Bonnies Mexican Salsa Recipes

THE BEST HOMEMADE SALSA YOU'LL EVER EAT

Steps:

• Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
• Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
• Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
• Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
• Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.

BONNIE'S MEXICAN SALSA

Steps:

• This recipe will make around two cups of fresh salsa. I make it in the container I am storing it in. Cleanup is easier.
• Put all the ingredients in the container in the order given. Mix gently. Taste to see if it has enough salt. I serve it with restaurant chips or Doritos. Everyone seems to love it. So I make a lot when I make it.
• We think it is good to eat made fresh, or if you let it chill in the fridge and marry the flavors, it is even better. Enjoy!

BONNIE'S MEDITERRANEAN SALSA

Steps:

• Mix all ingredients together.
• Refrigerate for at least 2 hrs., to let flavors meld together.

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

BONNIE'S FRESH SPANISH SALSA

Steps:

• 1. Use all fresh ingredients for the best results. In a medium mixing bowl, add the fresh diced tomatoes and diced onion and minced garlic. We like our salsa with a little juice. This will depend on how juicy your tomatoes are. If you want it drier, remove the excess and set aside in case you decide you want it wetter.
• 2. Add the rest of the ingredients, fine diced jalapeno and Anaheim peppers that have been seeded and the white membrane removed. Add 3 tablespoons of Marsala wine, 1/4 cup chopped cilantro or more to taste, juice of one lime and the pulp, Kosher salt and pepper to taste. Mix well and chill for at least 3 hours before serving.
• 3. Serve with your favorite chips or Latin food. This salsa is great on nachos or with eggs, too. Here is how it looks! Enjoy!