Homemade Mexican Salsa

Homemade Mexican Salsa

Salsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies and squash seeds.

However, official discovery to the rest of the world did not occur until the Spaniards conquered Mexico in the 1500’s.

This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish ‘salsa.”

Homemade Mexican Salsa

Salsa in modern times is a favorite appetizer at tail gates, parties, restaurants, and the dinner table.

Homemade Mexican Salsa

2 serrano peppers

1 medium purple onion, quartered

3 garlic cloves

3 medium tomatoes, quartered

4 fresh cilantro sprigs

1/2 teaspoon salt

Tortilla chips

Heat barbecue grill. Place a reusable, washable copper grill mat over grill.

Place prepared vegetables on heated copper sheet. Roast until produce is charred some, about 10-15 minutes.

Occasionally turn vegetables to even char on all sides.

Immediately place serranos plastic bag for about 20 minutes. Peel off and discard charred skins. Remove stems and seeds.

Place onion, garlic, tomatoes, cilantro and salt in a food processor. Cover and process until salsa reaches desired consistency.

Chill until serving. Serve with chips.

Homemade Mexican Salsa

How Long Does Homemade Mexican Salsa Last

Homemade salsa typically lasts for about 7 to 10 days when stored in an airtight container in the fridge.

If you want, add 1/2 to 1 teaspoon of lime juice to help retard spoilage for a longer period of time.

If you like your salsa with a thicker, chunkier consistency, you can strain off some of the extra liquid after chilling.

Try adding a few other dipping options on the side, like homemade guacamole. Find recipe here: Mango Guacamole Chicken Salad.

Find more of your favorite Mexican foods following these links.


More Deliciously Yummy Recipes

Peach Mango Salsa

 

Peach Mango Salsa

 

Are you excited about salsas like we are here at Splendid Recipes and More? If you don’t like tomatoes, this salsa’s for you.

If you’ve never made such a salsa, Peach Mango Salsa, then your in for a treat. But maybe your thinking, “This looks good, but I’ll stick with my favorite store bought Peach Mango Salsa.” OK will you do that, but look what’s in that store bought salsa:

Tomatoes, Mango, Water Filtered, Peppers, Chilies and Peppers, Onions, Cane Juice Evaporated, Tomatoes Puree, Peaches, Cilantro, Vinegar Red Wine, Salt, Lemon Juice, Spices, Citric Acid, Sodium Metabisulfite, Sodium Erythorbate, Xanthan Gum.

Did you notice I high-lighted the last four ingredients? Will that’s not in our Peach Mango Salsa.

Here is what you will need:

2 medium peaches, peeled, de-seed, chopped

1 large mango, peeled, de-seed, chopped

½ cup green onions, diced (about 3 scallions)

½ red bell pepper, diced

1 Serrano pepper, de-seed, minced

½ cup cilantro, chopped

½ tsp. salt

1 tbsp. sugar

1 tbsp. lime juice or ¼ of a lime

If your not sure on how to cut a mango, we added this video from – Special Fork Videos – to show you how.

Prepare the peaches and mango and place them into a medium mixing bowl along with the diced onion and bell pepper. Do not mix. Next add the Serrano pepper and chopped cilantro, again do not mix.

Together add salt, sugar and lime juice. Now stir the mixture until well incorporated.

Let mixture set for 15 minutes at room temperature for flavors to infuse, or refrigerate until ready to eat.

This salsa keeps in a mason jar, for 4-5 days in the fridge, or can be frozen for later use. If you use plastic to store the salsa, it will be fresh for just about 2 days.

Serve the salsa with white or yellow corn chips, grilled chicken, grilled fish or any Mexican meal (Link here for some ideas from our blog).

 

What Others are Saying About Salsa:

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Mexican Huevos Divorciados

Huevos Divorciados

Mexican cuisine is a mix of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic food ingredients remain the same, or what is native to the culture, such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.

With the introduction of the chicken, came the egg and in turn the modern day breakfast that is called Huevos divorciados, which  is Spanish for divorced eggs. It’s a breakfast mostly found in Mexico City and features two fried eggs separated by a column of refried beans. In some homes of Mexico they will replace the beans with chilaquiles. Typically, one egg is covered in salsa roja or red salsa, while the other is covered in salsa verde or green salsa.

Here is what you will need for the featured recipe:

½ cup avocado oil – smoke point 500 degrees- (you can use vegetable oil, but is high in omega-6 which is inflammation causing to the body, olive oil has a low smoke point -350 degrees-)

2 corn tortillas

2 large eggs

¼ cup green salsa

¼ cup red salsa

½ cup pinto or black beans, cooked

step by step Huevos Devorciados

Place a small frying pan on medium high and heat oil. With a pair of cooking tongs dip tortillas one at a time to fry, but not crisp; about 1 to 1 ½ minutes. Allow oil to drip off and place onto plate. Allow tortillas to overlap each other.

Remove all but a small amount of oil from pan. Return pan to heat and crack both eggs into pan. Place lid over eggs and cook sunny side up style; about 2 to 3 minutes. Turn eggs onto tortillas, making sure egg is lying in center.

Next spoon beans over top of eggs, also centering the beans over the eggs. On one side of the beans, spoon on the red salsa. Next spoon the green salsa on the other side.

Recipe is for 1 swerving. Follow the instructions doubling ingredients to serve 2.

 

What Others are Saying about Eggs and Mexican Breakfast Ideas:

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