M
melaniek
Guest
Would anyone be willing to share their mexican salsa recipe like the ones in mexican restraurants? I love that salsa and no one sells anything like it in the stores.
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consigliere
New member
You can make this Easy Mexican Salsa mild or hot and spicy, to the heat level of your choice. Start out with a teaspoon of chiles as called for in the salsa recipe then gradually add more till you get to the perfect homemade salsa recipe taste.
1 - 14 ounce can diced tomatoes, drained
2 green onions, chopped with the green tops
1 tablespoon fresh green Anaheim chile, chopped
1 teaspoon fresh jalapeno or serrano chile, chopped
1 fresh tomato, diced
1 to 2 tablespoon Tabasco or to taste
1/2 teaspoon salt
Drain the can of dice tomatoes, reserving the tomato juice for later use.
Chop fresh chiles if you have them, if not canned chiles for both the Anaheim and the Jalapeno maybe substituted
Combine all ingredients in saucepan adding the left over tomato juice if you would like the salsa a little less chunky.
Bring the mixture to a boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 more minutes.
Cool and refrigerate.
For a little variety Capt'n Salsa suggests you add 1 teaspoon of cumin powder and stir in a little chopped cilantro after cooking.
Note: The Serrano Chile will be a step hotter than the Jalapeno.
1 - 14 ounce can diced tomatoes, drained
2 green onions, chopped with the green tops
1 tablespoon fresh green Anaheim chile, chopped
1 teaspoon fresh jalapeno or serrano chile, chopped
1 fresh tomato, diced
1 to 2 tablespoon Tabasco or to taste
1/2 teaspoon salt
Drain the can of dice tomatoes, reserving the tomato juice for later use.
Chop fresh chiles if you have them, if not canned chiles for both the Anaheim and the Jalapeno maybe substituted
Combine all ingredients in saucepan adding the left over tomato juice if you would like the salsa a little less chunky.
Bring the mixture to a boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 more minutes.
Cool and refrigerate.
For a little variety Capt'n Salsa suggests you add 1 teaspoon of cumin powder and stir in a little chopped cilantro after cooking.
Note: The Serrano Chile will be a step hotter than the Jalapeno.
C
Cookie
Guest
pico de gallo
Ingredients
* 6 medium Tomatoes diced
* 1 medium Onion diced
* 1/4 cup fresh Cilantro chopped.
* 2 to 4 Fresh serrano or jalapeño seeded and minced
* garlic powder just a pinch * Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.
Ingredients
* 6 medium Tomatoes diced
* 1 medium Onion diced
* 1/4 cup fresh Cilantro chopped.
* 2 to 4 Fresh serrano or jalapeño seeded and minced
* garlic powder just a pinch * Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.
El Chico's Salsa Fria
SERVES 2 -3 (change servings and units)
Change to: Servings US Metric Close
Ingredients
* 3 tablespoons key lime juice
* 1/2 cup sweet onion, like the texas 1015
* 2 cups very ripe chopped tomatoes
* 3 tablespoons fresh jalapenos, minced
* 1/2 teaspoon sea salt
* 1/2 teaspoon fresh pepper
* 2 tablespoons cilantro
Directions
1. Throw it all in a bowl and let it meet and greet eachother covered for 3 hours or preferably overnight. Don't keep for more then 2 days.
2. Serve as garnish for fajitas, quesadillas, or enjoy with nacho's.
SERVES 2 -3 (change servings and units)
Change to: Servings US Metric Close
Ingredients
* 3 tablespoons key lime juice
* 1/2 cup sweet onion, like the texas 1015
* 2 cups very ripe chopped tomatoes
* 3 tablespoons fresh jalapenos, minced
* 1/2 teaspoon sea salt
* 1/2 teaspoon fresh pepper
* 2 tablespoons cilantro
Directions
1. Throw it all in a bowl and let it meet and greet eachother covered for 3 hours or preferably overnight. Don't keep for more then 2 days.
2. Serve as garnish for fajitas, quesadillas, or enjoy with nacho's.
A
Avery
Guest
I don't work at a mexican resturant but i can help!
Always use fresh tomatoes! onions, basil, great with any chip! enjoy!
Always use fresh tomatoes! onions, basil, great with any chip! enjoy!