SALSA PICOSA RECIPES

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SALSA FOR PUPUSAS RECIPE - FOOD.COM



Salsa for Pupusas Recipe - Food.com image

This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 2 cups

Number Of Ingredients 8

4 roma tomatoes
1/4 small white onion
1 small garlic clove
4 serrano chilies
4 cups water
1 teaspoon chicken bouillon powder
1 teaspoon canola oil
1 teaspoon vinegar

Steps:

  • Place the first 5 ingredients in the blender and blend on high.
  • Heat the canola oil on medium high heat and pour the salsa into the pan.
  • Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
  • Allow the salsa to come down to room temperature and serve.

Nutrition Facts : Calories 55.1, FatContent 2.7, SaturatedFatContent 0.3, CholesterolContent 0.1, SodiumContent 203.3, CarbohydrateContent 7.2, FiberContent 2.1, SugarContent 4.3, ProteinContent 1.6

HOW TO MAKE HOMEMADE SALSA | RESTAURANT-STYLE SALSA RECIPE ...



How to Make Homemade Salsa | Restaurant-Style Salsa Recipe ... image

Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Provided by Ree Drummond : Food Network

Categories     condiment

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 12 servings

Number Of Ingredients 10

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice 
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane 
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Steps:

  • Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) 
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. 
  • Refrigerate the salsa for at least an hour before serving.

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