Time 15m Number Of Ingredients 7 Steps:
Blend the tomato, garlic, and jalapeno in a blender. Separately, dice the onions and the cilantro. Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil. Heat over medium high heat until it begins to boil, and then remove from heat. Put the salsa in a bowl, add the cilantro and onion, and stir well. Add salt to taste.
Time 40m Yield 14 servings (3-1/2 cups). Number Of Ingredients 7 Steps:
Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.
Time 15m Yield 3 cups. Number Of Ingredients 3 Steps:
In a bowl, combine sour cream and salsa. Cover and chill for at least 2 hours. , Cut each pita into six wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Bake at 275° for 5-10 minutes or until crisp. Serve with the dip.
Time 10m Yield 12 Number Of Ingredients 4 Steps:
Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl. Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.
Time 7m Yield 2 cups, 4-6 serving(s) Number Of Ingredients 7 Steps:
Cut stem part off of chili serrano or jalapeno. If using tomatillos, peel off outer brown leaf like skin and stem. Trim tips of cilantro. I use frozen garlic to make this even a faster recipe, feel free to use fresh garlic. Pour in water to blender, add in cilantro and then rest of ingredients. We like garlic so I use 2 cloves – you may want to start with one clove and taste before adding the second! Blend on high until smooth. DONE!
Time 10m Yield 28 Number Of Ingredients 3 Steps:
In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted. Keep warm in heatproof dish. Serve with chips.
More about “mexican salsa dip recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Warm the onion, peppers, tomatoes, tomato juice, chili flakes, white wine vinegar and brown sugar in a saucepan. Combine the cornstarch with the water and add to the simmering salsa. Stir until thickened before leaving on one side to cool before serving.
