What are the ingredients for salsa?!
You don't have to withstand burning temperatures in your mouth to enjoy salsas. To make the salsas milder do not include the seeds of the pepper or only use half the amount recommended. Experiment until you find the level of heat that is good for you. If a salsa does end up being too hot, dice or puree more tomato and add to it. This will cut the heat.
Chipotles Salsa
Ingredients:
4 chipotle peppers
1/2 cup water
2 teaspoons vinegar-such as cider or white
1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares
3 cloves garlic, minced
3/4 teaspoon salt
1/3 cup freshly squeezed lime juice
1/2 cup cilantro leaves, coarsely chopped
Place the chipotles in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar. Cover and simmer to soften the chiles-5 minutes in the microwave or about 30 minutes on top of the range. When done, uncover and allow to cool. In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro.
Finely mince the chiles, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency. Add the cilantro.
Salsa Mexicana
Ingredients:
1 1/2 white onion, finely chopped
4 tomatoes, peeled, seeded and finely chopped
2 to 4 chiles serranos, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
salt to taste
juice of 1 lime
2 tablespoons olive oil
Combine onion, tomatoes, chiles, and cilantro in a bowl. Season with lime juice, salt and olive oil. Stir and allow to marinate for at least 1 hour before serving. This may be made the day ahead and refrigerated.
Pico De Gallo
Ingredients:
3 medium tomatoes (firm to the touch)
1 green onion with the stalk
3 jalapenos or serrano peppers to taste
1/2 cilantro bunch (about half cup or more chopped)
1 medium sweet yellow onion
1 pinch of salt
Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped.Once you've done this, you should toss all the ingredients together evenly. Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.
Pineapple Salsa
Ingredients:
1 small.can pineapple rings, drained
1 tablespoon red bell pepper, diced
3 green onions, sliced fine lengthwise
1/4 tsp. ground ginger
4 tablespoons fresh lemon juice
1 tablespoon fresh mint leaves, chopped
Cut pineapple rings into 1/4 inch pieces. Mix with all other ingredients. Chill very well. This is great with pork, or as a dip for tortilla chips. Makes 1 1/2 cups.
New Mexican Salsa
Ingredients:
4-6 long green chiles
2 Jalapeno chiles, chopped
4 tomatoes, chopped
1 medium red onion, chopped
1 clove garlic, minced
2 tablespoon cilantro, minced
2 tablespoon vegetable oil
2 tablespoon fresh lime juice
1 tsp. ground cumin
1/4 tsp. ground cloves
Roast, peel, seed and chop chiles, or substitute 1 can chopped green chiles. Mix all ingredients. Let stand 1 hr. before using.
Citrus Salsa
Ingredients:
3 large oranges
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
1 tsp. minced, seeded jalapeno pepper
Remove peel and white pith from oranges. Remove seeds if they are not seedless. You can use any type of oranges you wish. I often buy a selection on the bargain rack in our product section of different types! With a sharp knife, over medium bowl, cut the orange sections from membranes, allowing fruit and juices to fall into bowl. Add remaining ingredients; toss to combine. Serve with tortilla, bagel or pita chips.
Answers: I love salsas! I remember the first time I made my own and was amazed at the fresh, crisp taste that exploded in my mouth. There is no comparison between bottled salsa and homemade. Their uses are endless! Serve them with homemade tortilla or pita chips, quesadillas, grilled meats or seafood. I find that they are delicious immediately after mixing the ingredients at room temperature. Most homemade salsas will last at least a week if covered and stored in the refrigerator, but I do find their fresh taste is best the first 2 days or so.
You don't have to withstand burning temperatures in your mouth to enjoy salsas. To make the salsas milder do not include the seeds of the pepper or only use half the amount recommended. Experiment until you find the level of heat that is good for you. If a salsa does end up being too hot, dice or puree more tomato and add to it. This will cut the heat.
Chipotles Salsa
Ingredients:
4 chipotle peppers
1/2 cup water
2 teaspoons vinegar-such as cider or white
1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares
3 cloves garlic, minced
3/4 teaspoon salt
1/3 cup freshly squeezed lime juice
1/2 cup cilantro leaves, coarsely chopped
Place the chipotles in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar. Cover and simmer to soften the chiles-5 minutes in the microwave or about 30 minutes on top of the range. When done, uncover and allow to cool. In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro.
Finely mince the chiles, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency. Add the cilantro.
Salsa Mexicana
Ingredients:
1 1/2 white onion, finely chopped
4 tomatoes, peeled, seeded and finely chopped
2 to 4 chiles serranos, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
salt to taste
juice of 1 lime
2 tablespoons olive oil
Combine onion, tomatoes, chiles, and cilantro in a bowl. Season with lime juice, salt and olive oil. Stir and allow to marinate for at least 1 hour before serving. This may be made the day ahead and refrigerated.
Pico De Gallo
Ingredients:
3 medium tomatoes (firm to the touch)
1 green onion with the stalk
3 jalapenos or serrano peppers to taste
1/2 cilantro bunch (about half cup or more chopped)
1 medium sweet yellow onion
1 pinch of salt
Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped.Once you've done this, you should toss all the ingredients together evenly. Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.
Pineapple Salsa
Ingredients:
1 small.can pineapple rings, drained
1 tablespoon red bell pepper, diced
3 green onions, sliced fine lengthwise
1/4 tsp. ground ginger
4 tablespoons fresh lemon juice
1 tablespoon fresh mint leaves, chopped
Cut pineapple rings into 1/4 inch pieces. Mix with all other ingredients. Chill very well. This is great with pork, or as a dip for tortilla chips. Makes 1 1/2 cups.
New Mexican Salsa
Ingredients:
4-6 long green chiles
2 Jalapeno chiles, chopped
4 tomatoes, chopped
1 medium red onion, chopped
1 clove garlic, minced
2 tablespoon cilantro, minced
2 tablespoon vegetable oil
2 tablespoon fresh lime juice
1 tsp. ground cumin
1/4 tsp. ground cloves
Roast, peel, seed and chop chiles, or substitute 1 can chopped green chiles. Mix all ingredients. Let stand 1 hr. before using.
Citrus Salsa
Ingredients:
3 large oranges
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
1 tsp. minced, seeded jalapeno pepper
Remove peel and white pith from oranges. Remove seeds if they are not seedless. You can use any type of oranges you wish. I often buy a selection on the bargain rack in our product section of different types! With a sharp knife, over medium bowl, cut the orange sections from membranes, allowing fruit and juices to fall into bowl. Add remaining ingredients; toss to combine. Serve with tortilla, bagel or pita chips.
tomatoes
garlic
onions
salt
lime
peppers (hot)
cilantro
yum
These are the ingredients from order by most to least:
Tomatoes-diced
Peppers-hot
garelic
other optional spices
5 whole habaneros, seeded
10 whole tomatillos, husked and rinsed
2 whole Vidalia onions, skinned
6 whole sweet red peppers, seeded
2 whole smoked habaneros
3 whole chipotle peppers
1 Tablespoon cumin
2 ounces balsamic vinegar
Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle balsamic vinegar over the top. Let marinate overnight
Fresh: Tomatoes (chopped), cilantro (chopped), onions (chopped), black olives (sliced), lime juice (or lemon) and if you like it spicy....mince up fine one or two hot peppers or add a small can of green chilies.
Salsa in a Blender
2 medium tomatoes, cut into chunks
1/2 small onion, cut into chunks
1 garlic clove
1 can diced green chilies (7 oz)
2 t. lemon juice or vinegar
1/4 t. ground cumin
1/4 t. dried oregano
1/4 t. salt
combine all ingredients in a blender or food processor until pureed.
Variation: Substitute 1 can (14.5 oz) stewed tomatoes for fresh tomatoes.
Note: This salsa keeps well in refrigerator for several days. Makes 2 cups.
Suggested Uses. Dip, Mexican pizzas, tacos, taco salads
. Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. Well-known salsas include
Salsa roja, "red sauce": used as a condiment in Mexican and southwestern U.S. cuisine, and usually made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.
Salsa cruda ("raw sauce"), also known as pico de gallo ("rooster's beak"), salsa picada ("chopped sauce"), salsa mexicana ("Mexican sauce"), or salsa fresca ("fresh sauce"): made with raw tomatoes, lime juice, chilli peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
Salsa verde, "green sauce": Mexican version made with tomatillos. Sauces made with tomatillos are usually cooked. Italian version made with herbs.
Salsa taquera, "Taco sauce": Made with tomatillos and morita chili.
Salsa ranchera, "ranch-style sauce": made with tomatoes, various chilies, and spices. Typically served warm, it possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
Salsa brava, "wild sauce": a mildly spicy sauce, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
Guacamole: usually any sauce where the main ingredient is avocado.
Mole (pronounced mole ['mo.le]): a Mexican sauce made from chili peppers mixed with spices, unsweetened chocolate, almonds, and other ingredients.
There are many other salsas, both traditional and nouveau: for instance, some are made with mint, pineapple, or mango.
tomatoes
garlic
onions
salt
lime
peppers (hot)
cilantro
mexican sauce
...........u cud also add chunks of chicken 2 it(small ones)
Fresh ripe plum or roma tomatos 3-6 lbs..
1 green pepper or yellow or orange chopped
1 white or red onion chopped
1-3 jalepeno peppers.. If they are HOT just remove the white membranes and the seeds.. That's where the HEAT is !
Squeeze juice of one lemon or lime
1 bunch of cilantro
2-3 cloves of garlic
salt to taste...
I make this one ALL the time, and my friends rave! It's 5 tomatoes (mixture of Roma and regular), 1 whole white or purple onion, 1 green pepper, 2 jalepeno peppers. Chop all as finely as you can. Add 2 cloves of garlic, 1 tsp. salt, a little pepper, and 3 TB cilantro. If you're feeling authentic - throw some lime juice in too. I always taste mine and add whatever it may need before I serve it. Sometimes I add extra jalenpenos if I feel like burning my mouth a bit. Yum!