5-Minute HOMEMADE MEXICAN SALSA Without Food Processor | मेक्सिकन सालसा सिर्फ ५ मिनट में
Make the perfect Mexican Salsa at home in just 5 minutes without using any food processor. It will taste just like the ones you get in cafes with your nachos.
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5-Minute Eggless Mayonnaise:
Ingredients for Homemade Mexican Salsa:
2 medium onions
4 medium tomatoes
2 garlic cloves
1 green chili
handful of fresh coriander
1 small lemon
salt to taste
¼ teaspoon black pepper powder
4 tablespoons tomato ketchup
Full Written Recipe:
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Homemade Salsa recipe | सालसा सॉस | No cooking required | Mexican Salsa sauce
Hello friends!
Salsa Dip is a mexican recipe made from veggies and tomato puree. It is completely healthy and there is no cooking required to make this delicious, spicy and tangy dip.
Try out the recipe and drop us your feedback in the comments section below.
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Ingredients:
- 3 Tomatoes
- 2 tbsp Tomato ketchup
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp White pepper powder
- 1 tbsp Lemon juice
- 1/2 tsp Sugar
- 1/2 cup Onion (chopped)
- 1/2 cup Tomato (chopped)
- 1/2 cup Capsicum (chopped)
- 1/2 cup Cucumber (chopped)
- 2 Green chillis (chopped)
- 2 tbsp Coriander (chopped)
- Salt
#swadishtbysujata #salsa #nachos #swadishtfoods #saucerecipe #mexicanrecipes #mexicansalsa #salsasauce #nachossalsa
Fresh Mango Salsa Recipe | Mango Salsa
This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3-4 cups salsa.
Ingredients:
3 ripe mangoes, diced
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1 jalapeño pepper, seeded and minced
1 small red onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
Juice of 1 lemon
Salt and pepper, to taste
Instructions:
In a large mixing bowl, combine the diced mango, peppers, red onion, jalapeño pepper, cilantro, and lemon juice.
Add salt and pepper to taste, and stir well to combine.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Once chilled, give the salsa a quick stir before serving with your favorite tortilla chips or as a topping for tacos.
Enjoy your fresh and flavorful mango salsa!
#salsa #mangosalsa #magorecipe
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AUTHENTIC MEXICAN SALSA recipe | HOW TO MAKE RESTAURANT STYLE SALSA
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Peri Peri Hummus | Pav Bhaji Salsa | Creamy Garlic Dip | Homemade cream cheese | #MorphyRichards
Here is your chance to win Morphy Richards Products by participating in #CookItMyWay challenge
All you have to do is:
1. Prepare an appetizer without using butter/ghee/oil
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3. Tag Morphy Richards India and Your Food Lab and use #CookItMyWay
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Full Written Recipe for 3 lip-smacking Healthy dips
For Peri peri hummus
For hummus
Ingredients:
• Boiled chickpeas 1.5 cups
• Garlic 5-6 cloves
• Fresh coriander 2 tbsp
• Lemon juice 1 tbsp
• Salt & pepper to taste
• Tahini 2 tbsp
• Olive oil 2 tbsp
• Thick Curd ½ cup
• Peri peri spice mix 2 tbsp
• Ice cubes 1-2 nos.
Methods:
• Am using my Morphy Richards Icon Dlx Food Processor that has 1000W powerful motor that makes the process much easier.
• Add all the ingredients in the liquidizing jar, that comes with the food processor and grind into a smooth paste.
• Your peri peri hummus is ready, serve it with pita bread, garlic bread sticks, lavash, nachos or veggie sticks.
For peri peri spice mix
Ingredients:
• Red chilli powder 3 tbsp
• Black salt 1 tsp
• Cinnamon powder 1/4th tsp
• Garlic powder 2 tsp
• Ginger powder 1/4th tsp
• Oregano 1 tsp
• Powdered sugar 1 tsp
• Salt ½ tsp
Methods:
• Mix all the dry ingredients, your peri peri spice mix is ready, store it in a airtight container and use accordingly.
Pav bhaji salsa
Ingredients:
• Tomatoes 3-4 medium size (blanched)
• Red chillies 4-5 nos. (soaked)
• Garlic 4-5 cloves
• Black salt 1 tsp
• Jeera powder 1 tsp
• Pav bhaji masala 1 tbsp
• Lemon juice 2 tsp
• Fresh Coriander a big handful
• Salt to taste
• Green chillies 1-2 nos.
• Onions 2 medium
• Tomatoes 2 medium size
• Fresh coriander a handful
Methods:
• Am using my Morphy Richards Icon Dlx Food Processor that has 1000W powerful motor that makes the process much easier.
• Add the blanched tomatoes, soaked chillies, garlic, black salt, jeera powder, pav bhaji masala, lemon juice, fresh coriander and salt to taste in the food processing jar, with the chopping blade and blitz until the tomatoes have disintegrated and becomes like coarse tomato puree.
• Further add raw onions, tomatoes, coriander leaves, lemon juice and green chillies After adding this batch of ingredients, use the pulse mode briefly for 1-2 times for 10 seconds each time to coarsely blitz the other ingredient.
• Pav bhaji flavoured salsa is ready. Serve it with pita bread, garlic bread sticks, lavash, nachos or veggie sticks.
Homemade creamy garlic dip
Ingredients:
• Full fat Milk 2 litres
• Fresh cream 200 ml
• Vinegar 3 tbsp
• Garlic cloves 3-4
• Salt to taste
• Black pepper 1/4th tsp
• Fresh dill leaves few sprigs (chopped)
Methods:
• Take a deep base vessel for boiling milk, I am using Morphy Richards Super Chef 2000 Induction Cooker, for boiling milk, as it has inbuilt milk boiling option that’ll make the process much faster and much convenient, add full fat milk & fresh cream, stir and bring it to a boil.
• Further, slowly add vinegar to the milk while stirring continuously, you’ll notice the milk has started to curdle and the milk solids have separated from its whey.
• Strain the mixture using the sieve and collect the milk solids also known as chena, use the whey for other recipes as its packed with loads of nutrition.
• Rinse the chena with fresh water to get rid of the extra sourness, and rest it for 10 minutes to remove excess moisture.
• Transfer the chena to the grinding jar and grind to a smooth texture, with Morphy Richards Icon Dlx Food Processor that has 1000W powerful motor, the process of grinding becomes easier, further add garlic, salt to taste and black pepper powder, grind the ingredients well together.
• Remove it from the jar and add few sprigs of fresh dill leaves, you can also use fresh coriander or mint leaves as a substitute, mix well. Your homemade creamy garlic dip is ready. Serve it with pita bread, garlic bread sticks, lavash, nachos or veggie sticks.
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Jalapeno salsa recipe | Spicy salsa
Are you looking for a different type of salsa recipe to try that is spicy and full of flavors?? Well then our easy, highly addictive, and delicious roasted Jalapeno Salsa is what you need.
This Salsa is perfect in tacos, with tortilla chips, empanadas, enchiladas, or in tostadas. It is easily customizable to your heat preferences.
Ingredients
▢180 grams – Fresh Jalapenos 15 medium-sized – See notes
▢2 big – Tomatillos Cut into half
▢8 – big garlic cloves
▢½ – brown onion cut onto 4 pieces
▢1 cup cilantro washed
▢⅓ cup Lemon juice
▢1 teaspoon – salt or to taste
▢½ teaspoon oregano
▢½ teaspoon cumin powder
▢1 tablespoon olive oil
Instructions
Before starting the recipe, I would like to tell you that this salsa is VERY spicy. If you want to make medium or mild spicy, please read the notes.
Step 1 – Oven roasts the tomatillos, jalapeño, garlic, and onion on broil
Line the cookie pan sheet with aluminum foil.
Turn on the oven on broil on high.
Take whole jalapenos, onion, garlic, and tomatillos on a cookie pan sheet. Drizzle olive oil and sprinkle ½ teaspoon salt over the veggies.
Place the cookie pan sheet in an oven. Broil the veggies for 10 minutes or until charred, flipping halfway through.
Take out the pan from the oven and let the roasted ingredients cool down.
Step 2 – Blend
Remove the stems from the jalapenos.
Next, I transferred the roasted ingredients to a food processor (or you can use a blender or hand blender) along with cilantro, ½ teaspoon salt, cumin powder, oregano, and lemon juice. Pulse it a few times until desired consistency is reached. I kept it chunky.
Step – 3 Chill and serve:
You can eat this Jalapeno salsa right away, or chill it in the refrigerator until you’re ready to serve it. Enjoy it with chips, tacos, tostadas, chimichangas, and many more Mexican dishes.
Store it in an air-tight container or jar. It stays fresh for up to 2 weeks in the refrigerator.
Roasting in the airfryer
Preheat air fryer
When ready, set temperature to 400 F.
Clean jalapeños, ensure they’recompletely dry if you rinse them.
Now take jalapeno, tomatillo, onion and garlic in an air-fryer basket.
Cook for 10 minutes, shake every 3 minutes to ensure jalapeños evenly roast.
Check them, if its not done,roast it 5 more minutes.
Follow the step no.2 and no.3
Notes
Don’t over-process the salsa. You want it to be slightly chunky for the best texture. No pureeing here.
To make the salsa less spicy, slice in half and remove the seeds before roasting.
If you are going to remove the seeds, use gloves while working with the jalapeños too. Also, make sure to NOT touch your face to avoid any burning!
Everyone will have different preferences regarding how salty they prefer this salsa to be, so I recommend starting with small amounts and then adding more to the taste.
You can easily double or triple this recipe.
I prefer the roasting method for a more intense flavor. But you can boil the ingredients too.
I highly recommend adding the jalapeno pepper in small batches you make this Salsa. This will give you a good idea of the heat level your palate prefers.
You can roast jalapenos, tomato, garlic, and onions in Pan or in an air-fryer too.
You can always substitute a Serrano for the jalapeno.
To make this salsa milder, remove the seeds and white part from the jalapenos before roasting them.