Best 4 Ricks Salsa Recipes
**Salsa, a vibrant and flavorful condiment, holds a special place in Mexican cuisine. Its versatility extends far beyond tacos and burritos, making it a beloved accompaniment to grilled meats, fish, and even as a zesty dip for chips. In this article, we present a collection of tantalizing salsa recipes, each offering unique flavor profiles to tantalize your taste buds.**
**From the classic Pico de Gallo, with its refreshing blend of chopped tomatoes, onions, cilantro, and lime juice, to the smoky and spicy Roasted Tomato Salsa, bursting with roasted tomatoes and chipotle peppers, these recipes showcase the diverse possibilities of this beloved condiment.**
**For those who prefer a creamy and cooling salsa, the Avocado Salsa is a delightful choice, combining ripe avocados with cilantro, jalapeños, and a touch of lime. The Salsa Verde, with its vibrant green hue, offers a herbaceous and tangy flavor, made with tomatillos, cilantro, and serrano peppers.**
**For a zesty and flavorful salsa, the Pineapple Salsa adds a tropical twist with its blend of pineapple, tomatoes, jalapeños, and cilantro. The Mango Salsa, with its vibrant orange hue, brings a sweet and tangy flavor combination with mangoes, tomatoes, onions, and a touch of lime.**
**We also present a unique recipe for Corn and Black Bean Salsa, combining the sweetness of corn, the heartiness of black beans, and the spicy kick of jalapeños. The Salsa Fresca, with its rustic charm, is a delightful combination of chopped tomatoes, onions, cilantro, and lime juice, offering a refreshing and authentic taste.**
**For those who love their salsa with a smoky flavor, the Chipotle Salsa is a must-try, combining roasted tomatoes, chipotle peppers, and a blend of spices. The Salsa Roja, with its rich red color, is a classic Mexican salsa made with tomatoes, onions, garlic, and a blend of chili peppers.**
**Finally, the Salsa Ranchera, with its distinct flavor, is made with tomatoes, onions, garlic, and a blend of chili peppers, simmered for a rich and robust taste. With this diverse collection of salsa recipes, you're sure to find the perfect accompaniment for your next meal.**
CHARRED SALSA ROJA
Steps:
- Heat a large cast-iron skillet over high heat. Add the tomatoes, garlic, chiles and onion and cook, turning occasionally, until charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and 8 to 10 minutes for the tomatoes. Transfer to a plate to cool. When cool enough to handle, peel the garlic.
- Add the tomatoes, garlic, chiles, onion, cilantro, lime juice and 1 tablespoon salt to a blender and puree on low speed, stopping to scrape the sides and bottom to ensure an even texture, until the salsa is almost smooth but some small pieces remain. Season with salt and more lime juice if needed.
RICK'S SALSA
My neighbor Edwardo owned a Mexican restaurant nearby and had the best fresh salsa. He told me what his ingredients were and surprisingly the garlic was garlic powder. My oldest son's friend Kevin would be really surprised to find I use vinegar in my salsa. He swears he doesn't care for vinegar, but he loves my salsa.
Provided by rickscott
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix onion, jalapeno, lime juice, red wine vinegar, cilantro, salt and.
- garlic powder into small mixing bowl.
- Puree 1/3 of tomatoes in a blender.
- Coarsely chop remainder of tomato in the blender.
- Pour the tomato into mixing bowl. Mix well.
- Refrigerate. Serve after one hour.
Nutrition Facts : Calories 13.8, Fat 0.1, Sodium 99.9, Carbohydrate 3, Fiber 0.9, Sugar 1.8, Protein 0.6
SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)
Next time I make this I won't put in as much water. Too me the texture was a little runnier than I like. Flavor was excellent. Recipe courtesy of Food Network and Rick Bayless. Luckily, I tripled this recipe (posted as written).
Provided by AmyZoe
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
- Process to a coarse puree, then scrape into a serving dish.
- Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.
Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6
RICK'S ESSENTIAL ROASTED TOMATILLO-CHIPOTLE SALSA
Rick Bayless's salsa is especially delicious served with tamales. He uses a molcajete -- a three-legged basalt mortar -- to grind the spices, tomatoes, and tomatillos together. A blender can also be used.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip, and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water, and discard. If using canned chiles, simply remove them from the adobo sauce in which they are packed.
- On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.
- Preheat the broiler. Place the tomatillos on a baking sheet, and place in broiler about 4 inches from heat. When, after about 5 minutes, the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.
- Scrape the tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the rehydrated or canned chiles and garlic. Combine until everything is thick and relatively smooth. For a chunkier alternative, scrape the tomatillos and juices into a molcajete, food processor, or blender, and add the garlic. Combine until everything is coarsely pureed. Chop the chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften its tangy edge.
Tips:
- Choose ripe, flavorful tomatoes. The quality of your tomatoes will make a big difference in the final product, so it's worth it to splurge on the best ones you can find.
- Use fresh ingredients whenever possible. The fresher your ingredients, the better your salsa will taste. If you can, use tomatoes, onions, and cilantro that you've grown yourself or purchased from a local farmer's market.
- Don't overcook the tomatoes. Overcooked tomatoes will lose their flavor and texture, so be careful not to simmer them for too long. 5-10 minutes is usually enough.
- Use a variety of peppers. Different peppers will give your salsa different flavors and heat levels. For a mild salsa, use green bell peppers. For a medium salsa, use poblano peppers. For a hot salsa, use jalapeño peppers or serrano peppers.
- Taste your salsa as you go. This is the best way to adjust the flavors to your liking. If you want it spicier, add more peppers. If you want it tangier, add more lime juice. If you want it sweeter, add more honey.
Conclusion:
This recipe is a great starting point for making your own salsa, but feel free to experiment with different ingredients and flavors to create a salsa that's perfect for you. Once you've mastered the basics, you can start getting creative with your salsa. Try adding different fruits, vegetables, and herbs to create unique and flavorful salsas that your friends and family will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
