AUTHENTIC FIRE-ROASTED TEX-MEX SALSA
It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.
Provided by severlysnaped
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
- Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
- Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g
TEX-MEX GRILLED SHRIMP AND SALSA
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
TEX-MEX SALSA
I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes.
Provided by JenJenMarie
Categories Mexican
Time 10m
Yield 4-6 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
- Pulse until thoroughly chopped.
- Add canned tomatoes and salt.
- Pulse until throughly combined.
- Store in refrigerator until ready to use.
BASIC TEX-MEX SALSA
Another quick easy recipe and a family favorite! Just chop, drop, and mix! It's also easy to modify the intensity of the 'heat' by adding or subtracting a little of the jalapeno. An excellent beginning to a Tex-Mex meal, and I even use it on pain lettuce salads instead of dressing!
Provided by SciFiWriterDanceFit
Categories Lunch/Snacks
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the tomatoes into a large bowl.
- Chop the onion and cilantro and add to tomatoes.
- Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
- Add the jalapenos to the mixture and combine.
- Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
- If desired add a little salt and pepper to taste.
- Taste to see if you would like more jalapenos. Add these if desired.
- Chill about 1 hour and serve cold with tortilla or corn chips.
- Weight Watcher points = 0.
SALSA-TEX-MEX STYLE
Being a true Texan, I have a natural love for authentic Tex-Mex flavors. That includes a huge love for salsa! Here is an easy recipe that is restaurant quality and is always a huge hit at our get togethers.
Provided by Trindiangirl
Categories Low Protein
Time 15m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First blend the cilantro, onion, jalapeno and garlic clove in a couple ounces of water. Add the Rotel and canned tomatoes and continue to blend. Finally, add the rest of ingredients and keep adjusting the seasonings to your liking.
- After all the ingredients are blended, pour into a saucepan and let it come to slow boil. This will blend the flavors of each ingredients.
- Refrigerate. Goes well with white corn tortilla chips.
Nutrition Facts : Calories 43.6, Fat 0.4, SaturatedFat 0.1, Sodium 292.4, Carbohydrate 9.8, Fiber 1.8, Sugar 4.2, Protein 1.9
TEX MEX CRANBERRY SALSA
Make and share this Tex Mex Cranberry Salsa recipe from Food.com.
Provided by Mirj2338
Categories Sauces
Time 3m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium mixing bowl.
- May be stored in the refrigerator for up to 1 week.
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