salsa recipe?

Question

what is a good recipe with measurements of ingredents

I want something authentic and as good as the one's they have at the mexican resturnants

Answer 1

4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
1 cup chopped white onions
5 teaspoons minced garlic
4 Serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.

Answer 2

Salsa Rojo

Ingredients:

6 medium tomatoes, peeled, seeded and diced
3 bunches of scallions, sliced
2 cloves, fresh garlic, minced
10 jalapeños, seeds and veins removed, diced
1/4 cup red wine vinegar
3 tablespoons lime juice
3 tablespoons olive oil
1 tablespoon paprika
1 teaspoon oregano
1 teaspoon cumin
1/4 cup fresh cilantro, chopped
salt and pepper to taste

Preparation:

Combine all ingredients in a large bowl and toss to incorporate. Serve with freshly fried corn tortilla chips and a Margarita.

Answer 3

Homemade Salsa:

40 min 25 min prep
27 JELLY JARS

7 cups diced plum tomatoes
3/4 cup jalapeno peppers, diced
4 cloves garlic
2 tablespoons cilantro
1 teaspoon reg salt
1 teaspoon hot salt
1/2 cup red wine vinegar
2 tablespoons lime juice
1 dash crushed red pepper flakes
1 teaspoon garlic powder
2 cans chilies, chopped
1/2 can tomato paste
3 cups onions (RED AND YELLOW)

1. Add ingredients as listed above.
2. mix completely.
3. I like to can mine.
4. I put them in jelly jars and process according to canning instructions (leave 1/4 inch head room and process for 15 minutes).

Answer 4

Salsa

INGREDIENTS:

1 lg can of whole tomatoes, drained and save juice
1/2 onion
1-3 jalapeno
1 tablespoon extra virgin olive oil
4 garlic clove
1/4 c. cilantro, optional
Lemon or lime, juiced, add to taste
salt
1/2 teaspoon white pepper, (more or less adjust to taste)
1/2 teaspoon splenda, (more or less adjust to taste)

DIRECTIONS:
Combine tomatoes, onion, jalapeno, olive oil, garlic, cilantro, in the food processor. Pulse, do not puree. Pureeing will cause tomatoes to foam.

Add reserved tomato juice, citrus juice, splenda, salt and pepper to taste.
Refrigerator at least 30 minutes before serving.

Answer 5

Fiesta Salsa
Ingredients:
2 md Tomatoes, mashed or pureed
2 md Avocados, mashed or pureed
1 cn (4oz) chopped green chilies,
Drained
1/4 c Lemon juice
1 ts Vegetable oil
1 ts Sugar
1/2 ts Salt
8 oz Cream cheese, softened

Instructions:
Combine ingredients. Cover and refrigerate for several hours to blend flavors. Mix desired amount with cream cheese to create bagel spread. ma
Scrambled Fiesta
CDKitchen http://www.cdkitchen.com

Category: Scrambled Eggs
Serves/Makes: 2 | Difficulty Level: 3 | Ready In: < 30 minutes

Ingredients:

2/3 cup salsa
1/2 cup drained canned black beans
5 tablespoons fresh chopped cilantro
2 tablespoons butter
5 large eggs
3 tablespoons cream cheese chopped into little pieces
2 purchased taco shells or tostadas warmed




Directions:
Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl.

Season salsa mixture with salt. Set aside.

Melt butter in heavy medium skillet over medium-low heat.

Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl. Season with salt and pepper.

Pour egg mixture into skillet. Add cream cheese pieces. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.

Spoon eggs into warmed taco shells. Top with salsa mixture and serve.

kes 10 to 14 servings.
Salsa Scrambled Eggs
From


3 eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated cheese (optional; try Cheddar, Monterey Jack, or mozzarella)
1 tablespoon unsalted butter
3 tablespoons salsa
Flour or corn tortillas (optional)

In a small bowl, whisk together the eggs, salt, pepper, and the cheese, if using.

Melt the butter in a skillet over medium heat. Add the eggs and cook for 30 seconds. Add the salsa and scramble the eggs until set, about 1 minute more. If desired, spoon into warm flour or corn tortillas.

Yield: Makes 1 serving

NUTRITION PER SERVING
CALORIES 333(78% from fat); FAT 29g (sat 12g); SUGAR 4g; PROTEIN 22g; CHOLESTEROL 670mg; SODIUM 685mg; FIBER 1g; CARBOHYDRATE 4g

Answer 6

Is this what you are looking for? A dipping salsa? The link below is to a step by step recipe with a photo:

Answer 7

Sorry no measurements here, but.... Fresh sliced tomatoes, green peppers, red peppers (pending on how hot u want it), diced onions, lite vinegar, and sugar..

Answer 8

I dont measure nothing, looks and taste and how much you need