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
D'S FAMOUS SALSA
This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.
Provided by Denise Smith
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 282.9 mg, Sugar 2 g
WORLD FAMOUS SALSA
Started making this salsa as a teenager. I get requests for it all the time. Seasonings are approximate, you can adjust to your own taste.
Provided by AzMama17
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Puree tomatoes in food processer for 10 seconds.
- Add remaining ingredients.
- Refrigerate for at least 1 hour.
Nutrition Facts : Calories 17.5, Fat 0.2, Sodium 405.8, Carbohydrate 4.1, Fiber 1, Sugar 2.2, Protein 0.5
STING'S NEARLY WORLD FAMOUS SALSA
This is my own recipe that I created. After many requests from co-workers, I finally fine tuned it and wrote it down. I call it "Nearly World Famous" because I've given the recipe to friends from all over Michigan, to Los Angeles, Philadelphia, Tampa and even to my friend's mom in London, England. There are many variables that you can change and tweak to your own tastes, but if you make it as is, it'll turn out great. I will usually make two batches, one "plain" (without any hot peppers) and one with peppers. Change the peppers to change the flavor/heat. Leaving the seeds in will increase the heat level. I also freeze my peppers and use a microplane to grate them. It turns the peppers into a fine mash and releases all the oils. I also microplane the garlic. Feel free to email me if you have any questions. :-)
Provided by Marc R.
Categories Onions
Time 30m
Yield 32 ounces, 32 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients.
- It will have great flavor, but very little heat at this point. To spice it up, add whatever hot peppers you like. Personally, I like to add one half habanero or scotch bonnet along with one half jalapeno for some decent heat and flavor. If you don't want it too hot, add one half to one whole jalapeno. All I do is cut off the stem and finely mince the peppers, seeds and all. Even better is to freeze the peppers and use a microplane to grate them into a fine mash. Please wear rubber gloves when handling the diced peppers and do not rub your nose or eyes!
- Another flavor variant is to use lemon juice instead of lime juice.
- Letting the mix sit for an hour will allow the flavors to meld better especially if you add hot peppers.
Nutrition Facts : Calories 10.3, Fat 0.1, Sodium 22.7, Carbohydrate 2.4, Fiber 0.5, Sugar 1.5, Protein 0.4
ALMOST-FAMOUS CORN SALSA
Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
- Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
SCOTT'S DRY PORK AND RIB RUB
None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.
Provided by Scott Rhoades
Categories Pork
Time 5m
Yield 3-4 Racks of ribs or pork butts
Number Of Ingredients 12
Steps:
- Sift all ingredients together.I use a food processor to get a fine powder.
- Put a liberal amount of the dry rub on the meat you wish to season.
- Rub seasoning into the meat, covering entire surface.
- Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
- Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
- Enjoy.
Nutrition Facts : Calories 323.1, Fat 1.6, SaturatedFat 0.3, Sodium 652.7, Carbohydrate 80.8, Fiber 4.5, Sugar 72.2, Protein 2.2
More about "stings nearly world famous salsa recipes"
THE BEST SALSA RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 2Category DipCuisine MexicanTotal Time 10 mins
- Cut the tomatoes into wedges and remove the white part of the core; then cut the wedges in half. Cut the onion into chunks. Peel the garlic. Remove the seeds from the jalapeño peppers.
- Place the onion, garlic, jalapeño peppers and cilantro in the bowl of the food processor. Add the tomatoes, cumin, 2 tablespoons lime juice and 3/4 teaspoon kosher salt. Pulse until a chunky texture forms. Taste, and if you’d like extra heat, add seeds from the jalapeños.
- Strain the mixture to remove excess liquid (the volume will decrease by almost half). Place the salsa in a serving dish and stir in the remaining 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Serve immediately or refrigerate for up to 3 days.
EASY HOMEMADE SALSA RECIPE | BON APPéTIT
From bonappetit.com
OUR 10 BEST HOMEMADE SALSA RECIPES
From tasteofhome.com
20 BEST SALSA RECIPES | HOW TO MAKE FRESH …
From foodnetwork.com
10 MOST POPULAR MEXICAN SALSAS - TASTEATLAS
From tasteatlas.com
33 BEST SALSA RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 6 mins
- The Only Salsa You Need. We have a whole bunch of favorite salsa recipes, but this one is worth considering as your go-to. You'll char the ingredients under the broiler for a roasty flavor, then blitz it in batches for the ideal texture.
- Pico de Gallo Verde. The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
- Salsa de Árbol. Pair this chile-spiked cooked tomato salsa with beet tostadas or these fantastic shrimp and poblano tacos. Get This Recipe.
- Salsa Guille. This super-savory salsa has no tomato, tomatillo, or citrus. Instead, it's made with cooked onion and serrano chiles, plus creamy peanut butter.
- Grilled Serrano Salsa Verde. Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste.
- Valentina's Charred Tomato Salsa. This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
- Green Pico de Gallo. This cooling and crunchy green salsa recipe brings together tomatillos and onion, jalapeños, cilantro, and mint. Get This Recipe.
- Yucatán-Style Habanero Salsa. Be sure to wear gloves when prepping the 25 habañeros that make up this seriously spicy salsa. Get This Recipe.
- 3-Ingredient Grilled and Fresh Tomato Salsa. Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo. Get This Recipe.
- Toasted Chile de Árbol and Tomatillo Salsa. This salsa from Itanoní in Oaxaca starts with toasted chiles. Be sure to carefully remove the seeds and ribs before you start!
EASY HOMEMADE SALSA (RESTAURANT-STYLE) - NATASHASKITCHEN.COM
From natashaskitchen.com
ANCIRA SALSA | HOME | TAYLOR, TX
From ancirasalsa.com
8 EASY STEPS TO MAKE THE BEST SALSA IN THE WORLD
From cookeatdelicious.com
BRIGITTE'S FAMOUS SALSA RECIPE - FOOD.COM
From food.com
5 BEST SALSA RECIPES: FROM MILD TO FLAMING HOT – BLENDTEC
From blendtec.com
THE BEST SALSA RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
BEST SALSA RECIPE (EASY RESTAURANT-STYLE) - DOWNSHIFTOLOGY
From downshiftology.com
MY ABUSIVE STEPFATHER MADE THE BEST SALSA. WHY I'VE RECLAIMED THE ...
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love