Toes Best Salsa Recipes
THE BEST HOMEMADE SALSA YOU'LL EVER EAT
This recipe for homemade Mexican-style salsa is hands down the best salsa you'll ever eat. Tomatoes and peppers are perfectly charred on the stovetop before they're blended with the other ingredients. So good and simple!
Provided by Amy Rains
Categories Appetizer
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TOE'S BEST SALSA
This is the best homemade salsa recipe I've ever made. If you love restaurant-style salsa, look no further!
Provided by toenacious
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the onion in a bowl, and set aside. In a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. Blend well. Place the cilantro into the blender, and pulse several times to chop the cilantro. Do not over blend. Pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.9 g, Sodium 349.1 mg, Sugar 2.5 g
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- In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt.
- Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
- Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.
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