Authentic Mexican Restaurant Style Salsa Recipes

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SALSA RECIPE - AUTHENTIC MEXICAN SALSA ROJA



Salsa Recipe - Authentic Mexican Salsa Roja image

Salsa Recipe - Authentic Mexican Salsa Roja made with fresh ingredients is a perfect appetizer or snack to enjoy this summer.

Provided by Charbel Barker

Categories     Appetizer

Time 15m

Number Of Ingredients 7

3 Tomatoes
1/4 Onion
1/4 bunch of cilantro
1 clove of garlic
1 jalapeno
olive oil
salt to taste

Steps:

  • Blend the tomato, garlic, and jalapeno in a blender.
  • Separately, dice the onions and the cilantro.
  • Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil.
  • Heat over medium high heat until it begins to boil, and then remove from heat.
  • Put the salsa in a bowl, add the cilantro and onion, and stir well.
  • Add salt to taste.

Nutrition Facts : ServingSize 2 tbsp, Calories 2 kcal

AUTHENTIC MEXICAN SALSA



Authentic Mexican Salsa image

This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve

Provided by saddlingup_nicole

Categories     Mexican

Time 15m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 9

11 -15 dried arbol chiles (8-10 dried arbol peppers for Mild, 11-15 medium, 16-20 for Hot)
1 (14 ounce) can DelMonte stewed tomatoes, with juice
1/2 small yellow onion
1 jalapeno
1 bunch cilantro
1 garlic clove
1 teaspoon lemon juice or 1 teaspoon lime juice
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Take the stems off the peppers and throw away the stems.
  • Place the peppers and seeds in the bender. Blend well.
  • Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
  • I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
  • If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
  • Refridgerate for at least 1 hour before serving.

RESTAURANT-STYLE SALSA



Restaurant-Style Salsa image

Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Steps:

  • Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

RESTAURANT STYLE SALSA



Restaurant Style Salsa image

Recipe video above. Just like what you get at your favourite restaurant and those jars sold alongside corn chips at the grocery store.... but it's better, healthier and cheaper! The fresh flavour is so, so good. Make it chunkier or smoother, to your taste.

Provided by Nagi

Categories     Dip

Time 5m

Number Of Ingredients 11

1/4 cup chopped onion ((white, brown or yellow))
1 tbsp jalapeño pepper (, seeds removed, roughly chopped (fresh best, canned ok))
400g / 14 oz canned crushed tomato (, best quality)
4 oz / 120g canned diced green chiles ((Note 1))
1/4 cup (packed) cilantro/coriander (, roughly chopped)
1/2 tbsp+ lime juice
1 clove garlic (, minced)
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 teaspoon ground cumin

Steps:

  • Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
  • Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
  • Taste test with corn chip for salt and lime. Adjust if necessary.
  • Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

FRESH MEXICAN SALSA



Fresh Mexican Salsa image

When I visit my best friend in CA, there is a restaurant we always have to go to and I love their salsa. She got the recipe for me so thought I would share with all.

Provided by The Butter Biatch

Categories     Low Protein

Time 15m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 10

4 medium roma tomatoes
1 garlic clove, peeled
1 serrano chili
3 green onions
4 ounces chopped chilies
1 -3 whole fresh jalapeno
1/4 cup cilantro
1 teaspoon Mexican chili powder
1 tablespoon lime juice
salt and pepper

Steps:

  • Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
  • In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
  • Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
  • Place in fridge for approximately one hour.

Nutrition Facts : Calories 12.8, Fat 0.1, Sodium 5.7, Carbohydrate 2.9, Fiber 0.8, Sugar 1.5, Protein 0.6

AUTHENTIC MEXICAN RESTAURANT STYLE SALSA



Authentic Mexican Restaurant Style Salsa image

Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa.

Provided by Jon

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 8h5m

Yield 14

Number Of Ingredients 5

1 (28 ounce) can crushed tomatoes
10 slices pickled jalapeno peppers with juice, or to taste
10 cilantro leaves
½ teaspoon salt
¼ teaspoon garlic powder

Steps:

  • Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.

Nutrition Facts : Calories 19 calories, Carbohydrate 4.3 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 205.1 mg, Sugar 0.1 g

AUTHENTIC MEXICAN SALSA VERDE



Authentic Mexican Salsa Verde image

This is the most delicious salsa verde recipe ever and it is easy to make.

Provided by Charbel Barker

Categories     Appetizer

Time 15m

Number Of Ingredients 7

5 Tomatillos
1/4 - 1/2 bunch fresh Cilantro (finely chopped)
2 Cloves of Garlic
1/4 Onion
Jalapenos (1-3 depending on how spicy you want it)
Salt (to taste)
Olive Oil

Steps:

  • Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
  • After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
  • Remove from the heat and blend the ingredients with the cilantro and salt in a blender.
  • If you want a thinner consistency, add a small amount of water.

Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Sugar 1 g, ServingSize 1 serving

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