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Mexican Charred Tomatillo Salsa
Appetizer Mexican

Mexican Charred Tomatillo Salsa

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat.
  2. 2 Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
  3. 3 Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches. Serve with tortilla chips for dipping.

By Sony

Asparagus Guacamole
Appetizer Mexican

Asparagus Guacamole

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
  2. 2 Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving.

By PEABOY

Tostones (Twice-Fried Green Plantains) with Mayo Ketchup Dipping Sauce
Appetizer Mexican

Tostones (Twice-Fried Green Plantains) with Mayo Ketchup Dipping Sauce

4.9

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Combine mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate sauce for at least 30 minutes before serving.
  2. 2 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in hot oil until golden but not browned, 5 to 7 minutes. Drain on a paper towel-lined plate. Allow plantains to cool slightly.
  3. 3 Smash each plantain in a tostonero or with the bottom of a clean can. Fry flattened plantains again in hot oil until golden and crisp, 5 to 7 minutes more. Season with garlic salt and serve with sauce.

By LatinaCook

Easy Salsa
Appetizer Mexican

Easy Salsa

4.5

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Enchilada Sauce "Salsa Negra"
Appetizer Mexican

Enchilada Sauce "Salsa Negra"

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
  2. 2 Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
  3. 3 Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

By Isabel

Roasted Tomatillo and Garlic Salsa
Appetizer Mexican

Roasted Tomatillo and Garlic Salsa

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
  2. 2 Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

By SairajB

Roasted Spicy Salsa Verde
Appetizer Mexican

Roasted Spicy Salsa Verde

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
  3. 3 Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
  4. 4 Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

By SpeedySanchez

Salsa Borracha (Drunk Salsa)
Appetizer Mexican

Salsa Borracha (Drunk Salsa)

3.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place tomatoes and jalapeños in a saucepan; pour in beer and enough water to cover tomatoes and jalapeños. Simmer over medium heat until soft; remove from heat and let cool slightly.
  2. 2 Transfer tomatoes and jalapeños to a blender; add garlic and onion. Pulse until well blended, adding some of the cooking liquid to help with blending if necessary. Taste and season with salt.

By ALI GARCIA

Simple Smoked Salsa
Appetizer Mexican

Simple Smoked Salsa

5.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
  2. 2 Place tomatoes, onion, jalapeño, and garlic in a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
  3. 3 Transfer vegetables to the bowl of a food processor or blender. Add cilantro, lime juice, and salt; pulse several times until finely chopped (do not over-process). Serve immediately at room temperature, or cover and refrigerate for several hours to let flavors meld.

By France Cevallos

Red-Ribbon Roasted Salsa
Appetizer Mexican

Red-Ribbon Roasted Salsa

5.0

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
  4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
  5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

Morelos Salsa Verde
Appetizer Mexican

Morelos Salsa Verde

4.6

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
  2. 2 Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

By TAPATIA

Vegan Queso
Appetizer Mexican

Vegan Queso

4.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
  2. 2 Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

By Brooke Mulford

Edamame Dip (Edamole)
Appetizer Mexican

Edamame Dip (Edamole)

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Roasted Salsa Verde
Appetizer Mexican

Roasted Salsa Verde

5.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
  3. 3 Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
  4. 4 Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

By Coltonbear

Ali's Green Sauce
Appetizer Mexican

Ali's Green Sauce

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
  2. 2 Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

By Ali_B

Instant Pot Salsa Verde
Appetizer Mexican

Instant Pot Salsa Verde

5.0

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine tomatillos, onion, jalapeños, water, and garlic in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Cool for 10 minutes.
  3. 3 Stir in cilantro, lime juice, and salt; blend until smooth using an immersion blender.
  4. 4 Pack salsa in 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.

By Soup Loving Nicole