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Texas, Tex - Mex and Mexican. Salsa, Sauces and Dips
A true taste of Texas, Tex-Mex and Mexican. Salsa, Sauces and Dips. The flavors of the south. OH SO GOOD!
"See our Archives page for many  more Texas, Tex-Mex and Mexican. Salsa, Sauces and Dips".
( 1 ) Mama's Salsa: ( 2 ) Avocado Salsa: ( 3 ) Basic Green Mexican Salsa: ( 4 ) Basic Red Mexican Salsa: ( 5 ) Salsa with Any Kind of Dry Chiles: ( 6 ) Cream Cheese-Salsa Spread: ( 7 ) Tomatillo Salsa: ( 8 ) Narvaez Salsa: ( 9 ) De Gallo Salsa: ( 10 ) Salsa Cruda: ( 11 ) Just Good Salsa: ( 12 ) Salsa Verde, Mexican Style: ( 13 ) Santa Maria Salsa: ( 14 ) Smoked Chili Salsa: ( 15 ) Super Bowl Salsa: ( 16 ) Mango And Jicama Salsa: ( 17 ) Tomatillo Apple Salsa: ( 1 ) Con Queso Dip: ( 2 ) Cheesy Artichoke Dip: ( 3 ) Cheesy Salsa Dip: ( 4 ) Mexi-Cali Layered Dip: ( 5 ) Multilayered Mexican Dip: ( 6 ) Salsa Con Queso Dip: ( 7 ) Two-Cheese Picante Smoked Meat Dip:
( 1 ) Mama's Salsa:
 
  8       Roma tomatoes fine chopped
  8       Tomatoes finely chopped
  1       bn Cilantro finely chopped
  1       md Red onion finely chopped
  1       cl   Garlic minced
  2       Celery finely chopped
  2       sm Jalapeno peppers or to taste
  1       Green chili pepper
                or to taste
  1       Serrano pepper or to taste
  1       t  Salt
           Red cayenne pepper to taste
           Black pepper to taste

Combine first six ingredients in a large bowl and mix well. Chop the peppers finely and add to large bowl. Mix salsa well. Add the spices (I normally use about 1-2 teaspoons of the spices) and mix. Let chill in refridgerator at least 1 hour for flavor to combine.

( 2 ) Avocado Salsa:

     1/2   c  Finely diced Avocado
  1 1/2   c  Peeled, seeded, finely
                Chopped tomatoes 
     1/2   c  Red onion, diced
     1/4   c  Diced jalapeno, fine
     1/4   c  Diced bell pepper, fine
     1/4   c  Fresh parsley, chopped
     1/8   ts Sugar
                Salt

Chop each vegetable by hand or with food processor. Mix together in a nonaluminum bowl. Add the sugar and salt to taste. Adjust the sesonings if necessary. Let the salsa sit for at least 1 hr. Stir well before serving. Yield: Approx. 2 cups.

( 3 ) Basic Green Mexican Salsa:
 
  8        Green Tomatillos
     1/2   Large 
Onion
            Fresh Green chiles serranos quantity as you want
  1        clove  garlic
            Salt and pepper
  10       Leaves of Cilantro (optional)
 
Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 min. Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more. Now you can prepare "chilaquiles" or eggs.

( 4 ) Basic Red Mexican Salsa:
 
  5         Red tomatoes fresh
     1/2    large Onions
             Fresh green chiles serranos (quantity you want)
  1         clove garlic
             Salt and pepper
 
In a boiling water cook one or two minutes the red tomatoes and chiles, peel the tomatoes skin, then ground with other ingredients. You can eat fresh for use with tacos or quesadillas. or cook: In a sauce pan add a little amount of vegetable oil, when will be warm, add the salsa and cook 10 min aprox., now you can prepare chilaquiles or eggs.

( 5 ) Salsa with Any Kind of Dry Chiles:
 
  6        large Chiles dry 
     1/2  medium Onion
     1/4  cup Vinegar
  1        clove garlic
            Salt
            Vegetable oil
 
Morita, mulato, guajillo or any kind. If the chiles are little like jalapenos or serranos, use 15 chiles The kind of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles. But this is the basic recipe for prepare salsas with dry chiles. Wash the chiles in water and discard the seeds and threads of chiles. Let stand in water at least 2 or 3 hours or all the night, if you do not have time let the chiles in warm water at least 30 min. Then ground with the other ingredients and in a sauce pan put a little amount of vegetable oil when it will be warm add the salsa and cook 30 min or more, the flavor of vineagar has to disapear, add water if need. When it is cooked you can use for "Chilaquiles", "Enchiladas, and Eggs".
( 6 ) Cream Cheese-Salsa Spread:
 
  1       pk  Regular or light cream
           cheese (8 oz)
           Thick & Chunky Salsa
           Chopped fresh cilantro (opt)
 
Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips.
( 7 ) Tomatillo Salsa:
 
  8        To 16 Tomatilloes depending
            On size.
 12       Chiles Serranos 
  2        Jalapenos 
  4        Cloves Garlic
  1        sm Onion, really small, or half
            Medium onion.
     1/2   ts Salt
     1/4   c  Cilantro
 
Roast above ingredients in a oil-free cast iron pan, turning occasionally. Leave husks on tomatillos while you roast them. The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done.  Let me add: the goal is to blacken the skin while doing the least tomatillo exploding that you can. That way they don't lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.  Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. (This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise).
( 8 ) Narvaez Salsa:
 
 18       oz Whole tomatoes (2 cans)
  2        ts  Fresh chopped cilantro
                    or 1 ts dry cilantro
     1/2  Onion, chopped
     1/2   ts Garlic powder
  1         t Salt
  5         Jalapeno peppers (canned) choped
 
Place tomatoes, cilantro, onion, garlic powder, salt and jalapeno peppers in blender; buzz until chunky smooth. Preparation time: 10 minutes.
Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving.
( 9 ) De Gallo Salsa:
 
  2       c Cups
  6       Serrano or Jalapeno chiles,
           stems and seeds removed, Finely chopped
  1       lg Onion, finely chopped
  2       md Tomatoes, finely chopped
  3       Cloves garlic, finely chopped
     1/4  c Finely chopped cilantro
     1/4  c Oil
   3       tb Red wine vinegar
 
Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving.
( 10 ) Salsa Cruda:
 
   2         Medium tomatoes, quartered
   1         Medium onion, quartered
   2         Jalapeno chiles, halved
              seeds removed, optional
   1         tb Lime or lemon juice
      1/2   ts  Salt
   1         tb Chopped cilantro, optional
 
Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups.
( 11 ) Just Good Salsa:
 
   2       ea  Tomatoes diced

   1       ea  Pepper, bell, green seeded and diced
  
3       ea  Jalapeno deveined
      1/4 c   Onion, red chopped
   2       tb    Coriander, fresh chopped
   1       tb    Lime juice
   1       pn   Sugar (opt)
                   Salt
                   Pepper, black

In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just before serving, season with pinch sugar, salt and pepper to taste. Makes about 2 cups.

( 12 ) Salsa Verde, Mexican Style:

     1/2  md Onion, finely minced
   1       tb Minced, fresh cilantro
   1       Serrano or jalapeno chile,
                  finely minced
      1/2  ts Salt, OR more
  10       oz Canned tomatillos, well
                  drained

If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients). Taste and adjust seasonings. Makes about 2 cups.

( 13 ) Santa Maria Salsa:
 
  29      oz (2 Cans) Tomatoes OR
   3 1/2 c  Fresh Tomatoes Peeled And Chopped

      1/2 c  Celery Chopped
      1/4 c  Onion Chopped
      1/4 c  Green Pepper Chopped
   1 1/2  ts  Salt
   1        t    Prepared Horseradish
   1        tb  Vinegar
   1        tb  Sugar
   1        tb  Worcestershire Sauce
   1             Pickled Jalapeno Minced
OR
                        To Taste
 
Finely chop the canned tomatoes with scissors and mix with the other ingredients. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors. Serve at room temperature as a side dish with meats, beans, and barbecue. Any leftovers can be refrigerated for several days.
( 14 ) Smoked Chili Salsa:
 
   1       cn  Chipotle chiles in adobo
                        sauce
   2       c     Boiling water
   2       tb    Tomato paste
   1       tb    Strong red wine or balsamic
                   vinegar or more to taste
   2       tb    Brown sugar
 
Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups.
( 15 ) Super Bowl Salsa:
 
   1       cn      28 oz whole peeled tomatoes
                     And juice, chopped
   3       c        Thinly sliced celery
   1       cn      19 oz chick peas, pureed
   1       md     Cucumber, peeled and diced
   1       c        Chopped fresh cilantro
   1       cn       4 oz chopped green chiles
   2       tb        Fresh lime juice
   1       tb        Vinegar
    1/2   tb        Sugar
   2       cl        Garlic, chopped
   1       t          Ground
cumin
   1       t          Oregano
 
In a large glass bowl, combine all. Cover and refrigerate until ready to serve.
( 16 ) Mango And Jicama Salsa:
 
   2      Ripe mangos
   1      medium Jicama
   1      medium Onion, preferably sweet
   2      large Jalapeno peppers
   2      large Hot peppers
   1      can Concentrated orange juice
   1      medium Lime
 
Preferably Habanero or Manzanno/Ricoto Finely chop the jicama in a processor. Squeeze the lime over it to keep it from browning and to add flavor. Add one can of water to the orange juice concentrate (instead of the 3 cans called for in orange juice). Pour 1/2 cup of the orange juice over the jicama. Cover with plastic and refrigerate overnight. The jicama readily takes on the flavor of the oranges and will taste like "crunchy oranges". You can add water to the remaining orange juice and use it for juice. At least 3 hours before you need the salsa, Finly mince the onion (preferably Vidalia onion or Texas 1015). Using the processor, mince the jalapeno and habanero after removing the seeds. Peel the mangos and coarsly chop by pulsing the processor. Combine all ingredients and cover with plastic until time to serve. This is good served with tortilla chips or served over grilled chicken. I even like it over vanilla ice cream. It will be very hot to non-chile Heads, but very mild and delicious to those who love chile peppers.
( 17 ) Tomatillo Apple Salsa:
 
  24     Fresh tomatillos hulled
          and chopped (4 2/3 c),
                    OR
   4     cn Tomatillos (18oz cans)
          drained and chopped
   3     md Tart apples peeled, cored
          and finely chopped (2c)
     1/2 c Sweet red pepper -- chopped
     1/2 c Cider vinegar
   5      Fresh/can jalapeno peppers
           Seeded and finely chopped
                (1/4 to 1/3 c)
     1/4 c Snipped fresh cilantro
     1/4 c Sugar
 
Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar, and 1 ts salt in a 4 to 6-qt kettle. Bring to boil. Reduce heat and simmer, uncovered, 15 minutes. Ladle into hot, sterilized half-pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling-water canner for 10 minutes. Makes 5 half-pints.
A taste of Texas, Tex-Mex and Mexican. Salsa, Sauces and Dips. The flavors of the south.
A few Good Dips.. OH SO GOOD!!
( 1 ) Con Queso Dip:
 
  8       oz  Picante Sauce
                      OR
  8       oz  Thick & Chunky Salsa
  1       lb   Velveeta cheese food, cubed
 
In a saucepan or microwave-safe bowl, combine Picante sauce and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes, just until cheese is melted, stirring occasionally. Surround with chips or if you're so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast.
( 2 ) Cheesy Artichoke Dip:
 
  1      cn Artichoke hearts (14 oz)
    1/2 c   Picante Sauce
                     OR
    1/2 c   Thick & Chunky Salsa
    3/4 c   Mayonnaise (light or reg)
  1      c   Freshly grated Parmesan
 
Drain and chop artichoke hearts. Mix with , mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers.
( 3 ) Cheesy Salsa Dip:
 
  1      cn Pasteurized process cheese spread (8 oz)
              
OPTIONAL:
              Sliced green onion tops
              Chopped cilantro
    1/2  c  Thick & Chunky Salsa
    1/4  c  Dairy sour cream
              
TOPPINGS:
              Diced red bell peppers
 
Combine cheese spread, Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups.
( 4 ) Mexi-Cali Layered Dip:
 
  1             Ripe avacado, peeled, seeded and mashed
  1       c    Pace Thick & Chunky Salsa
  1       t     Lemon juice
    1/4 ts    Salt
    1/2 md Tomato, chopped
    3/4  c     Sour cream
    1/2  c     Shredded cheddar cheese
                       OR
    1/2  c     Monterey Jack cheese
    1/4  c     Thinly sliced ripe olives
 
Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill. To serve, spread sour cream over top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers. Makes about 3-1/2 cups.
( 5 ) Multilayered Mexican Dip:
 
 1      cn Refried beans 14 oz
 1 1/4 c  Sour cream
    1/4 ts Cumin ground
             Hot pepper sauce
    1/3 c  Onion finely chopped
 1       t   Lime juice
    1/4 ts  Hot pepper flakes
    1/3 c   Green onions
    1/2 c   Olives black sliced
 2           Tomatoes chopped
 2       c  Cheddar shredded
 
In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers.
( 6 ) Salsa Con Queso Dip:
 
  1       lb Velveeta Process Cheese seeded and mashed
    1/2  c  Thick & Chunky Salsa
 
Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes.
( 7 ) Two-Cheese Picante Smoked Meat Dip:
 
  1       pk Cream cheese (8 oz)
     3/4 c    Pace Picante Sauce
                            OR
     3/4 c    Pace Thick & Chunky Salsa
     3/4 c    Smoked Meat (your choice), very finely
                     chopped (from the deli)
     1/2 c    Sliced green onions w/tops
     1/4 c    Grated Parmesan cheese
 
Keep the ingredients for this warm, fast and festive dip on hand for speedy snacks and parties. To prepare combine cream cheese and Pace in a small saucepan; stir over low heat until cheese is melted. Add Meat, green onions and Parmesan cheese. Heat through, stirring frequently. Transfer to a serving dish and sprinkle with additional green onion slices. Serve warm with vegetable dippers, thin breadsticks or unsalted chips. Makes 2-1/2 cups.
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See our Archives page for more Texas, Tex-Mex and Mexican. Salsa, Sauces and Dips.