How To make Spicy Salsa
16 oz Can Whole Tomatoes
1 sm Green Pepper, chopped
1/3 c Mild Onion, chopped
3 tb Green Onion, chopped
4 oz Can Green Chilies, diced,
-rinsed and drained 3 tb Cilantro, freshly chopped
1/2 Garlic Clove, minced
Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.) Yield: 7 servings, 2-1/3 cups
How To make Spicy Salsa's Videos
Spicy Salsa - The Short Version
Salsa | How to make Salsa | Homemade Salsa | Mexican Salsa | Salsa Recipe | Mexican Food
Salsa | How to make Salsa | Homemade Salsa | Mexican Salsa | Salsa Recipe | Mexican Food
Salsa is a specialty dip or sauce native to Mexico. This amazing side dish is a mix of a few veggies like tomatoes, onions, cilantro, lemon and a few condiments. This is best served with nachos, tortilla chips, tacos, burritos and a few other Mexican dishes.
#Salsa #HowtomakeSalsa #HomemadeSalsa #IndianstyleSalsa #mexicansalsarecipe #recipe #quicksalsarecipe #salsarecipe #mexicanrecipes #mexicanfood #authenticmexicansalsarecipe #mexicansalsa #homecooking
Prep Time: 10 mins
Cook Time: -
Servings: -
Ingredients
Canned Tomato - 5 Nos
Chopped Tomato - 6 Nos
Chopped Onion - 2 Nos
Garlic - 5 Nos
Green Chilli - 2 Nos
Juice Of 1 Lemon
Salt
Pepper - 1 Tsp
Cumin Powder - 1 Tsp
Chilli Powder - 1 Tsp
Chopped Coriander Leaves
Method:
1. Chop the onions and keep aside. Peel off the garlic skin and keep aside. Deseed the green chilies and keep aside. Chop the tomatoes and keep aside. Cut the lemons into half and keep aside. Roughly chop the coriander and keep aside.
2. To a mixer jar, add canned tomatoes, onions, garlic green chilies and pulse roughly.
3. Add lemon juice, salt, pepper, cumin powder, red chili powder, chopped tomatoes and coriander.
4. Pulse it all again.
5. Transfer the mixture to a serving bowl.
6. Tangy Salsa is ready to be served with Nachos or any dish as desired.
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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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