Best 3 Authentic Mexican Salsa Recipes
Salsa, a staple in Mexican cuisine, is a delicious and versatile condiment that adds a burst of flavor to any dish. Made from a combination of fresh tomatoes, onions, chili peppers, and cilantro, salsa is a low-calorie, nutrient-rich addition to your meals. This article provides three authentic Mexican salsa recipes that cater to different taste preferences and spice levels:
1. **Salsa Roja (Red Salsa)**: This classic salsa is made with roasted tomatoes, onions, and chili peppers, blended until smooth. This versatile salsa is perfect for tacos, burritos, nachos, and as a dipping sauce for chips.
2. **Salsa Verde (Green Salsa)**: This salsa is made with tomatillos, green chili peppers, onions, and cilantro. It has a tangy, slightly acidic flavor and is commonly used with enchiladas, flautas, and tamales.
3. **Pico de Gallo (Fresh Salsa)**: This chunky salsa is made with fresh tomatoes, onions, cilantro, and lime juice. It is a refreshing and flavorful salsa that is often served with tacos, burritos, and quesadillas.
Each recipe includes detailed instructions, cooking times, and serving suggestions to ensure a successful salsa-making experience. With its vibrant colors, bold flavors, and endless uses, salsa is a culinary treasure that will elevate your Mexican dishes to new heights.
AUTHENTIC MEXICAN SALSA
This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve
Provided by saddlingup_nicole
Categories Mexican
Time 15m
Yield 3 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Take the stems off the peppers and throw away the stems.
- Place the peppers and seeds in the bender. Blend well.
- Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
- I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
- If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
- Refridgerate for at least 1 hour before serving.
AUTHENTIC MEXICAN RESTAURANT STYLE SALSA
Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa.
Provided by Jon
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 8h5m
Yield 14
Number Of Ingredients 5
Steps:
- Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 19 calories, Carbohydrate 4.3 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 205.1 mg, Sugar 0.1 g
AUTHENTIC MEXICAN STYLE TABLE SALSA
This is an authentic mexican style table salsa. I have spent years perfecting this to achieve the taste of the salsas I had while in Mexico. It's a smooth table salsa which is typical of authentic mexican table salsa. You can make it as mild or hot as you like by adding or reducing the amount of chiltepines or chile pequins. Enjoy!
Provided by Raw Chef
Categories Sauces
Time 30m
Yield 1 quart, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
- Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
- If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.
Tips:
- Use ripe tomatoes: Ripened tomatoes have more flavor than unripe ones.
- Roast the tomatoes: Roasting the tomatoes brings out their sweetness and intensifies their flavor.
- Use fresh garlic and onion: Fresh garlic and onion add more flavor than powdered or dried.
- Add some heat: If you like spicy salsa, add some chopped jalapeño or serrano peppers.
- Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to salsa.
- Don't over-blend: Salsa should have some texture, so don't over-blend it.
- Let the salsa rest: Letting the salsa rest for at least 30 minutes allows the flavors to meld.
Conclusion:
Authentic Mexican salsa is a delicious and versatile condiment that can be used to add flavor to tacos, burritos, enchiladas, and other Mexican dishes. It is also a great addition to chips and guacamole. With just a few simple ingredients and a few minutes of your time, you can make your own authentic Mexican salsa that tastes just like the salsa you get in your favorite Mexican restaurant.
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