Tommys Cinco De Mayo Salsa Recipes

CINCO DE MAYO SALSA CRUDA

Cinco de Mayo Salsa Cruda image

One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.

Provided by Chef John

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

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ pounds cherry or grape tomatoes, diced
½ cup finely diced onion
1 jalapeno chile peppers, seeded and minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
¼ teaspoon dried oregano
1 pinch cayenne pepper, or more to taste
1 teaspoon salt, or to taste
1 pinch white sugar
2 tablespoons minced fresh mint leaves
½ bunch fresh cilantro, chopped
salt to taste

Steps:

Drain tomatoes in a strainer for 15 minutes.
Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.6 g, Fat 0.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 594.5 mg, Sugar 6 g

TOMMY'S CINCO DE MAYO SALSA

Tommy's Cinco De Mayo Salsa image

A salsa with a lively flavor, easy to make. I have tried producing many varieties of salsa, but with a few hints from and elderly Mexican Women this one came out great. My neighbor walked in and stated, "Your house smells delicious". Do not let the list of ingredients sway your decision to try this recipe. Chopping is therapeutic and the results are amazing. Freezes well.

Provided by Tommys

Categories Onions

Time 2h45m

Yield 24

Number Of Ingredients 14

Ingredients

10 medium whole tomatoes
10 tomatillos
1 large white onion
10 large jalapeno peppers
8 large hot green chili peppers
6 medium pasilla hot peppers
32 ounces tomato sauce
4 large fresh garlic cloves
1/2 cup dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon new mexico chile powder
1 tablespoon onion powder
1 tablespoon sea salt
2 tablespoons kosher salt

Steps:

Chop Tomatoes, Onion and place in a large kettle.
Clean and deseed Jalapeno and chili Peppers,.
Chop Pasilla Hot Peppers including seeds and dump in kettle.
Add Tomato Sauce, finely chopped garlic and remainder of ingredients into kettle.
Fold and stir all together and bring to a slow boil on medium heat until onions and peppers are tender (Stir frequently).
Puree with a immersion blender until an applesauce consistency.
Lower heat to a slow simmer, stir frequently for 1 ½ hours.
Let cool, serve with your choice chips. Use as a topping for many different Mexican dishes.

Nutrition Facts : Calories 57.3, Fat 0.5, SaturatedFat 0.1, Sodium 1094.7, Carbohydrate 13.3, Fiber 2.1, Sugar 9.4, Protein 1.6

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