Salsa De Las Sirenas Recipes

SALSA

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.

SALSA COSTENA

Steps:

• In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
• Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
• Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
• Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.

SALSA DE LAS SIRENAS

Steps:

• Combine all of the ingrdients and use as desired.
• Would be fantastic as a dip with cornchips, as a topping for mexican dishes (tacos, burritos etc).

SALSA MEXICANA

Steps:

• Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.

SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR

Steps:

• Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
• Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
• Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.