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Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.
Roast the poblano chilies on a grill or BBQ and let cool. Dice the tomatoes, poblano chilies, onion, and jalapeños. Combine all the ingredients and season to taste.
1. Restaurant-Style Salsa. First off: A classic. This is the style of salsa you'll find at most Tex-Mex restaurants. It uses canned whole tomatoes as the base, which gives it a richer tomato flavor.
Tomato sauce (Spanish: salsa roja, French: sauce tomate, ... Basic cooked tomato sauce, with garlic and olive oil is also a classic in the cuisine of southern France, ...
Tomatillo salsa works well, too, adding tang and a fresh flavor to this easy skillet dinner. ... Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner. Hot tomato sauce, a ...
1. In a bowl, toss the tomatoes with the onion, cilantro, jalapeño and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping.
Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4 minutes. Turn and cook until the fish is just white throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa.
So why not keep the theme rolling with a tasty homemade salsa to complete the. So it seems like the Kitchen Magician has Mexican food on the brain lately, with Green Salsa Chicken and Taco Shells ...