Authentic Mexican Salsa - Put a Little Spice in Your Life!
Our favorite authentic Mexican salsa is one of the best fresh salsa recipes we have ever tasted.
Make this to go with warm chips and homemade enchilladas.
Keep in mind that this Salsa Recipes is hot, but for a more mild sauce, remove the pepper's seeds and viens.
So tasty! As a healthy alternative, serve this Homemade Salsa with triscuits for a low calorie treat your whole family can enjoy!
DO NOT BURN.
If you burn, throw it out as it will be bitter.
When you can handle, break it into pieces & remove the stem and seeds.
Place the chile pieces in a cup of boiling water and let steep for 20 minutes.
Meanwhile prepare your tomato by removing the charred skins and squeezing out the seeds.
Chop the onion.
Remove the charred skin from the chiles, leaving a little skin and seeds.
Place passillas into a food processor with 2 tbl of water.
Purée for 20-30 seconds.
Add the tomato pieces, onion pieces and serrano chiles with some seeds.
Roughly purée, using off/on pulses.
Simmer the salsa in a 2 quart saucepan for 10 minutes to remove the raw flavor.
Place the salsa in a bowl and allow to cool.
Stir in salt to taste and cillantro.
Make this to go with warm chips and homemade enchilladas.
Keep in mind that this Salsa Recipes is hot, but for a more mild sauce, remove the pepper's seeds and viens.
So tasty! As a healthy alternative, serve this Homemade Salsa with triscuits for a low calorie treat your whole family can enjoy!
- 6 Tomatoes, charred or broiled Until skin blisters
- 1 medium Onion, chopped coarse
- 1 Dried passilla chile
- ¾ serrano chiles,charred Skined
- 3 tablespoon cilantro
- Salt to taste
DO NOT BURN.
If you burn, throw it out as it will be bitter.
When you can handle, break it into pieces & remove the stem and seeds.
Place the chile pieces in a cup of boiling water and let steep for 20 minutes.
Meanwhile prepare your tomato by removing the charred skins and squeezing out the seeds.
Chop the onion.
Remove the charred skin from the chiles, leaving a little skin and seeds.
Place passillas into a food processor with 2 tbl of water.
Purée for 20-30 seconds.
Add the tomato pieces, onion pieces and serrano chiles with some seeds.
Roughly purée, using off/on pulses.
Simmer the salsa in a 2 quart saucepan for 10 minutes to remove the raw flavor.
Place the salsa in a bowl and allow to cool.
Stir in salt to taste and cillantro.
