Mexican Salad Type Salsa?!
Mexican Salad Type Salsa?
At a resturant we went to, when they serve the chips before the meal, they give us a hot salsa and this salad type salsa. It is really good..seasoned with salt and pepper..I just can't think of the name of it and what is in it. I have been wanting it forever! Thanks!
Additional Details1 week ago
I think it had lettace in it too...or cabbage..not sure
Answers:
1 week ago
I think it had lettace in it too...or cabbage..not sure
Pico de Gallo Salsa
A fresh and chunky salsa with tomatoes and chile peppers and onions, also known as Pico de Gallo salsa recipe.
INGREDIENTS:
4 plum tomatoes, seeded and chopped
1/2 cup finely chopped onion
2 fresh chile peppers, mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
salt and pepper, to taste
PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.
Makes about 2 cups.
Hmmm, I'm not sure what exactly you mean, but it kinda sounds like this might just be a chunky type of salsa. Sorry if this isn't what you want, like I said, I dont really understand what you are looking for.
CHUNKY SALSA
1 (4 1/4 oz.) can chopped ripe olives, drained
1 (4 oz.) can chopped green chilies, drained
1 lg. tomato, chopped
1 bunch chopped green onions
2/3 c. white vinegar
1/3 c. vegetable oil
1 tbsp. sugar
1/2 tsp. garlic powder
1/2 tsp. coarsely ground pepper
Tortilla chips
Combine the olives, chilies, tomatoes and green onions in a medium bowl. Combine vinegar and next 4 ingredients in a jar; cover tightly and shake vigorously. Pour vinegar mixture over vegetables. Cover and refrigerate at least 3 hours. Drain and serve with tortilla chips.
Mexican Wilted Cabbage Salad
2 small heads shredded cabbage
2 cups chopped celery
3 tomatoes, diced
12 radishes, finely diced
2 cloves garlic, finely diced
Dressing:
1/3 cup cider vinegar
1/3 cup corn or canola oil
1/2 tsp finely ground basil
1/4 tsp finely ground oregano
salt and freshly ground pepper to taste
In a large bowl, toss together chopped cabbage, celery tomatoes, radishes and garlic. Refrigerate for up to three hours. Just prior to serving, mix vinegar, oil and spices in a small bowl. Heat for 45 - 60 seconds in a small saucepan or in the microwave, until hot. Pour over cabbage salad, toss and serve immediately.
OR
Cilantro Slaw
3 cups green cabbage, finely shredded
3 cups red cabbage, finely shredded
1 cup firmly packed cilantro leaves, minced
1/4 cup Mexican lime juice
1 tablespoon water
1 tablespoon honey
1/2 teaspoon cumin seeds
Salt and pepper
In a large non-reactive bowl, mix cabbages, cilantro, lime juice, water, honey and cumin seeds. Season to taste with salt and pepper. Cover and refrigerate.
OR
Mexican Cabbage Relish
Mix together:
1 cup green cabbage, finely chopped
3 tablespoons kosher salt
Let sit for 10-15 minutes, then rinse thoroughly and drain.
Stir in:
1/4 cup red onion, finely chopped
1 teaspoon cumin seeds, lightly toasted in a dry cast-iron pan
1/4 cup olive oil
Cover and let sit several hours, or refrigerate overnight. Serve at room temperature.
Serves 3 - 4 as a side dish.
Dear Misty H:
I am mexican and we usually don't add letuce or cabbage to our salsas (nor even olives... yay!).
Usually is chile, green or red tomato, garlics, onions and cilantro or perejil.
Please let us know what color of salsa you tried (the color tells the kind of chile we use)... also it is fried or cold?
A real soft salsa is the one tears says on her post.