SALSAS TEX MEX RECIPE
TEX-MEX SALSA RECIPE -
I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes.
Total Time 10 minutes
Prep Time 10 minutes
Yield 4-6 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
- Pulse until thoroughly chopped.
- Add canned tomatoes and salt.
- Pulse until throughly combined.
- Store in refrigerator until ready to use.
Nutrition Facts : Calories 21.5, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 321.2, CarbohydrateContent 4.9, FiberContent 1.2, SugarContent 2.9, ProteinContent 0.8
CLASSIC TEX-MEX SALSA RECIPE BY ADAM - COOKEATSHARE
Classic Tex-Mex Salsa — Tomato sweet. Pepper bite. Onion finish. Muy delicioso!
Provided by Unorthodox Epicure
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender or food processor to your desired consistency. Simmer in a large saucepan for about 45 minutes. Serve chilled with tortilla chips, or as a condiment for anything Tex-Mex. Classic Tex-Mex Salsa is good for about two weeks in the fridge, or it can be preserved via the hot water bath method. Process for 10 minutes.
Nutrition Facts : ServingSize 0 g, Calories 0, FatContent 0.0 g, TransFatContent 0.0 g, SaturatedFatContent 0.0 g, CholesterolContent 0 g, SodiumContent 0 g, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 0.0 g
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