Hot and spicy salsa?

Question

I'm looking for a really good salsa recipe, my abuela had one, unfortunately she didn't have it written down and I never got it before she passed on. I don't want some nasty watered down salsa or a sweet mango salsa that the magazines give, I want an authentic Mexican recipe.

Answer 1

Ramona's Hot and Mild Salsa:

30 min 30 min prep
1 pint

hot salsa
4 large fresh tomatoes
3 jalapeno peppers (including seeds)
6 cloves fresh garlic
2 pinches fresh cilantro
mild salsa
1 lb tomatillos
6 jalapeno peppers
1 tablespoon salt
1 pinch fresh cilantro

1. Blend ingredients.
2. **watchout for the Hot Salsa, it's very hot!

Answer 2

Mexican Salsa
1 28 oz. can Diced Tomatoes
1 Yellow Chile
1/4 slice Fresh Jalapeno
½ t. Salt
1/4 t. Granulated Garlic
1 T. Diced Onion
1 T. Fresh Cilantro
Slice stems from yellow chile, then place all ingredients in blender and blend for approximately 10 seconds. (Placing yellow chile & jalapeno in top of blender ingredients will yield a slightly hotter sauce, for mild salsa, put chiles, onion, and cilantro in blender first).
YIELD: APPROX. 1 QUART IT HAS BEEN SAID THIS HAS TASTES LIKE LOS AMIGOS HOUSE SALSA


Roasted Tomatillo Salsa
1 small yellow onion, cut crosswise into 1/2-inch slices
extra virgin olive oil
8 medium tomatillos, about 1/2 pound in total, husked and rinsed
1 medium poblano chile
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove, crushed
1/2 tsp dark brown sugar
1/2 tsp kosher salt

lightly brush or spray the onion slices on both sides with oil

grill the onions, tomatillos, and chile over direct high heat until lightly charred all over, 6-8 mins, turning once or twice

transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface

when the chile is cool enough to handle, remove and discard the skin, stem and seeds

add the chile to the onions and tomatillos, along with the remaining salsa ingredients

process until fairly smooth

taste and adjust the seasoning if necessary


Diana Kennedy's Salsa Mexicana
Yield: 1 Servings

Ingredients:

3/4 cup Unskinned tomatoes, finely chopped
1/3 cup White onion, finely chopped
2 x Garlic cloves, minced
3 x Finely (or to taste) chopped serranos, jalapenos, or
cayennes
1/4 cup Loosely packed cilantro, finely chopped
Salt to taste (a small amount balances the acidity of any
salsa)
2 tbl Lime juice, approximately

Method:
Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt to
taste and squeeze in lime juice. Set aside at room temperature to season for
about 30 min. before using. This sauce is best eaten the same day. It does not
freeze well. However, leftovers can be cooked for 20 minutes and used the next
day.

Answer 3

4 hand sized tomatoes, good and ripe, seeded and chopped
1 large onion, peeled and chopped
1/2 to a whole large green chili--like a poblano--roasted, peeled and chopped finely--really depends on how spicy you like it
2 to 4 good sized cloves of garlic, peeled and mashed
1 tablespoon lemon juice
one good handful of fresh cilantro, chopped medium
olive oil, swirl a little in, salsa is better for it
salt, a few sprinkles will really bring out the flavor

OPTIONALS:
--add a little bit of a hotter chili, if you want--but remember, it gets a little hotter as it sits
--a little oregano
--chopped green pepper, red pepper, yellow pepper

Mix everything together, and taste for seasonings. This has to sit in the fridge for a couple of hours, so make it way before you want it. MMMMMMmmmm-tasty!

Answer 4

fresh salsa
2 jalepenos, chopped
2 yellows (hueritos), chopped
1 small white or yellow diced
2 medium tomatoes or 1 larged, diced
1 large piece of garlic, either diced smashed or in a garlic press
salt & pepper to taste
a few pieces of cilantro chopped.
a squeeze of lemon

mix all of this in a bowl if desired add more or less of the jalepeno & yellow hots. a variation of this is if you have fresh green like New Mexico chili you can blister the skins of them & place in a bowl with a wet cloth on top let cool then peel the skins & either strip the chilis in strips or chop or slice the green chilis & use instead of the jalepenos & yellows,. this however is seasonal. hope this helps

Answer 5

La Mejor Salsa

Ingredients:
The flesh only of 3 ripe tomatoes, chopped.
1 onion, chopped.
Approx. 1/2 red serrano chili pepper, minced.(more or less to taste)
Approx. 3 Tbs. of fresh chopped cilantro.
Approx. 1/4cup of fresh chopped mint leaves.
1 Tbs. white wine vinegar.
The juice of one lime.
Salt and pepper to taste.
Mix together in your favorite salsa bowl and let it set for awhile.

Answer 6

Easy:

Chop up Onion, tomato and cilantro. Add some chopped habenero or jalapeño peppers. Some pepper and Salt to taste. Add lemon Juice. A few teaspoons of pureed tomato makes it nice too.

Answer 7

i don't know any really good recipe on salsa but the factory made Goya salsa tastes great its not that spicy cause its mild but it has a good Mexican flavor to it.

Answer 8

Coarsely chop your Roma tomatoes, onions, and jalapeño peppers. Add a dash of salt so the juices will meld. Add fresh, chopped cilantro. Mix everything together.

If you mean hot, add one diced habanero.

ST

Answer 9

go to http://www.salsarecipe.com