Best 2 Mexican Vegetable Salsa Recipes
Indulge in the vibrant flavors of Mexican Vegetable Salsa, a refreshing and versatile condiment that adds a zesty kick to any meal. This delightful salsa is a symphony of fresh, crisp vegetables, each contributing its unique charm. From the juicy sweetness of tomatoes and the crisp crunch of bell peppers to the spicy bite of serrano peppers and the tangy brightness of lime juice, this salsa is a harmonious blend of flavors. Whether you prefer it as a dip for tortilla chips, a topping for tacos and burritos, or a vibrant addition to your favorite Mexican dishes, this salsa is sure to tantalize your taste buds. With three variations provided, including a roasted version, a tomatillo-based version, and a spicy habanero version, you'll find the perfect salsa to suit your preferences. Get ready to embark on a culinary adventure with this delectable Mexican Vegetable Salsa!
Here are our top 2 tried and tested recipes!
MEXICAN VEGETABLE SALSA
Make and share this Mexican Vegetable Salsa recipe from Food.com.
Provided by Bergy
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Mix all the ingredients except lime juice and salt, pour th lime juice over the veggies, salt to taste and serve immediately.
Nutrition Facts : Calories 76.9, Fat 0.7, SaturatedFat 0.1, Sodium 19, Carbohydrate 17.4, Fiber 4.5, Sugar 9.4, Protein 3
MEXICAN HOMEMADE SALSA
In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings (3-1/2 cups).
Number Of Ingredients 7
Steps:
- Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- To make the salsa more flavorful, use ripe, in-season vegetables. - If you don't have fresh cilantro, you can use dried cilantro instead. - Be careful not to over-process the salsa in the food processor. You want it to be chunky, not smooth. - If you like your salsa spicy, add a jalapeño pepper. - Serve the salsa immediately, or store it in the refrigerator for up to 3 days.Conclusion:
This Mexican vegetable salsa is a delicious and healthy way to add flavor to your favorite Mexican dishes. It's also a great way to use up leftover vegetables. With its vibrant colors and refreshing taste, this salsa is sure to be a hit at your next party or potluck. So next time you're looking for a healthy and delicious snack or condiment, give this Mexican vegetable salsa a try. You won't be disappointed!
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