the charred chiles in half lengthwise and remove the stems and seeds. You can remove the ribs if you don't like the salsa too spicy. Chop the chiles into small dice.
- Mix the chiles, onions and cilantro with the tomatoes until combined. Stir in the lime juice and salt. Taste and season with additional lime juice and salt, if needed. Cover and refrigerate until cooled. Serve with chips.
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE BEST HOMEMADE SALSA YOU'LL EVER EAT
This recipe for homemade Mexican-style salsa is hands down the best salsa you'll ever eat. Tomatoes and peppers are perfectly charred on the stovetop before they're blended with the other ingredients. So good and simple!
Provided by Amy Rains
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
- Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
- Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
- Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
- Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CAMINO REAL SALSA
This is originally from a May 1987 issue of Bon Appetit in the RSVP section. It was requested from The Camino Real Hotel in Mexico City. It's great with corn tortilla chips and a frosty Margarita. The addition of the chopped avocado and roasting the vegetables really makes this a special salsa!
Provided by Leslie in Texas
Categories Vegetable
Time 55m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Arrange tomatoes, onions, chilis and garlic on broiler pan.
- Broil about 4 inches from heat source until skins are blackened, watching carefully and turning occasionally, 20 to 30 minutes.
- Peel off skins.
- Core tomatoes, stem jalapenos and puree vegetables (except avacodo and cilantro) in blender or processor.
- Pour into a bowl, stir in avocado and salt to taste.
- Serve with tortilla chips.
Nutrition Facts : Calories 141.6, Fat 9.2, SaturatedFat 1.4, Sodium 12.3, Carbohydrate 15.3, Fiber 6.4, Sugar 5.8, Protein 2.9
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
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