Mexican Salsa Recipes

MEXICAN HOMEMADE SALSA

Mexican Homemade Salsa image

In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 14 servings (3-1/2 cups).

Number Of Ingredients 7

Ingredients

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

Steps:

Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

MEXICAN SALSA II

Mexican Salsa II image

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 30m

Yield 24

Number Of Ingredients 6

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

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.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

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