What's a traditional recipe for mexican tomato salsa?

Question

With Jalepenos.

Answer 1

CHEESY MEXICAN CHICKEN

4 skinless, boneless chicken breasts or thighs
1 16 oz jar chunky salsa
4 slices Swiss cheese
4 slices tomato
1 tbs. butter

Brown chicken in butter using a skillet. Once browned cover chicken with salsa. Cover and simmer until chicken is done. When done,top chicken with a slice of cheese (or 2) and a slice of tomatoe. Replace cover remove from heat and let the cheese melt and tomato warm, about 10 minutes. Serves four. White rice is very good with this.

Answer 2

Heat a thick pan or "comal"
Put 2 fresh tomatoes
4-5 jalapenos (depending on how hot you like it)
1/4 onion

Let them brown on all sides until they look burned. Jalapenos will be ready before tomatoes. If you press hard the jalapenos with a spoon or fork, the salsa will be hotter (this is called "torear" the chillies)
Place in blender with some salt, and chop it just enough to mix it.

It is a typical "salsa asada"

Answer 3

Fresh Tomato Salsa
3 medium tomatoes,seeded and chopped( about 3 cups)
1/2 cup sliced green onions (with tops)
1/2 cup chopped green bell pepper
2 to 3 tablespoons lime juice
2 tablespoon snipped fresh cilantro
1 tablespoon finely chopped jalapeno chili
1 teaspoon finely chopped garlic (about 3 cloves)
1/2 teaspoon salt
Mix all ingredients
Makes about 3 1/2 cups salsa

Answer 4

well u have to boil a big tomato and lets say 3 jalapenos (depends on how spicy u wanted to be) jalapenos have to be a brownish color when theyre done and the tomato soft. u put them into a blender with out water just the jalapenos and the tomato (u can add some water but its not really nessesary its up to u) and add salt if u wish u can also add fresh garlic and onion blend it and its ready.

Answer 5

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice


DIRECTIONS:
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Answer 6

fresh jalapenos. remove stems. put in pan of water and bring to a boil, then remove from heat source. pour off the water and put peppers in blender. add tomatillos, cilantro, tomatoes, onions, garlic and salt. blend to the consistency you prefer. the amount of ingredients you put in determine the flavor. the more jalapenos, the spicier, the more tomatillos and tomatoes, the milder. doesn't hurt to salt to taste in the dip bowl.

Answer 7

Tex mex is rather diverse from mexican and that i've got discovered to no longer the liking of maximum tarditional mexicans. genuine mexican interior the states isn't comparable to genuine mexican in Mexico. in case you be attentive to the spanish language you will get "El Libro de l. a. Cocina Mexicana" by chef Susanne Palazuelos, i dont be attentive to if it extremely is been translated. I do incorporate a internet site with a selection of of genuine mexican recipes, chefs and cookbooks that could desire to help you. pay attention inspite of the incontrovertible fact that that genuine genuine mexican delicacies isn't one have been quite used to and it may get very very very flavorfull-notably spiced

Answer 8

tomatos, parsley, cilantro, onion, jalapenos, a little salt, maybe some corn or black beans.