I need a good salsa recipe not to mild not to hot??????????!


Question:

I need a good salsa recipe not to mild not to hot??????????

it's for my bizzness


Answers:
1.)Salsa Borracha (drunk Salsa):

INGREDIENTS
4 fresh tomatoes
10 fresh jalapeno peppers, halved lengthwise and seeded
1 (12 fluid ounce) bottle Mexican beer
1/2 cup water, or as needed
1 clove garlic
1 slice onion
salt to taste
DIRECTIONS
Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.




2.)Avocado, Tomato & Mango Salsa

INGREDIENTS
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
DIRECTIONS
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Serves 4.

- 2 cups tomatoes, seeded and diced
- 2 tablespoons cilantro, chopped
- 1/2 cup onion, diced
- 3 green onions, sliced
- 1 tablespoon jalapeno pepper, minced
- 3 teaspoons lime juice
- To taste, salt and pepper

Toss all ingredients in a large glass or stainless steel bowl. Allow to sit for at least 30 minutes. Use immediately or refrigerate.




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