Best 5 Mexican White Salsa Recipes
Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Mexican White Salsa, a versatile condiment that adds a zesty kick to your favorite dishes. This creamy and tangy salsa is crafted with fresh tomatillos, roasted poblano peppers, and a blend of aromatic spices, delivering a perfect balance of heat and acidity. Elevate your taco night with our flavorful Tomatillo Salsa Verde, bursting with the freshness of tomatillos and cilantro. Enjoy the smoky and spicy Chipotle Salsa Roja, made with roasted chipotle peppers and a touch of sweetness from tomatoes. For a creamy and indulgent option, try our velvety Avocado Salsa, packed with ripe avocados, tangy tomatillos, and a hint of heat. And for a classic with a twist, our Salsa Roja combines the traditional flavors of tomatoes, onions, and cilantro with a touch of chipotle peppers for a smoky undertone.
Let's cook with our recipes!
MEXICAN WHITE SALSA
This recipe makes about two pint-sized mason jars. Now some of the ingredients might make you raise your eyebrow but trust me after you mix all this stuff together and let it sit overnight it is knock your socks off awesome! You do have to let this sit in the fridge at least 24 hours, that is how long it takes for the magic to...
Provided by theresa gail
Categories Salsas
Time 30m
Number Of Ingredients 14
Steps:
- 1. Place garlic and olives into food processor and blend till chopped. Add in rest of the ingredients into food processor and blend till all combined.
- 2. Place sauce in mason jars or something similar and refrigerate at least 24 hrs
- 3. After the 24 hours is up serve on anything!! Chips, tacos, fries, rice, anything tastes good with this sauce. Refrigerate leftovers
AUTHENTIC MEXICAN SALSA ROJA
Steps:
- Heat a large cast iron skillet or a heavy-bottomed skillet over high heat. Add the tomatoes and the chiles to the pan and char on all sides, rotating the vegetables occasionally until blackened. This can take about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes. The tomato skins should begin to pull away from the flesh and the chiles will look blistered.
- Transfer the chiles to a cutting board and allow them to cool. Place the tomatoes, including any charred skin that has completely fallen off, in the bowl of a food processor or blender. Pulse a couple of times for about 10 seconds or until the tomatoes are blended but with a few small chunks for texture.
- Transfer the blended tomatoes to a bowl. Cut the charred chiles in half lengthwise and remove the stems and seeds. You can remove the ribs if you don't like the salsa too spicy. Chop the chiles into small dice.
- Mix the chiles, onions and cilantro with the tomatoes until combined. Stir in the lime juice and salt. Taste and season with additional lime juice and salt, if needed. Cover and refrigerate until cooled. Serve with chips.
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
WHITE SALSA
This is the white salsa served in so many Mexican restaurants. I usually have to adjust seasonings just a little.
Provided by Caz320
Categories Sauces
Time 10m
Yield 1 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Chill as least 3 hours.
Nutrition Facts : Calories 745.5, Fat 57.9, SaturatedFat 13.1, Cholesterol 96.1, Sodium 2189.9, Carbohydrate 48.3, Fiber 1.8, Sugar 26.9, Protein 7.3
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.
MEXICAN WHITE SAUCE
This is the white sauce that you find in Mexican restaurants. Serve with tortilla chips.
Provided by JENJONESY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 3.4 g, Cholesterol 7.3 mg, Fat 5.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 218.6 mg, Sugar 3.1 g
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- Roast the tomatoes and garlic before making the salsa for a deeper flavor.
- Use a variety of chili peppers to achieve the desired level of heat.
- Add fresh cilantro and lime juice to the salsa just before serving for a bright, refreshing flavor.
- Serve the salsa with tortilla chips, tacos, burritos, or enchiladas.
Conclusion:
This Mexican White Salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild, medium, or hot, this salsa is sure to please. So next time you are looking for a quick and easy way to add some flavor to your meal, give this Mexican White Salsa a try.
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