Texas Style Salsa Recipes

TEXAS STYLE SALSA

Steps:

• Chop jalapeno and onion in food processor until chopped but not pureed.
• Add diced tomatoes, garlic salt, black pepper, cumin, and chili powder and blend for a few seconds more.
• I like a lot of garlic so you might want to add more for your taste.
• Serve with tortilla chips or on baked potatoes for a low fat alternative to butter.

SIMPLE TEXAS SALSA

Steps:

• Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.

TEXAS HOMEMADE SALSA

Steps:

• 1. To remove the skin easily, make a small slit in the tomato, maybe an inch or so. Drop them in boiling water for 1-2 minutes or until you see skin draw apart where the slit was made. Remove tomatoes from water and place in ice water to stop the cooking process.
• 2. In a food processor, add all the other ingredients except tomatoes and pulse until you get them the consistency that you want them. I did not want large chunks so I let the processor run until they were pureed.
• 3. Add tomatoes to the mixture and pulse until all is combined. I think a little chunkier with the tomatoes is better but it is all a matter of choice. Add salt and lime juice to your liking. Chill and serve with chips!

TANGY TEXAS SALSA

Steps:

• In a large bowl, combine first nine ingredients., Cut a thin slice off top and bottom of grapefruit and orange; stand upright on a cutting board. With a knife, cut off peel and outer membrane of fruit. Cut along the membrane of each segment to remove fruit; add to pepper mixture., Stir gently to combine. Refrigerate, covered, at least 2 hours.

NO JOKE TEXAS SALSA!

Steps:

• Boil romas until the skins start to pop, or are easily removed.
• Chop onion, jalapeños, set aside.
• Roast poblano on grill or burner ( for a hint of smokiness).
• In a large blender add canned tomatoes first then all other ingredients.
• Pulse blend to desired consistency.

D'S FAMOUS SALSA

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.

FRESH TEXAS SALSA

Steps:

• Use a food chopper to chop everything up fine.
• Serve immediately or keep for a day in the refrigerator.

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

SOUTH TEXAS SALSA

Steps:

• 1. Add tomatoes and serranos to pot of water and bring to a boil. Let it boil for one minute and then take off of heat. Leave ingredients in water for about 5 min's. Remove items from water very carefully they will be hot. Remove stem button and skin from tomatoes. Place in blender. Remove stems from peppers and cut in half. At this time you will either want to remove the seeds for a milder sauce or leave the seeds in for a hotter sauce. I leave the seeds in!! Add peppers to blender.
• 2. Take your half of a white onion and quarter it. Add to blender. (You can use a yellow onion if you prefer) At this point you will find you might want to adjust the amount of onion to less or more. The onion can overpower the salsa so a med onion with the ends cut off I have found to be just enough.
• 3. Wash and add a small handful of cilantro, 1/2 a small garlic clove, stewed tomatoes(un-drained) and teaspoon of salt. (Garlic is another ingredient you can adjust to your taste. Also using a couple dashes of powdered garlic will work just fine.) Cover and run blender on "chop" until ingredients are chopped up completely. At this time you will want to taste before pouring it out of the blender to see if you need a touch of salt or some other ingredient. I have used this recipe for so long it is pretty much set but everyone's tastes can differ. I hope you enjoy this salsa. It is a great appetizer with tortilla chips or add it to ANY food you like especially breakfast eggs!!! It will keep for about 2 to 2 1/2 weeks in your refrigerator. Enjoy!!!