MEXICAN HOT SALSA RECIPES

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MEXICAN HOMEMADE SALSA RECIPE: HOW TO MAKE IT



Mexican Homemade Salsa Recipe: How to Make It image

In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 14 servings (3-1/2 cups).

Number Of Ingredients 7

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

Steps:

  • Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook until peppers are blistered and blackened, 15-20 minutes, 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.

Nutrition Facts : Calories 23 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

SALSA ROJA - MEXICAN PLEASE



Salsa Roja - Mexican Please image

Here's a simple recipe for a fiery, concentrated batch of Salsa Roja.    

Provided by Mexican Please

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 24

Number Of Ingredients 13

6 Guajillo dried chiles
2 Ancho dried chiles (or 3 smaller Anchos)
3 tomatoes
1/2 onion
3 garlic cloves
1 chipotle in adobo (optional)
1 tablespoon adobo sauce (optional)
1/2 teaspoon Mexican oregano
1 teaspoon salt
freshly cracked black pepper
splash cider vinegar
2.5 cups water
olive oil

Steps:

  • Start by roasting the tomatoes in a 400F oven.   
  • Use a damp towel to wipe off any dusty crevasses on the dried chiles.  To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
  • Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat.  When the onion starts to soften add the dried chiles.  (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
  • Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with:  1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water.  (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
  • Simmer for 5 minutes or so and then add everything to a blender and combine well.
  • Strain the sauce over a mixing bowl and discard the leftover solids.  You might have to use a spoon or spatula to push the sauce through the strainer.
  • Taste for salt level.  I added another pinch of salt along with a splash of cider vinegar.   
  • Serve immediately or store in an airtight container in the fridge (in a squeeze bottle!). 

Nutrition Facts : Calories 21 kcal, ServingSize 1 serving

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