3 Ingredient Mexican Restaurant Salsa Recipes

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3 INGREDIENT FABULOUS SALSA... DELICIOUS, FRESH AND SO EASY!



3 Ingredient Fabulous Salsa... Delicious, Fresh and so Easy! image

Born and raised in Texas, I am a snob when it comes to Mexican food. I have tried so many recipes for the perfect salsa and always come back to this one. It's absolutely delicious, fresh, amazingly healthy...AND ONLY 3 INGREDIENTS. Trust me, simple is the way to go with fresh salsa.

Provided by laurelelise94

Categories     Mexican

Time 45m

Yield 6 serving(s)

Number Of Ingredients 3

4 large tomatoes
1 head garlic
2 jalapenos

Steps:

  • Core the tomatoes.
  • Dig the cloves from the head of garlic.
  • Chop the stem off the jalapeños.
  • Throw the cored tomatoes, the cloves of garlic, and the stemless jalapeños into a pot of water. Bring it to a boil, and turn down to medium/high heat.
  • Turn burner off when tomatoes start to peel, usually in 30-40 minutes on the stove.
  • Drain tomatoes, garlic, and jalapeño and let cool.
  • Throw ingredients into a blender or food processor and pulsate until desired consistency.
  • Add salt if desired.

Nutrition Facts : Calories 38.1, Fat 0.3, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 8.3, Fiber 1.8, Sugar 3.5, Protein 1.8

3-INGREDIENT GRILLED AND FRESH TOMATO SALSA



3-Ingredient Grilled and Fresh Tomato Salsa image

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Summer     Grill     Dip     Salsa     Tomato     Onion     Jalapeño     Quick & Easy     Appetizer     Condiment     Sauce Secrets

Yield Makes about 3 cups

Number Of Ingredients 5

4 medium tomatoes (about 3 ounces), divided
Olive oil (for brushing)
1 large white onion, cut into 1/4" rounds
1 jalapeño, seeded if desired, finely chopped
1 1/2 teaspoons kosher salt

Steps:

  • Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
  • Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
  • Do Ahead
  • Salsa can be made 1 day ahead. Transfer to an airtight container and chill.

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