Best 4 Salsa Rio Grande Recipes
Salsa Rio Grande is a vibrant and flavorful salsa that captures the essence of Mexican cuisine. This zesty salsa is made with a combination of fresh tomatoes, onions, cilantro, and jalapeños, adding a perfect balance of sweet, tangy, and spicy flavors. The addition of lime juice and a touch of honey brings a refreshing and slightly sweet dimension to the salsa.
This recipe also offers delightful variations to cater to different taste preferences. If you prefer a milder salsa, you can reduce the number of jalapeños or omit them altogether. For those who enjoy a smoky flavor, roasting the tomatoes and onions before blending adds a delightful depth of flavor. Additionally, you can experiment with different types of chilies, such as serrano or habanero, to create a spicier variation. Salsa Rio Grande is a versatile condiment that complements a variety of dishes. Serve it alongside tacos, burritos, quesadillas, or nachos for a traditional Mexican feast. It also pairs well with grilled meats, fish, or roasted vegetables, adding a burst of flavor to any meal. Whether you enjoy it as a dip, a topping, or a marinade, Salsa Rio Grande is sure to tantalize your taste buds and make your culinary creations shine. So, gather your ingredients and get ready to embark on a flavor-filled journey with Salsa Rio Grande!
RIO GRANDE RUB STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Let steaks rest from refrigerator for a few minutes to take the chill off.
- Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
- Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
- Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
- Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
- Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.
- Yield: 4 + servings
- Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.
- Yield: 4 servings
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
TEX-MEX SALSA
I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes.
Provided by JenJenMarie
Categories Mexican
Time 10m
Yield 4-6 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
- Pulse until thoroughly chopped.
- Add canned tomatoes and salt.
- Pulse until throughly combined.
- Store in refrigerator until ready to use.
SALSA RIO GRANDE
Steps:
- In a medium bowl, combine the onion, garlic, jalapeños, tomatoes, cumin, cilantro, lime juice, salt, pepper, and hot sauce.
- The salsa can be stored in an airtight container in the refrigerator for up to two weeks.
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your salsa will be.
- Roast the tomatoes: Roasting the tomatoes intensifies their flavor and gives the salsa a smoky depth of flavor.
- Use a variety of chiles: This will give your salsa a complex and balanced heat level.
- Don't over-process the salsa: You want the salsa to have some texture, so don't puree it completely.
- Season to taste: Add salt, pepper, and lime juice to taste until the salsa is perfectly balanced.
Conclusion:
Salsa Rio Grande is a delicious and versatile salsa that can be used as a dip, condiment, or marinade. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and easy-to-make salsa, give Salsa Rio Grande a try!
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