Salsa De Nuez Mexican Nut Salsa Recipes

SALSA DE NUEZ (MEXICAN NUT SALSA)

Salsa De Nuez (Mexican Nut Salsa) image

Keep it on hand in the fridge and us it sparingly as a condiment on almost anything, fish, steamed vegetables, chicken, crackers, and sandwiches. Choose a ground chile at a heat level you enjoy, or simply add more. Anchos are the mildest. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".

Provided by zeldaz51

Categories Sauces

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 6

Ingredients

2 cups pecan halves
1 tbsp.olive oil
5 garlic cloves, peeled and crushed
1 -2 tablespoon red chili powder (not chili powder)
purified water
salt

Steps:

Fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. Put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. Taste and add more chile, if you wish. Add just enough water to bring the consistency to a medium-thick sauce and season to taste.
Store in a tight covered container in the fridge.

Nutrition Facts : Calories 88.3, Fat 9, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 2.3, Fiber 1.4, Sugar 0.5, Protein 1.3

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

MEXICAN SALSA

Mexican Salsa image

Had two exchange students from mexico for the summer and they taught me how to make fresh salsa that is to die for. Easy to make few ing. and goes over well at most functions.

Provided by Sasha_ab

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 large tomatoes or 8 small romane tomatoes
1 large red onion
2 limes
1/2 cup cilantro
2 tablespoons sea salt
hot pepper

Steps:

Chop tomatoes, onions, and cilantro mix in bowl.
Squeeze limes over mixture.
Add sea salt.
Sample mixture.
Here is where you add more salt or limes to suit your tastes.
Chop hot peppers and mix.
We usually don't do this step because we like the fresh taste not a hot taste.
Serve with salsa chips.

Nutrition Facts : Calories 29.5, Fat 0.2, SaturatedFat 0.1, Sodium 1750, Carbohydrate 7.3, Fiber 1.9, Sugar 3.5, Protein 1.1

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