MEXICAN FOOD POZOLE RECIPES

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MEXICAN RESTAURANT SALSA RECIPE - MEXICAN FOOD JOURNAL



Mexican Restaurant Salsa Recipe - Mexican Food Journal image

Authentic Mexican restaurant salsa prepared with fresh plum tomatoes, white onion, cilantro, and serrano peppers just like they make in Mexico. It's simple, fresh-tasting, and easy to make.

Provided by Douglas Cullen

Categories     Salsa

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

1 pound plum (Roma tomatoes)
1 half medium white onion
2 serrano chiles (or small jalapeños)
1 clove garlic (optional)
8 sprigs cilantro (fresh)
2 tbsp. cooking oil
1 tsp. salt

Steps:

  • Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
  • Roughly chop the tomatoes, onion, chiles, and cilantro
  • Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time)
  • Add ½ teaspoon salt
  • Blend the salsa until it has a coarse texture
  • Preheat 2 tablespoons of oil in a pan
  • Pour the blended salsa in the hot oil
  • Bring to a boil and then reduce the heat to low
  • Simmer for 15 minutes
  • Adjust the salt

Nutrition Facts : ServingSize 1 /4 cup, Calories 60 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 338 mg, SugarContent 3 g

MEXICAN RESTAURANT SALSA RECIPE - MEXICAN FOOD JOURNAL



Mexican Restaurant Salsa Recipe - Mexican Food Journal image

Authentic Mexican restaurant salsa prepared with fresh plum tomatoes, white onion, cilantro, and serrano peppers just like they make in Mexico. It's simple, fresh-tasting, and easy to make.

Provided by Douglas Cullen

Categories     Salsa

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

1 pound plum (Roma tomatoes)
1 half medium white onion
2 serrano chiles (or small jalapeños)
1 clove garlic (optional)
8 sprigs cilantro (fresh)
2 tbsp. cooking oil
1 tsp. salt

Steps:

  • Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
  • Roughly chop the tomatoes, onion, chiles, and cilantro
  • Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time)
  • Add ½ teaspoon salt
  • Blend the salsa until it has a coarse texture
  • Preheat 2 tablespoons of oil in a pan
  • Pour the blended salsa in the hot oil
  • Bring to a boil and then reduce the heat to low
  • Simmer for 15 minutes
  • Adjust the salt

Nutrition Facts : ServingSize 1 /4 cup, Calories 60 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 338 mg, SugarContent 3 g

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