There are so many salsa out there for dipping the chips into. This is. Thread for all your favourite salsas you like to make.
For my 1st, this is my favourite Pico de Gallo
Ingredients
Instructions
Place the diced onion in a bowl and add the salt, sugar and lime juice.
Leave aside for 10 minutes and allow the onions to cure. Stir occasionally.
Mix the diced tomatoes, chiles and chopped coriander together in a bowl.
Once the onions have cured, drain off the brine into a cup and add the onions to the bowl.
Stir and test for saltiness. If more salt is desired, add a small measure of the brine to the bowl.
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And for my 2nd, this is a favourite Salsa Verde Cruda (Fresh Green Salsa)
Ingredients
Instructions
If using fresh tomatillos, peel and washed them thoroughly by rubbing them.
If using canned, drain off the can juices and rinse thoroughly.
Blend the tomatillos, onion, garlic, jalapeños and coriander in a blender until smooth.
Add salt to taste.
Takes 10 minutes
Spiciness is one out of three (this can be adjusted up or down depending on the amount of seeds used if any at all)
For my 1st, this is my favourite Pico de Gallo
Ingredients
- 1 white onion, diced
- 3 tomatoes, diced
- ½ bunch coriander
- 1 serrano or ½ jalapeño chile, finely chopped (optional)
- Juice of 2 limes
- 1 teaspoon brown sugar
- 1 teaspoon salt
Instructions
Place the diced onion in a bowl and add the salt, sugar and lime juice.
Leave aside for 10 minutes and allow the onions to cure. Stir occasionally.
Mix the diced tomatoes, chiles and chopped coriander together in a bowl.
Once the onions have cured, drain off the brine into a cup and add the onions to the bowl.
Stir and test for saltiness. If more salt is desired, add a small measure of the brine to the bowl.
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And for my 2nd, this is a favourite Salsa Verde Cruda (Fresh Green Salsa)
Ingredients
- 400g of tomatillos, either fresh or canned
- ½ onion
- 2 garlic cloves
- 1 bunch of coriander
- 3 jalapeños depending on the desired heat
- Salt to taste
Instructions
If using fresh tomatillos, peel and washed them thoroughly by rubbing them.
If using canned, drain off the can juices and rinse thoroughly.
Blend the tomatillos, onion, garlic, jalapeños and coriander in a blender until smooth.
Add salt to taste.
Takes 10 minutes
Spiciness is one out of three (this can be adjusted up or down depending on the amount of seeds used if any at all)
Roasted Red Jalapeño Salsa
The ingredients of salsas can change from one person to another, and even one batch to another. There really is no ‘right way’ to make it. Feel free to use one or many types of dried peppers, fresh peppers, tomatoes, seeds, spices, and herbs. That’s the beauty of cooking: mixing ingredients and using different cooking methods to obtain a delicious end result.
Ingredients:
Instructions:
- Place the peppers, tomatoes, and garlic clove on a hot griddle.
- Roast all for about 2-3 minutes per side (except the garlic) until they are well roasted.
- The garlic will take less time to roast, about 2 minutes, so remove and let the tomatoes and peppers finish roasting.
- Once all of these have been roasted, wrap them in aluminum foil and let rest for 5 minutes. This will allow the remaining heat to finish cooking through the ingredients.
- Add the garlic clove, tomatoes, and peppers to your blender or food processor pitcher.
- Process until you have a chunky salsa (or you can make it smoother if you like).
- Season with salt*, and let it cool for about 5 minutes before stirring in the chopped onion and cilantro.
- Enjoy with grilled meats, over tacos, or dip for corn chips.
Notes:
This recipe renders 2 cups of salsa.
This type of pepper is very spicy, so if you do not tolerate much heat, add one more plum tomato. You can also use other types of hot peppers.
Nutrition per Serving:
* My Notes from making this:
Mely likes to salt to taste, but I find making the brine for the white onions to cure in per the La Tortilla recipe above gives the finished sauce enough saltiness for my liking. I do sometimes add a little of the brine to increase saltiness if needed.
The ingredients of salsas can change from one person to another, and even one batch to another. There really is no ‘right way’ to make it. Feel free to use one or many types of dried peppers, fresh peppers, tomatoes, seeds, spices, and herbs. That’s the beauty of cooking: mixing ingredients and using different cooking methods to obtain a delicious end result.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Servings:32 Tbsp
- Author: Mely Martínez - Mexico in my Kitchen
Ingredients:
- 4 red jalapeños
- 2 plum tomatoes
- 1 garlic clove
- Salt to taste
- 2 tablespoons finely diced white onion
- 2 tablespoons cup chopped cilantro
Instructions:
- Place the peppers, tomatoes, and garlic clove on a hot griddle.
- Roast all for about 2-3 minutes per side (except the garlic) until they are well roasted.
- The garlic will take less time to roast, about 2 minutes, so remove and let the tomatoes and peppers finish roasting.
- Once all of these have been roasted, wrap them in aluminum foil and let rest for 5 minutes. This will allow the remaining heat to finish cooking through the ingredients.
- Add the garlic clove, tomatoes, and peppers to your blender or food processor pitcher.
- Process until you have a chunky salsa (or you can make it smoother if you like).
- Season with salt*, and let it cool for about 5 minutes before stirring in the chopped onion and cilantro.
- Enjoy with grilled meats, over tacos, or dip for corn chips.
Notes:
This recipe renders 2 cups of salsa.
This type of pepper is very spicy, so if you do not tolerate much heat, add one more plum tomato. You can also use other types of hot peppers.
Nutrition per Serving:
- Size - 1Tbsp
- Calories: 3kcal
- Potassium: 13mg
- Vitamin A: 55IU
- Vitamin C: 2.7mg
* My Notes from making this:
Mely likes to salt to taste, but I find making the brine for the white onions to cure in per the La Tortilla recipe above gives the finished sauce enough saltiness for my liking. I do sometimes add a little of the brine to increase saltiness if needed.