Time 30m Yield 24 Number Of Ingredients 6 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.
Time 15m Yield 3 cups, 16 serving(s) Number Of Ingredients 9 Steps:
Take the stems off the peppers and throw away the stems. Place the peppers and seeds in the bender. Blend well. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired. I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just “pulse” it a few times. If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed. Refridgerate for at least 1 hour before serving.
Yield Makes 1 cup Number Of Ingredients 7 Steps:
In a small bowl, combine the tomatoes, chiles, onion, cilantro, lime juice, and olive oil. Toss to combine, season to taste with salt, and serve.
Time 20m Yield 12 Number Of Ingredients 9 Steps:
Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.
Yield Makes about 1 1/2 cups Number Of Ingredients 6 Steps:
Combine first 5 ingredients in medium bowl. Season to taste with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Time 35m Yield 2 cups of salsa Number Of Ingredients 7 Steps:
Thoroughly combine all the ingredients in a mixing bowl. Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar. Chill for at least 30 minutes before serving. Good with tortilla chips.
More about “salsa mexicana recipes”
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.
