Thread: Lookin for a great "Salsa Mexicana" recipe.?

I am looking for a great "salsa mexicana" recipe and I don't mean the "salsa fresca" or pico de gallo" version.The kind of salsa I am looking for is the one that requires roasting the tomatoes and chiles.This salsa will also be great for dipping or on use in tacos.Please respond if you have had many compliments on your salsa or if many people have requested your recipe.

Your on a computer so all you have to do is type in Salsa Mexicana recipes and you should get at least a 1000 recipes for it. Simple!

you start with a few mexican people add a few drinks and turn on the jukebox and we have SALSA MEXICANA. oh yeah and don't forget to roast the tomatoes and chile.

Put red tomatoes on the grill along with some jalapenos. Once the toamtoes and chiles are done (you'll know because the skin will be slightly burnt or toasty and starting to peel off. Also they should be very soft -the tomatoes-)Since we don't have the authentic stuff at home, we just use a bowl and a cup or glass (careful not to brake them or hurt yourself) to... ummm... hehehe I forgot how to say it, but, smash them all together. Start one tomatoe at a time, then add one chile at a time. (Depending on how much salsa you want to make add one tomatoe or two, depending on size per chile. Sometimes jalapenos are not hot at all so you may need to add more. Becareful.)(Oh I forgot to say to skin the tomatoes and chiles before smashing them. Cutting up the chiles into little pieces before smashing them will help too.)Once you have them all smashed to where it looks like salsa (you'll have some chunks, but, that's good too), add salt to taste. Very finely chop up some white onions or scallions, which ever you preffer, and add them too. Also chop up some cilantro and add. (I recommend first rinsing the cilantro in salt water because this helps get rid of any bacteria they may have).That's pretty much it. If you're going to be using this for a barbeque or asada, I suggest grilling some scallions too.

1 pound fresh tomatillos, husks removed 1 head garlic cloves, separated and peeled 3 fresh jalapeno peppers 1 bunch fresh cilantro 1/2 cup water, or as needed salt and pepper to taste DIRECTIONSPreheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving. ----OR----12 roma (plum) tomatoes 2 cloves garlic, unpeeled 1 small onion, quartered 1 jalapeno chile pepper 1 1/2 tablespoons olive oil 1 teaspoon ground cumin 1/4 teaspoon salt 3 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro DIRECTIONSPreheat the broiler. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Roasted Tomato Salsa12 roma (plum) tomatoes 2 cloves garlic, unpeeled 1 small onion, quartered 1 jalapeno chile pepper 1 1/2 tablespoons olive oil 1 teaspoon ground cumin 1/4 teaspoon salt 3 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro DIRECTIONSPreheat the broiler. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

if you like avoacates take two and the green jalapenos put them in the blender add half a cup of water then blend until smooth then place in a bowl and add salt according to what you think is enough. it great for tortilla chips, tacos de fajitas,on top of tamales.ect.. try it and good luck!!

SALSA MEXICANAWhen the red tomatoes, ripe and sweet, intervene in this classic salsa, offered everywhere around the country, you have found the perfect accompaniment for your botanas. Please cut the ingredients by hand, never using electric help. 3 ripe tomatoes, chopped; 1/2 cup chopped onion; 1/2 cup fresh cilantro, chopped; 4 to 6 chiles verdes (chile serrano), finely chopped; 2 teaspoons salt; 2 teaspoons lemon juice. Mix well all ingredients in a serving dish, or salsera. Add a little bit of water if needed. Salt to taste. You can, of course, make your salsa as hot as you want, by adjusting the amount of chile serrano you use.At the beginning of your fiesta, you can arrange a table with serving plates offering avocado cut into slices, sliced white fresh cheese (what we call queso fresco or panela in Jalisco), tortillas kept warm in a tortillero, and the salsa; small individual dishes and napkins. Let your guests prepare their own tacos.Remember that exposed avocado turns black in a short period. So cut it just before serving. To prolong its good looks, keep it in close contact with its seed. Sprinkling it with lemon juice helps.After botanas and a couple of shots of tequila, we are ready to undertake more serious enterprises. Let the main course be served:

All these recipes are good. Another choice for chile's besides jalapeno's are roasting Anaheim chile or mirasol chile. These give it an excellent fresh taste where the spice isn't overwhelming, but still has kick to it. Anaheim is a long lighter green chile. Mirasol is light green, but is shorter & spicer than the anaheim. Jalapeno's are still hotter than both, but is mostly spicy. The anaheim & mirasol will give you lots of flavor when roasted. You can roast the chile's in your house, but the roasting steam might burn your eyes if not used to it. Most mexican markets/stores will roast the chile's for you if you ask.