Mexican Food Recipes

Does anyone have a reciped for the type of salsa with the diced tomatoes and onions? I think thoses also have cilantro and lime juice or something. I don’t want the kind of salsa that is liquidy like a sauce with a blender, but the kind that doesn’t need to be blended.

Real salsa HAS to be made with fresh tomatoes! There’s just no other way!

2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeno chiles
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and pepper to taste

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool temperature. Yield: 2 1/2 cups

I have two kinds of peppers, onions and I can easily get other stuff because the supermarket is right down the street. What’s your best healthy recipe?

Finely chop: tomato’s, red onion, jalepeno peppers, fresh garlic, cilantro, a splash of olive oil, and fresh lime juice.

You’re supposed to pour the salsa on top of the chicken, but what sauce should I use to marinade the chicken in before I pan fry it?

Also – Any thoughts on a good side dish? Rice probably – but that’s so boring. Anything else?

I would suggest brining your chicken. Your chicken will never be more moist, tender, and flavorful. After you brine once, you’ll never eat non-brined chicken again.

Dissolve 1/4 Cup of salt, and 1/4 Cup of sugar with 4 Cups of cold water. Whisk to dissolve. The amount of time to brine depends on what you’re brining. Chicken breasts should brine for about an hour based on the recipe above.

Every good restaurant brines ALL of their poultry! Pork chops are great brined, too! You’ll never have a dry pork chop again!!!

I had this really good salsa/dip at work once and it was soo good, but I can’t find a recipe for it. It had feta cheese, beans
(blackbeans I think), corn, and salsa. That’s all that I can remember but I know that there was more in it. Can anyone help or give me a great recipe for it?

Salsa Dip:

1 vine ripe tomato finely diced
1 small can corn kernals
2 tbls chopped corriander
1/2 spanish onion finely diced
100g fetta cheese (danish or bulgarian)
1 small can mixed beans / kidney beans
1tsp cumin powder
2 tbls salsa
splash of olive oil
balsamic vinegar / lemon juice – optional
salt/pepper to taste

Mix all ingredients in a bowl and serve with corn chips or crackers. Enjoy!

I always have these really flavor filled salsa, and there so good I would like to know how to make my own. Nothing to thick, and lots of flavor. Links would be great. Thank you!

Buy about 8 jalapenos, 2 small tomato’s and 3 cloves of garlic. Toast the jalapenos and tomato’s on a griddle like pan. While they are toasting mince the garlic up. When all sides are nice and toasted peel the blackened skin off and place them in a bowl. Smash the jalapenos and tomato’s together. Add a little water to loosen every thing up. Add as much as you like. Next add the garlic, salt and pepper to the bowl. Mix all together.
Serve with chips or use on your burritos or Tacos.

i need a recipe for salsa. it has to be something quick, simple, and have tomato and jalapeno in it. thanks.

WAY easy. And I live in New Mexico, so I know

Rinse and core 2-3 medium/large tomatoes and add to food processor with 1-2 jalapenos (rinsed and chopped, remove the veins and seeds for less heat), 1/2 small onion (white, yellow or red, chopped), a handful of rinsed fresh cilantro leaves, and some sea salt. Whiz until pureed. Add juice of one lime. Voila! Some people don’t like the taste of cilantro, so you can omit that.

If you want a chunkier salsa or don’t have a food processor, you can chop everything by hand and mix in a bowl.

I make a great salsa that I would like to try and sell at grocery stores. How can I get this salsa made in a commercial kitchen and then distributed to grocery stores?

You need to search for companies that currently sell salsa. Then ask them if they sell private label. If they do then you can have them send you a discloser statement and after that you can send them your forumla and they can give you a price on how much it will cost you to do a production run,

The Cantina Del Rio was a restaurant chain owned by Bob Evans restaurants. The chain was closed and I’m trying to find their salsa recipe. It was fantastic and one I can’t duplicate. Is anyone familiar?

Much like alot of unique restaurants that close their doors for one reason or another the creative brainpower goes with it and recipes are lost or not devulged for use at another time when an opportunity arises. Yet the name lives on:

http://kcra.cityvoter.com/details.aspx?business=5749

I am seriously craving salsa right now. Best recipe?

Authentic Mexican Basic Tomato Salsa Recipe

Fresh Tomato Salsa Recipe Ingredients

2 large, red ripe tomatoes, peeled and seeded

1 garlic clove peeled

1 Anaheim green chili, seeded and cut into thirds

3 green onions, cleaned and cut into 1 inch pieces

4 oz canned chopped green chilies

1 to 3 whole jalapeños, deveined and seeded (Optional to taste)

1/4 cup fresh Cilantro, chopped

1 teaspoon olive oil

1 Tablespoon lime juice

salt and pepper to taste

¼ cup ice water

This authentic Mexican tomato salsa recipe is very easy to make. It sure is easier and a heck of a lot quicker to reach for a blender, but we love the chunky, rustic texture of salsas made in a molcajete, or traditional Mexican mortar. And spices ground against the rough black basalt give off truly potent aromas – which make our meals all the more flavorful

Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.

In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.

Salt and pepper to taste.

Pour into a serving bowl and allow to season for approximately one hour.

Just before serving mix in the 1/4 cup of ice water to cool the salsa.

Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.

Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole.

This healthy homemade tomato salsa recipe is great with everything.

Since you will not have any left, storing is not a problem.

Makes about 2 cups.

I am looking for a great salsa recipe.. I like the kind that are more saucy. rather than just chopped vegetables.. please post any you have..

1 large can of tomato sauce
1 or 2 jalapeno’s no stems
a little garlic salt
a little onion salt
1/2 cup water
put in blender mix
taste and if bland add a little more seasoning
if to spicy add more water
You can add anything after this since this is a base
you can add
onions
celantro
serono pepper (hot)
hobinaro pepper( hot)
sugar ( helps ease the spicyness or if to salty)
this is a great base to play with and try other things you might like.
hope this helps!