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Whole Lime Margarita
Appetizer Mexican

Whole Lime Margarita

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut limes into quarters; remove and discard the center part of the rinds. Blend until completely smooth, about 1 minute.
  3. 3 Transfer lime quarters to a blender with cold water, tequila, sugar, orange-flavored liqueur, and salt.
  4. 4 Blend until completely smooth, about 1 minute.
  5. 5 Strain mixture into a large measuring cup or small pitcher
  6. 6 Serve over ice and garnish with lime slices.

By Nicole McLaughlin

Scott's Pico de Gallo
Appetizer Mexican

Scott's Pico de Gallo

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.

By SUZWIRTHLIN

World's Best Guacamole
Appetizer Mexican

World's Best Guacamole

3.8

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine the onion with the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for 2 hours. Strain through a fine-mesh sieve and discard the lime juice. Set the onions aside.
  2. 2 Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until smooth; add the avocado and continue processing until creamy and smooth. Transfer the mixture into a small serving bowl; fold the soaked onions, chopped cilantro, and about half the pomegranate seeds into the avocado mixture. Top with the remaining pomegranate seeds and garnish with the cilantro sprig to serve.

By gem

Authentic Fire-Roasted Tex-Mex Salsa
Appetizer Mexican

Authentic Fire-Roasted Tex-Mex Salsa

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  2. 2 Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
  3. 3 Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
  4. 4 Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

By severlysnaped

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

Grilled Pineapple Mango Salsa
Appetizer Mexican

Grilled Pineapple Mango Salsa

4.5

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. 2 Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  3. 3 After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

By Mama Smith

Guacamole with Nopales (Mexican Cactus)
Appetizer Mexican

Guacamole with Nopales (Mexican Cactus)

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a small nonstick skillet over medium heat. Add nopales and cook, stirring occasionally, until soft, about 10 minutes. Let cool.
  2. 2 Mash avocado in a bowl with lime juice, olive oil, and salt. Stir in tomato, jalapeno, cilantro, and cooked nopales.

By Allrecipes Member

Ceviche Self-Portrait
Appetizer Mexican

Ceviche Self-Portrait

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Corn in a Cup (Elote en Vaso)
Appetizer Mexican

Corn in a Cup (Elote en Vaso)

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
  2. 2 Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
  3. 3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

By Muy Bueno

Jalapeno Salsa
Appetizer Mexican

Jalapeno Salsa

4.4

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
  2. 2 Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

By Trey

Mexican Street Corn Dip
Appetizer Mexican

Mexican Street Corn Dip

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a skillet over medium-high heat. Add corn, jalapeño, and garlic; sauté until charred, 8 to 10 minutes.
  3. 3 Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
  4. 4 Serve warm.

By Ashley Wellner's Kitchen

Fire-Roasted Poblano Salsa
Appetizer Mexican

Fire-Roasted Poblano Salsa

4.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeño peppers.
  2. 2 Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
  3. 3 Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
  4. 4 Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.

By France Cevallos

Crab Ceviche
Appetizer Mexican

Crab Ceviche

4.6

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Place crabmeat in a large glass or porcelain bowl; stir in olive oil until well coated. Stir in tomatoes, onion, cilantro, and serranos. Squeeze lime juice over top; mix well. Season generously with salt and black pepper. Cover the bowl; refrigerate before serving, about 1 hour.

By LOUISGUCCI

Toe's Best Salsa
Appetizer Mexican

Toe's Best Salsa

4.3

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place onion in a large bowl and set aside. Combine tomato sauce, jalapeño peppers, serrano pepper, garlic, lime juice, salt, and black pepper in a blender. Blend well. Place cilantro in the blender, and pulse several times to chop. Do not over-blend.
  2. 2 Pour the tomato sauce mixture into the bowl with onion and stir well to combine. Refrigerate at least 1 hour to blend flavors before serving.

By toenacious

Chili Nachos
Appetizer Mexican

Chili Nachos

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix tomatoes, onion, and cilantro together in a bowl. Squeeze lime into mixture and toss to combine.
  3. 3 Arrange chips in a single layer on a heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives, and cheese. Add jalapeño slices, if desired. Repeat layers until all ingredients are used.
  4. 4 Bake until cheese is completely melted., about 15 minutes. Serve nachos hot.

By HORMEL CHILIR

Mexican Street Corn Dip
Appetizer Mexican

Mexican Street Corn Dip

3.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk yogurt, lime juice, and cilantro together in a small bowl until well combined; set aside.
  2. 2 Melt butter in a large skillet over medium heat. Add corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Off heat, stir in yogurt mixture and cotija cheese until incorporated.
  3. 3 Transfer dip to a slow cooker to keep warm.

By Amanda Uher