Ingredients:
4 medium tomatoes
1/2 medium yellow or red onion, finely chopped
1Tbs olive oil
2 medium carrots
3 cloves garlic
juice from one lime
2 tsp. olive oil
1 4oz. can diced Chile Ortega
1 tsp. sugar (optional)
1 or 2 jalapeno, de veined and seeded, finely chopped
6 sprigs of cilantro, chopped
Directions:
Saute the finely chopped onion in the 1 Tbs. olive oil for 20 minutes until golden brown. You can omit this step if you like your onions raw. I happen to like mine cooked and sweetened some by the cooking process.
When you are done cooking the onions add the finely chopped garlic to the onion and saute for one minute more. Remove onion/garlic mixture to a bowl.
Slice and chop tomatoes into 1/2 inch size chunks. Ideally you want all of your ingredients about the same size.
Cook the carrots in boiling water for 2 minutes. You want the carrots to have a crunch so don't overcook them. Rinse under cold water to stop the cooking process and cool them off. Chop the carrots into 1/4 inch chunks.
Cut off the stem and slice the jalapeno length wise and then chop very fine.
Remember, you can get as creative as you like with our basic mexican salsa recipes and add all kinds of different vegetables and fruits.
Here are some ingredients you can add to salsa:
corn
black beans
avocado
mango
lime juice
cream cheese
sliced almonds
sour cream
peaches
pineapple
watermelon
cooked sweet potatoes
A Few Tips On Making Salsa
It's a good idea to try and chop everything about the same size when making salsa and to chill it for an hour or two before serving.
Fruit salsa doesn't hold up as well as an all-vegetable salsa and should be eaten in one day.
Grilling some of the ingredients, such as the tomatoes, onions and peppers, can add a wonderfully different flavor to the taste of your Mexican salsa recipes. So don't hesitate to try this. Experiment and have fun!
4 medium tomatoes
1/2 medium yellow or red onion, finely chopped
1Tbs olive oil
2 medium carrots
3 cloves garlic
juice from one lime
2 tsp. olive oil
1 4oz. can diced Chile Ortega
1 tsp. sugar (optional)
1 or 2 jalapeno, de veined and seeded, finely chopped
6 sprigs of cilantro, chopped
Directions:
Saute the finely chopped onion in the 1 Tbs. olive oil for 20 minutes until golden brown. You can omit this step if you like your onions raw. I happen to like mine cooked and sweetened some by the cooking process.
When you are done cooking the onions add the finely chopped garlic to the onion and saute for one minute more. Remove onion/garlic mixture to a bowl.
Slice and chop tomatoes into 1/2 inch size chunks. Ideally you want all of your ingredients about the same size.
Cook the carrots in boiling water for 2 minutes. You want the carrots to have a crunch so don't overcook them. Rinse under cold water to stop the cooking process and cool them off. Chop the carrots into 1/4 inch chunks.
Cut off the stem and slice the jalapeno length wise and then chop very fine.
Remember, you can get as creative as you like with our basic mexican salsa recipes and add all kinds of different vegetables and fruits.
Here are some ingredients you can add to salsa:
corn
black beans
avocado
mango
lime juice
cream cheese
sliced almonds
sour cream
peaches
pineapple
watermelon
cooked sweet potatoes
A Few Tips On Making Salsa
It's a good idea to try and chop everything about the same size when making salsa and to chill it for an hour or two before serving.
Fruit salsa doesn't hold up as well as an all-vegetable salsa and should be eaten in one day.
Grilling some of the ingredients, such as the tomatoes, onions and peppers, can add a wonderfully different flavor to the taste of your Mexican salsa recipes. So don't hesitate to try this. Experiment and have fun!
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