Best 2 Sams Slammin Salsa Recipes
**Salsa**, a vibrant and flavorful condiment, adds a zesty kick to various dishes. Originating in Mexico, it's a staple in Mexican cuisine and has gained immense popularity worldwide. This versatile sauce comes in a myriad of variations, each boasting unique ingredients and flavors.
In this article, we present a collection of salsa recipes that cater to diverse tastes and preferences. From the classic Pico de Gallo, a refreshing blend of tomatoes, onions, cilantro, and lime juice, to the smoky and spicy Salsa Roja, made with roasted tomatoes and chipotle peppers, these recipes offer an explosion of flavors.
For those who prefer a creamy and tangy salsa, the Salsa Verde, made with tomatillos, green chiles, and cilantro, is a delightful choice. The Salsa Cruda, a raw salsa, showcases the freshness of tomatoes, onions, and jalapeños, while the Salsa Ranchera, cooked with tomatoes, onions, and peppers, offers a rich and complex flavor profile.
If you're looking for a salsa with a tropical twist, the Pineapple Salsa, made with fresh pineapple, tomatoes, and cilantro, is a must-try. For a smoky and flavorful variation, the Salsa de Chile de Arbol, made with dried chile de arbol peppers, is sure to tantalize your taste buds.
Whether you're hosting a party, enjoying a taco night, or simply looking for a flavorful addition to your meals, these salsa recipes will elevate your culinary creations to new heights. So, grab your ingredients and get ready to embark on a salsa-making adventure!
SALMON WITH SALSA FRESCA
There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime. I love salsa with fish, and since it is wild salmon season, the marriage seems opportune. Halibut and swordfish, whether grilled, broiled, roasted, or even steamed, are equally fine. Though the salsa is quick to prepare, it's best if allowed to sit for 15 to 30 minutes before serving. The tomatoes' juices will run, and the flavors will mingle. No more than an hour, though.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
- Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
- Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
- If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 2 grams, TransFat 0 grams
SAM'S SLAMMIN SALSA
Chunky salsa with maximum flavor. I experimented with several traditional salsa recipes and this is my result. It is very enjoyable and can be adjusted easily to preferred level of heat.
Provided by 971918
Categories Low Protein
Time 1h
Yield 1 medium container, 8 serving(s)
Number Of Ingredients 7
Steps:
- Get a container to put the salsa inches.
- Dice the tomatoes as fine as possible. I do this by hand with a large knife for maximum control.
- Dump the tomatoes into the container.
- Dice peppers and onions to desired size, I prefer them as small as possible while still remaining visible in the salsa. CAUTION: Be very careful cutting the jalapeno's and especially Habaneros. Use a plastic glove if you can as exposing the pepper juice to the skin will make your hands burn for days. Dump Into container.
- Dice the cilantro leaves. This is tricky because the cilantro is not exactly conducive to chopping. You can also try tearing the leaves with your hands. Dump into container.
- Add salt. One to two teaspoons usually does it. Just adjust to taste.
- Add lime. Same with salt one to two tablespoons usually does it.
- Use a spoon to mix all the ingredients together in the salsa.
- Refrigerate.
Nutrition Facts : Calories 17.5, Fat 0.2, Sodium 3.8, Carbohydrate 3.9, Fiber 1.1, Sugar 2.3, Protein 0.8
Tips
- Choose ripe, juicy tomatoes for the best flavor.
- Use a variety of colors of tomatoes to create a more visually appealing salsa.
- Add some heat to your salsa with chopped jalapeños or serrano peppers.
- For a milder salsa, remove the seeds from the peppers before chopping.
- Add some sweetness to your salsa with chopped mango or pineapple.
- Add some crunch to your salsa with chopped cucumber or jicama.
- For a creamier salsa, add some sour cream or Greek yogurt.
- Add some herbs to your salsa for extra flavor, such as cilantro, basil, or oregano.
- Season your salsa to taste with salt and pepper.
- Chill your salsa for at least 30 minutes before serving to allow the flavors to meld.
- Serve your salsa with tortilla chips, tacos, burritos, or nachos.
Conclusion
Making salsa at home is easy and rewarding. With a few simple ingredients, you can create a delicious and versatile condiment that's perfect for any occasion. So next time you're looking for a tasty snack or a flavorful addition to your favorite Mexican dishes, give homemade salsa a try. You won't be disappointed!
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