Mexican Salsas
Servings: 2 cups
Ingredients
- TOMATO SALSA
- 1 can 28 ounces whole peeled tomatoes without basil drained
- 1/4 medium sized sweet yellow onion chopped
- 1 lime juiced
- 2 tablespoons finely chopped cilantro
- salt to taste approximately 1/2 tsp
- 1 jalapeno pepper chopped head and bottom removed
- MANGO SALSA
- 2 fresh ripe mangoes peeled, and diced into little cubes
- 1 lime juiced
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped cilantro
- 1 jalapeno finely chopped
Instructions
- TOMATO SALSA
- Place the whole tomatoes inside a blender or food processor and blend for only a few seconds until tomatoes are chunky. It's best to use the pulse bottom so you don't over blend. Transfer half of the chopped tomatoes to a bowl and add the onion to the remaining half inside the blender. Pulse it a few times until the desirable consistency. Add the lime juice, cilantro, salt and jalapeño and pulse it for a few seconds. Transfer the tomato mixture to the reserved remaining tomato chunks. Combine them together. Taste the salsa. Add more salt or lime juice if needed.
- Enjoy!
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- MANGO SALSA
- Peel and dice the mangoes into small cubes, the smaller the size the nicer they will look.
- Add them into a bowl. Add the lime juice, red onion, cilantro, and half the jalapeño. Mix everything together. Taste the salsa. Add salt to taste. Add more jalapeño slowly until desired heat is attained. Enjoy!