How to make THE BEST Mexican Salsa Roja Recipe | Boiled, Fresh, Roasted Salsa
Hello & welcome to the Views Kitchen! On today's “Help Wednesday” we will be showing you the basics of boiled, fresh, and roasted salsas. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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1 gallon salsa & Crispy Chips Recipe-
Salsa Roja and crispy corn chips secret recipe-
Ingredients
Boiled Salsa Roja (2:45)
Water for boiling (enough to cover tomatoes & chili)
3 Roma tomatoes
1 Jalapeño or serrano pepper
Small bunch of cilantro (20 stems)
1/2 tbsp salt (Himalayan salt)
Juice of half lime (1 tbsp)
-Adjust citrus and salt to taste after blending
Fresh Salsa Roja (5:07)
3 Roma tomatoes
1 Jalapeño or Serrano pepper (adjust depending on spice level of pepper)
Small bunch cilantro (10 stems)
1 tsp salt (Himalayan salt)
-Adjust citrus and salt to taste after blending
Roasted Salsa Roja (8:07)
3 Roma tomatoes+ 1 ripe vine tomato
1 Jalapeño or serrano pepper
Small bunch cilantro (20 stems)
1/2 Tbsp salt (Himalayan salt)
3 garlic cloves
1/4 medium onion
Juice of 1 lemon
-Adjust citrus and salt to taste after blending
-If you are using regular table salt use half suggested amount of salt
-if you have access to key limes you will have a better citrus flavor to your salsas
-salsa will last 5-7 days refrigerated in a tightly sealed container
-If you add onion to your salsa it will last 4 to 5 days in the refrigerator
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Green Bean Salad With Mustard Dressing | Gordon Ramsay
Gordon blanches green beans, roasts garlic and crafts a sumptuous dressing to make this simple but elegant side dish. A luxurious and different way to eat a usually plain and forgotten ingredient.
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Freeze Drying Pace Picante Sauce
Freeze drying some Pace Picante sauce to use in recipes or for rehydrating.
We use some of it in the next video: Making & Freeze Drying Cilantro Lime Pulled Pork
Freeze dried food will stay fresh for many years and be ready and waiting when you need it.
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If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our affiliate link. It helps us and costs you nothing!
We have the medium freeze dryer with the original vacuum pump.
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• Escali Primo Kitchen Scale
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• Drill Bit 5/32 x 10 Extra Length
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How to Make Salsa | Easy Homemade Salsa Recipe
Today, I'll show you how to make mild salsa at home. This pico de gallo is an awesome healthy snack idea. I used my large Fablunch container to store the salsa:
FULL RECIPE:
In my opinion, this is the best recipe for salsa. I love the fresh taste of this homemade salsa and the fact that it takes less than 5 minutes to make.
It's also very versatile. I use this salsa as a side for my lunch and dinner. I also love serving it with scrambled tofu for breakfast and of course as a heathy dip with crackers. Personally, I prefer the salsa when it's finely diced rather than processed in a food processor. Most of the time if I process it, I eat the salsa as a cold soup like I showed you in the video.
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Food Processor:
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How to Make Hot Sauce | Hot Ones Extra
Sean Evans has spent nearly 100 episodes choking down hot sauce. But does he have what it takes to make his own concoction? Anxious to turn the tables, Sean teams up with Hot Ones legend Erica Diehl—better known as Queen Majesty—for a crash-course in the hot sauce-making commandments. From a mild pineapple and jalapeño sauce to a fiery Sicilian scorpion blend, Sean learns how to slice, chop, and churn his way to new hot-sauce heights.
A special thank you to Homesweet Homegrown for supplying the scorpion peppers. The pineapple and jalapeño recipe will appear in a forthcoming cookbook from High River Sauce's Steve Seabury.
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Creamy Green Jalapeño Sauce Recipe | How to Make the Best Green Jalapeno Salsa
Jalapeno hot sauce, creamy green jalapeno salsa, taco sauce, that green sauce, whatever you call it, it's delicious and so easy to make! There's a reason this green sauce is at every Mexican and Tex-Mex restaurant around. It's one of the best all around peppers sauces whether you're shoveling it into your mouth with tortilla chips, or drizzling it over grilled meat, people can't seem to get enough of it.
This video walks you through a step by step recipe for making the world famous green sauce. Surprisingly, there's no avocado or dairy involved, it just takes a handful of ingredients and a blender to make. Follow along and let me know what you think!
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INGREDIENTS:
1/2 lb jalapenos
1/2 yellow onion
1/2 cup neutral cooking oil (vegetable oil, canola oil, peanut oil, etc. NO OLIVE OIL)
1/2 bunch of cilantro (optional)
1/2 lime juiced
1 tsp mexican oregano (optional)
1 tsp kosher salt
2 clove Garlic
SUPPLIES:
Mixing Bowl (Amazon Link: )
Sharp Knife (Amazon Link: )
Blender, Food Processor, or Handheld Immersion Blender (Amazon Link: )
Working stove top (can also use oven or grill to blister peppers/onion)
medium non stick pan (Amazon Link: )
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Use Discount Code: Texan10 and receive 10% off your entire order!
Thank y'all so much for watching! If you have any questions or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes.
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-Drew