Salsa Lucía Recipes

RESTAURANT STYLE SALSA

Restaurant Style Salsa image

Recipe video above. Just like what you get at your favourite restaurant and those jars sold alongside corn chips at the grocery store.... but it's better, healthier and cheaper! The fresh flavour is so, so good. Make it chunkier or smoother, to your taste.

Provided by Nagi

Categories Dip

Time 5m

Number Of Ingredients 11

Ingredients

1/4 cup chopped onion ((white, brown or yellow))
1 tbsp jalapeño pepper (, seeds removed, roughly chopped (fresh best, canned ok))
400g / 14 oz canned crushed tomato (, best quality)
4 oz / 120g canned diced green chiles ((Note 1))
1/4 cup (packed) cilantro/coriander (, roughly chopped)
1/2 tbsp+ lime juice
1 clove garlic (, minced)
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 teaspoon ground cumin

Steps:

Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
Taste test with corn chip for salt and lime. Adjust if necessary.
Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

THE BEST HOMEMADE SALSA YOU'LL EVER EAT

The Best Homemade Salsa You'll Ever Eat image

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

Ingredients

6 medium size vine ripened tomatoes (stem removed)
2 jalapeno peppers
1 poblano pepper
1 cup green onion (diced)
1 lime (juice of)
1 cup canned diced tomatoes
1 cup chopped fresh cilantro
2 cloves garlic (minced)
1 tbsp chicken bouillon powder or sea salt

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

THE BEST FRESH TOMATO SALSA

The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

Ingredients

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

FRESH HOMEMADE SALSA

Fresh Homemade Salsa image

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

Ingredients

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

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

SALSA LUCíA

Salsa Lucía image

This fresh salsa was dreamed up when we were testing our [Salt-Crust Chicken](/recipes/food/views/354750) . It's also wonderful with fresh cod, corvina, branzino, and striped bass. It was invented by Lucía Soria, who, while still in her twenties, went from being a cook in my restaurant in Buenos Aires to the manager of Hotel Restaurant Garzon in Uruguay and my second-in-command at important events such as the inaugural dinner for Argentina's president.

Provided by Francis Mallmann

Yield Makes about 2 cups

Number Of Ingredients 11

Ingredients

1/2 cup pitted Kalamata olives, minced
1 tablespoon capers, rinsed, dried, and minced
2 tablespoons fresh thyme leaves, minced
1 garlic clove, minced
1 red bell pepper, minced
1 green bell pepper, minced
1 small red onion, minced
1/2 teaspoon grated orange zest
1 teaspoon crushed red pepper flakes
Coarse salt and freshly ground black pepper
1 cup extra virgin olive oil

Steps:

Combine the olives, capers, thyme, garlic, bell peppers, onion, orange zest, red pepper flakes, and salt and pepper to taste in a medium bowl. Whisk in the olive oil in a slow, steady stream. The salsa can be refrigerated for up to 3 days.

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