Als Famous Salsa Recipes
TRADITIONAL SALSA
Why buy bottled salsa when you can make a more flavorful variety at home with not a lot of effort? You may want to double the recipe because it's sure to be a hit!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
D'S FAMOUS SALSA
This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.
Provided by Denise Smith
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 282.9 mg, Sugar 2 g
THE BEST SALSA RECIPE
Best Salsa recipe! Restaurant style salsa recipe, just 5 minutes to make,
Provided by Colleen Kennedy
Time 5m
Number Of Ingredients 9
Steps:
- Throw all ingredients in your blender, food processor, Vitamix or Ninja and pulse until all ingredients become smooth. Taste and adjust to your liking.
- It's as simple as that!
- *If you enjoy some heat in your salsa, leave some or all of the seeds and stems in from the jalapenos. If your jalapenos end up not being very spicy, add in a few pinches of cayenne.
- Enjoy the taste of cumin? Add in a couple of pinches (it lends a smoky flavor)
- If you want this salsa sweeter, add more honey. Not sweet, don't add any honey. It is completely flexible and will work just about any way you make it.
- Have a tomatillo on hand, roast it and add it in, that would be delicious!
- I don't enjoy onion in this, however, if you do feel free to add in 2-3 TBS chopped red onion.
Nutrition Facts : ServingSize 10 servings, Calories 34 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 123 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
ALMOST-FAMOUS CORN SALSA
Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
- Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
AL'S FAMOUS SALSA
This is my hubby's salsa. Always in high demand!
Provided by Belinda Castillo
Categories Salsas
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. Place tomatoes and peppers in a saucepan. Add 3 dashes of onion and garlic powders and oil. Add water to cover. Simmer at a slow boil until tomato skin begins to separate. Turn off heat and allow to sit for another 30 min.
- 2. Remove stems from peppers. Place tomatoes and peppers in a blender and season with more onion, garlic and cumin powders. Blend until completely chopped up. Season with salt and pepper to taste.
- 3. Serve warm or cold with chips or food. Store in an air tight container. It will store for at least a week refrigerated.
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TAQUERIA STYLE SALSA RECIPE | RECETA DE SALSA TAQUERA ...
From mexicoinmykitchen.com
4.8/5 (124)Calories 7 per servingCategory Salsas
- Heat a skillet or heavy griddle over medium heat, once it’s hot. Arrange the tomatoes, onion, tomatillos and garlic to roast on the skillet.
- Roast the ingredients until they start showing some blistering and look slightly softened, turning them to make sure they roast evenly. The garlic cooks in a few minutes and you will need to remove it, peel the skin, and set aside. The roasting process will take about 8 minutes. If your tomatoes don’t look to softened, wrap them in aluminum foil for about 10 minutes, this will help them to finish cooking.
- When your tomatoes and onion look softened, it’s time to remove them and set aside or place in your blender or food processor along with the garlic. Now add the Arbol peppers to the hot griddle and slightly roast them, this will be a very fast step since the peppers skins burn easily, which gives them an unpleasant bitter taste, so be sure to turn them and roast the peppers without burning them.
- Once all the ingredients, tomatoes, tomatillos, garlic, onion and arbol peppers are in the blender, process them until you have a fine texture. If your salsa is too thick add a little water. Season with salt and serve in a bowl.
HOMEMADE SALSA AL PASTOR - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (8)Total Time 25 minsCategory Appetizer, CondimentCalories 20 per serving
- Bring a kettle of water to a boil. Place the 4 dried chiles in a large bowl. Pour boiling water over the top. Cover chiles with a small plate, to push the chiles down into the water. Steep for at least 10 minutes.
- Remove the chiles from the hot water. Remove the stems and seeds. Then place the chile peppers in a food processor.
- Add 1/2 cup of the chile water to the food processor. Add all remaining ingredients. (Leave the sugar out, if you are unsure whether you want to add it.)
THE BEST SALSA RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 2Category DipCuisine MexicanTotal Time 10 mins
- Cut the tomatoes into wedges and remove the white part of the core; then cut the wedges in half. Cut the onion into chunks. Peel the garlic. Remove the seeds from the jalapeño peppers.
- Place the onion, garlic, jalapeño peppers and cilantro in the bowl of the food processor. Add the tomatoes, cumin, 2 tablespoons lime juice and 3/4 teaspoon kosher salt. Pulse until a chunky texture forms. Taste, and if you’d like extra heat, add seeds from the jalapeños.
- Strain the mixture to remove excess liquid (the volume will decrease by almost half). Place the salsa in a serving dish and stir in the remaining 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Serve immediately or refrigerate for up to 3 days.
EASY HOMEMADE SALSA RECIPE - FABLUNCH
From blog.fablunch.com
Estimated Reading Time 5 mins
HOMEMADE SALSA RECIPE - THE BEST HOMEMADE SALSA
From eatingonadime.com
5/5 (1)Total Time 10 minsCategory AppetizerCalories 25 per serving
- Place the diced tomatoes in a food processor. I used fire roasted tomatoes for a richer flavor, but you can use regular tomatoes.
BEST SALSA RECIPE (EASY RESTAURANT-STYLE) - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (17)Calories 6 per servingCategory Appetizer
- Add the onion, garlic and jalapeno to the food processor first. These ingredients will be chopped finer if they're on the bottom.
TACOS AL PASTOR WITH TOMATILLO-AVOCADO SALSA - HOST THE TOAST
From hostthetoast.com
Reviews 2Category MainCuisine MexicanEstimated Reading Time 5 mins
- Chop up the tomatillos, onion, jalapenos, and avocado into large chunks. Add all of the ingredients to a blender or food processor and puree until smooth. Add more salt, if neccessary, and place in the refrigerator.
- Boil 2 cups of water in a medium saucepan. Add the dried chiles and reduce to a simmer until the chiles soften and re-hydrate, about 12 minutes.
33 BEST SALSA RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 4 minsPublished 2015-04-22
- The Only Salsa You Need. We have a whole bunch of favorite salsa recipes, but this one is worth considering as your go-to. You'll char the ingredients under the broiler for a roasty flavor, then blitz it in batches for the ideal texture.
- Pico de Gallo Verde. The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
- Salsa de Árbol. Pair this chile-spiked cooked tomato salsa with beet tostadas or these fantastic shrimp and poblano tacos. Get This Recipe.
- Salsa Guille. This super-savory salsa has no tomato, tomatillo, or citrus. Instead, it's made with cooked onion and serrano chiles, plus creamy peanut butter.
- Grilled Serrano Salsa Verde. Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste.
- Valentina's Charred Tomato Salsa. This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
- Green Pico de Gallo. This cooling and crunchy green salsa recipe brings together tomatillos and onion, jalapeños, cilantro, and mint. Get This Recipe.
- Yucatán-Style Habanero Salsa. Be sure to wear gloves when prepping the 25 habañeros that make up this seriously spicy salsa. Get This Recipe.
- 3-Ingredient Grilled and Fresh Tomato Salsa. Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo. Get This Recipe.
- Toasted Chile de Árbol and Tomatillo Salsa. This salsa from Itanoní in Oaxaca starts with toasted chiles. Be sure to carefully remove the seeds and ribs before you start!
THE 10 GREATEST SALSA SONGS - LIVEABOUT
From liveabout.com
Estimated Reading Time 7 mins
- "El Raton" by Joe Cuba Sextet & Cheo Feliciano. An iconic song in Salsa music and one of the top hits from Joe Cuba, "El Raton" offers a soft piano introduction that brings an air of mystery into a melody that soon after becomes an authentic ecstasy of sounds.
- "Conciencia" by Gilberto Santa Rosa. Even though modern Salsa tends to be quite different from the older classic works, there are artists who still preserve the rhythm's original flavor, one of which is Gilberto Santa Rosa.
- "P'a Bravo Yo" by Justo Betancourt. If there is a song that achieved everything salsa is all about, that song is "P'a Bravo Yo." With the marvelous voice of the Cuban singer Justo Betancourt, "P'a Bravo Yo" is an explosion from beginning to end.
- "Yambeque" by La Sonora Ponceña. An institution in salsa music, La Sonora Ponceña has been shaping the sounds of the genre since the 1950s, and "Yambeque" is one of the top salsa songs this Puerto Rican band has ever produced.
- "Sonido Bestial" by Richie Ray and Bobby Cruz. This track from the legendary salsa duo Richie Ray and Bobby Cruz is one of the most innovative pieces ever recorded in the history of the genre — with this song, Ray and Cruz consolidated one of the most exhilarating sounds in salsa music.
- "Llorarás" by Oscar D'Leon. The "Lion of Salsa" Oscar D'Leon is Venezuela's best salsa singer and one of the greatest voices of this rhythm, and his brief yet powerful "Llorarás" serves as a testament to his prowess in the genre.
- "Pedro Navaja" by Ruben Blades. This single was released with the legendary album "Siembra," a musical production recorded by Willie Colon and Ruben Blades, which ended up moving to history as one of the essential albums in Latin music.
- "Las Caras Lindas" by Ismael Rivera. Better known as "El Sonero Mayor," Ismael Rivera is considered one of the most creative singers in salsa music. His particular voice and his honest, simple way of singing allowed Rivera to create a brand around himself.
- "Mi Gente" by Hector Lavoe. To many, Hector Lavoe is considered the most important salsa singer in history. His unique nasal voice and the raw emotion he incorporated into his songs made of him one of the greatest personalities in the genre.
- "El Menu" by El Gran Combo de Puerto Rico. There is a reason why El Gran Combo is known as "The University of Salsa." Decades of great music have transformed this Puerto Rican band into one of the most beloved names in salsa.
21 OF OUR ALL-TIME FAVORITE SALSA RECIPES | FOODAL
From foodal.com
Reviews 7Published 2016-08-24Estimated Reading Time 6 mins
- Pico de Gallo. This one is a tomato-based dip that’s super simple to make, and it can be thrown together in just a few minutes. With fresh onion, jalapeno, and cilantro, it’s big on flavor, too.
- Chipotle. No, we’re not talking about a restaurant copycat recipe – we mean the spicy, smoky pepper! Chipotles in adobo are actually often jalapenos, but they’re smoked and dried.
- Tomato Avocado. Sure, you could opt to put out a dish of guacamole alongside your tomato salsa. But Heidi Larsen’s recipe takes the best of both dips and combines them to make something super tasty.
- Radish Tomato. This one’s got a bit of crunch, a bit of heat, and lots of fresh veggies. Finely sliced radishes are a classic garnish at many Mexican restaurants, and the flavor and texture pairs well with fresh tomatoes in this dip.
- Salsa Verde. This classic green sauce is a favorite on tortilla chips. Try pouring it over scrambled eggs or oven-baked enchiladas for a delicious brunch or dinner dish.
- Apple Celery. Another example of categorical overlap, this is the Waldorf Salad of salsas. A combination of vegetables and fruit (with more of these to come, later in the list), celery is the star ingredient.
- Asparagus. Grilled asparagus is delicious on its own, alongside a grilled steak, or atop a salad. But have you ever tried using it as an ingredient in another dish?
- Elote. Jerrelle Guy’s elote salsa pairs oh-so-well with her delicious vegetarian beet burgers. But we love this one for chip dipping as well (or eating straight out of the bowl).
- Peach & Corn. Paired with a dollop of cooling sour cream or Greek yogurt, this salsa is the perfect accompaniment to spicy pork tacos. Made with fresh peaches or nectarines and sweet corn, it’s sweet and savory, showcasing summertime stone fruit and other types of produce.
- Blueberry & Watermelon. Bordering on fruit salad, this one is super flavorful, and packed with nutrients. Made with hydrating seasonal watermelon, fresh mint, and antioxidant-rich blueberries, and a dash of local honey, you’ll love this tangy, juicy, and colorful option.
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