Mexican Food Recipes

i have found the best website for recipes, just go to http://www.recipes.com it is a wonderful site!!!! ENJOY!!!
References :

3 Hot peppers (add more or less depending on how hot they are and how hot you like it,
1/2 onion
8 tomatoes (optional: remove skin and seeds,
1/2 bell pepper (green or yellow)
1 teaspoon dried cilantro (fresh is better, but I can never find it)
1 teaspoon roasted garlic (or not roasted, either way)
3/4 teaspoon salt
2 Tbsp vinegar
2 Tbsp lemon juice or lime juice pinch of sugar
1 Tbsp chili powder

Using gloves, core and seed hot peppers. Chop peppers in a food processor. Add the onion and chop more. Add four tomatoes and chop all together. Dump tomato mixture into a pan. Dice the other four tomatoes and the bell pepper by hand for bigger chunks and add to pan. Start cooking on medium heat. Crush cilantro and add to pan. Add rest of ingredients and simmer for 30 minutes. Keep refrigerated.
References :

10 tomatoes, scalded in boiling water for 30 seconds and then put in cold water (this is to remove the peel without losing any tomatoey goodness)

One bunch Cilantro, stripped from stems and chopped fine

One bunch green onions, sliced thin

Garlic,( I use the already minced kind from walmart,) at least a tablespoon

Coarse salt (sea salt or kosher because it’s not bitter) to taste.

Two jalepenos minced(seeds in for heat, I take them out).

Optional: Avacado chunks about 1/4 inch, but only if it’s going to be eaten right away. Avacodo does not keep well after it’s cut.

Everyone that I’ve made it for loves this recipe . They want me to make it all the time. If you want the pureed kind like the resteraunts serve, just put it in the food processer.
References :

Pico de Gallo

Servings: about 4 cups

2 large vine-ripened tomatoes, finely diced
1/2 large onion, finely diced
1/3 cup finely chopped cilantro
4 large radishes, finely diced
2 jalapeños, seeded and finely diced
2 tablespoons fresh lime juice
1 garlic clove, minced
3/4 teaspoon coarse salt

Combine all of the ingredients in a bowl and serve.
The Pico de Gallo can be refrigerated overnight.
- Steven Raichlen

Chipotle Salsa

Servings: about 2 Cups

6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped,
with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar

1. Heat a large cast-iron skillet. When it is very hot, add the tomatillos,
garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes.
Transfer the vegetables to a plate and let cool.
2. Put the tomatillos, garlic, tomatoes and onion in a food processor and
pulse until coarsely chopped. Add the chipotles and adobo sauce,
cilantro, salt and sugar and pulse just until combined.
- Steven Raichlen

Emeril’s Funky New Orleans Salsa

Makes about 2 1/2 cups

1 medium red bell pepper
1/2 cup diced pineapple (1/2 inch)
1/2 cup diced mango (1/2 inch)
1/2 cup diced papaya (1/2 inch)
1 small starfruit, sliced 1/4 inch thick
1 medium jalapeño chile, seeded and minced
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
Salt and freshly ground white pepper
2 tablespoons minced fresh cilantro

The salsa can be refrigerated for up to 6 hours. Serve with pork, Italian sausage, chicken, any meaty or firm white-fleshed fish, shrimp

1. Roast the bell pepper over a gas flame or under a broiler, turning often, until charred. Transfer to a paper bag and let steam for 5 minutes. Peel the charred skin and discard the core, ribs, and seeds. Finely chop the pepper.
2. Combine all the ingredients except the cilantro in a medium bowl. Stir in the cilantro and serve chilled or at room temperature.

Chefmike’s Ultimate Nightmare Salsa

Between Emily’s garden and my own, we have enough produce to feed a small army. Both gardens are quite large, although Emily has a larger variety than I do. Mine is mostly different varieties of tomatoes and herbs, while hers covers everything from asparagus to raspberries. I did some cooking and canning this past weekend and aside from about 10 different kinds of oils I infused, I also made this killer salsa.

20 Roma tomatoes
10 cloves of roasted garlic
1 large onion
1 green pepper
6 chiles de Habanero
1/4 cup honey
2 teaspoons cilantro
2 tablespoons fresh basil
1tablespoon kosher salt
2 teaspoons white pepper

Cut 10 romas in half across widthwise and squeeze out the seeds and stuff. discard the juice. Chop the tomatoes into chunks.
Take the rest of the ingredients and put into a blender or food processor and rough chop.
Combine the 2 stages, mix well and refrigerate overnight. It is not necessary to let it set overnight but it tastes so much better the following day. I liked the honey in this recipe, it gives it a sweet and spicy flavor ( I suppose spicy is quite an understatement).

Michele’s House Salsa

1 bunch green onions, trimmed, cut into 1-inch pieces, and/or 1/3 cup
red onion, chopped
3 cloves garlic
1/4 cup coarsely chopped fresh cilantro leaves
A 4-ounce can chopped green chiles
A 28-ounce can tomatoes, with juice (or better yet, about 2 cups chopped
fresh vine-ripened tomatoes, in season)
Juice of 1 lime
1 tablespoon olive oil
1 teaspoon seasoned salt or Cajun seasoning blend
Additional hot stuff as desired – Tabasco, jalapeño, whatever you like…
name your poison!

Using a food processor, place the onion, garlic and cilantro leaves in the work bowl, and pulse a few times to chop. Scrape down the sides of the bowl with a rubber spatula and add the remaining ingredients. Pulse a few more times – enough to achieve a uniformly chunky consistency. Let the salsa ripen at room temperature for an hour or longer. If you like a traditional "soupy" salsa, stir in 1/4 cup ice water at serving time. Adding ice water to cool the salsa is preferable to refrigerating it, since that changes its flavor and texture for the worse. Makes about 1 1/2 to 2 cups.
References :
http://www.labellecuisine.com/archives/Condiments/Salsa.htm

This is a recipe I’ve been making for years. It easy and taste good. We eat it with chips or on tacos and burritos.

Fresh Tomato Salsa

In a bowl, toss together:

2 cups seeded and chopped tomatoes
1 small onion, minced
1 fresh or pickled jalapeno chili, minced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1 garlic clove, minced

Let stand 30 minutes and serve.
References :