Authentic Mexican Salsa
"This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve"
photo by Swirling F.
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
3 cups
- Serves:
- 16
ingredients
- 11 -15 dried arbol chiles (8-10 dried arbol peppers for Mild, 11-15 medium, 16-20 for Hot)
- 1 (14 ounce) can DelMonte stewed tomatoes, with juice
- 1⁄2 small yellow onion
- 1 jalapeno
- 1 bunch cilantro
- 1 garlic clove
- 1 teaspoon lemon juice or 1 teaspoon lime juice
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
directions
- Take the stems off the peppers and throw away the stems.
- Place the peppers and seeds in the bender. Blend well.
- Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
- I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
- If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
- Refridgerate for at least 1 hour before serving.
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Reviews
-
Oh, my!!! I have to admit that I'm a salsa snob - and usually don't use a recipe to make them. But I chose salsa as a theme for My Three Chefs, and was rewarded with this awesome recipe! I was VERY leery of the instructions, as I have never used dried chiles in a salsa without reconstituting them in hot water first. I'm Hispanic, so I think I know my stuff - but apparently not. :-) This salsa is beyond excellent. However, be forewarned that it is very spicy (I only used 10 chiles, and only the dried seeds of 5 of them). Perhaps it was the jalapeno, which was a very hot one. The flavor is deep and complex. Add to this how very EASY it was to make and you have a winner! You've made a believer out of me, and thank you for posting a salsa recipe that is going directly to my Favorites folder. Made for My 3 Chefs 2013. -
I came, I saw (reviews), I conquered salsa. I like spicy food, so I used 20 chiles and 2 jalapeños, 2 cloves of garlic (my wife loves garlic), and it was amazing! My wife and I have tried many great salsa recipes, including one that is pretty close to this, but this is better... it's our favorite salsa recipe to date. I'm not Mexican, but I'm a SoCal native of over 30 years, have real Mexican friends, and have lived on the Mexican border. Can't wait to keep enjoying it! (Actually, we still have half of it left over... lunch tomorrow!) One reviewer said tomatoes were added to appease western palates. I did cursory research, and the sources I read state tomatoes AND chiles were ingredients in early Mexican salsas. -
There are no tomatoes in the original authentic Mexican salsa recipe..<br/>They have been added later on in order to agree with the American Pallet... -
This is a very good and easy recipe but if you follow the direction this is a very HOT salsa with only 8 arbol peppers and only 4 of them with seeds and 1 jalapeno . To bring it down to a medium we double everything except the arbol peppers and the jalapeno. If it was not so hot, would have given it 5 stars. -
As another reviewer said, be careful with the chilies. I used 10, which should have been mild according to the recipe, but it was way too hot (and I like spicy). This salsa would have been very good and I would have rated it 5 stars except for how spicy it came out.
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