SALSA SPICE RECIPES

Name: Easy Salsa Roja Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 5 plum (Roma tomatoes); 1 white onion; 12 stalks of cilantro; 2 serrano chiles; 2 cloves garlic; 1 tsp. salt + salt to taste; 2 tbsp. cooking oil; 2 cups water

EASY SALSA ROJA - FOOD BLOG WITH AUTHENTIC MEXICAN RECIPES

Easy Salsa Roja - Food Blog With Authentic Mexican Recipes image

Versatile salsa roja recipe that is really easy to prepare. Made with plum tomatoes, white onion, serrano chile, cilantro, and garlic. Great with chilaquiles, eggs, beef, and chicken.

Provided by Douglas Cullen

Categories Salsa

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 8

Ingredients

5 plum (Roma tomatoes)
1 white onion
12 stalks of cilantro
2 serrano chiles
2 cloves garlic
1 tsp. salt + salt to taste
2 tbsp. cooking oil
2 cups water

Steps:

Cut the onion in quarters.
Cut the tomatoes in half.
Cut the stems off the chiles, slice in half, and remove seeds.
Peel the garlic.
Add all of the ingredients except the cilantro and salt to a large pot.
Add just enough water to almost cover the ingredients (about 4 cups).
Bring the water to a boil and then reduce to low. Simmer for 20 minutes.
Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches).
Heat 2 tablespoons of cooking oil in the same pot over medium heat.
Pour the blended salsa into the hot oil.
Reduce the heat and simmer for 20 minutes.
Adjust the salt to taste.

Nutrition Facts : Calories 24 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 2 g, SodiumContent 247 mg, SugarContent 3 g, ServingSize 1 serving

SLOW COOKER SALSA VERDE CHICKEN RECIPE - NYT COOKING

Slow Cooker Salsa Verde Chicken Recipe - NYT Cooking image

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Provided by Sarah DiGregorio

Total Time 5 hours

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Steps:

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

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Once you've made your own fresh, homemade salsa (also known as pico de gallo), you might never go back to store-bought. For this easy salsa recipe, start with juicy plum tomatoes—known for their crisp texture—then mix in onion, cilantro, lime, garlic, and jalapeño. As for the heat level, the seeds are the key. Not so into spice?
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