AY JALISCO RECIPES

JALISCO SALSA RECIPE - FOOD.COM

This salsa is the result of working with a Mexican cook from Jalisco, Mexico. Several tricks taught to this old dude watching him do lunches at an Italian Restaurant. This final tastes of this salsa are combing the Mexican culture foods to the Italian traditional ingredients. Most ingredients are available canned (drain well) or buy fresh when available. Then again maybe this just tastes damn good!

Total Time 20 minutes

Prep Time 20 minutes

Yield 25-30 serving(s)

Number Of Ingredients 13

Ingredients

2 white onions, fine diced
2 bell peppers, fine diced
2 roma tomatoes, chopped
2 poblano peppers, diced
2 jalapenos, diced
4 serrano chilies, fine diced
2 nopales, diced (nopalitos are tender cactus pieces)
5 garlic cloves, smashed
7 ounces Huitlacoche, drained (corn mushrooms)
3 tablespoons cilantro, diced
2 limes, fresh
1 lemon, fresh
1 (15 ounce) can pinto beans

Steps:

Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste.
Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself.
Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight.
Before serving, drain part off excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.

Nutrition Facts : Calories 38.4, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2, CarbohydrateContent 8, FiberContent 2.6, SugarContent 1, ProteinContent 2

JALISCO SALSA | JUST A PINCH RECIPES

Jalisco Salsa | Just A Pinch Recipes image

I am an all American girl who married a wonderful Mexican man from Jalisco ,Mexico. I knew nothing about mexican cuisine but through trials and errors have come up with this amazing, simple , hot salsa. I took it to our huge Thanksgiving family gathering because my husband has to have salsa on everything! I only brought a small jar and everyone who tasted it were disappointed in one thing. I didn't bring enough! They absolutely loved it and it was the topic at the table for awhile. Everyone swapping their salsa stories. My uncle Larry couldn't stop raving about it. Hot and flavorful!!! Enjoy!

Provided by tracy figueroa @tracyann44

Categories Other Appetizers

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 10

Ingredients

5-7 - roma tomatoes
5-? - serrano chiles
3-? - jalapeno peppers
1/2 large onion,yellow
1-1/2 tablespoon(s) salt
2 tablespoon(s) oregano, dried
2 teaspoon(s) garlic salt ( i have used fresh garlic and have found that the salt tastes better.)
1-3 teaspoon(s) cumin..i love cumin so i put more.
1 - handful fresh cilantro
- note: all spices should be adjusted to your liking. i like salty and spicy hot.

Steps:

place your tomatoes and all your peppers on a heavy comal,or a broiling pan . cook under high broil til tomatoe are charred and cooked through out. Peppers should be charred all over but NOT burned.this step takes me about 20 minutes checking a couple times to turn for even doneness .You might have to pull some out sooner than others with long tongs.
Once cooked add all hot ingredients immediately into food processor or blender. NOTE: Do not remove the stem divot on the tomatoes,but use tongs and scissors to remove chili stems first.
add all spices except fresh cilantro.
pulse for 1 min. then add cilantro and RAW chopped onion and a drizzle of extra virgin olive oil. Continue to pulse til desired consistency.

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