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Baked Tortilla Chips
Appetizer Mexican

Baked Tortilla Chips

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
  3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
  4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
  5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
  6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
  7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
  8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

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

Mexina Salsa Verde
Appetizer Mexican

Mexina Salsa Verde

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place tomatoes and jalapeños in a pot; cover with water. Bring to a boil; cook until tomatoes and jalapeños turn light green, about 15 minutes. Drain well.
  2. 2 Transfer tomatoes and jalapeños to a blender; add onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

By OLESEA

Grape and Avocado Salsa
Appetizer Mexican

Grape and Avocado Salsa

4.9

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

By AMiller

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

Salsa
Appetizer Mexican

Salsa

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomatoes, onion, tomatillo, cilantro, garlic, lime juice, and salt in a medium-sized mixing bowl. Mix well.
  3. 3 Add 1/2 of the jalapeño pepper and taste. If you desire your salsa with more kick, add remaining 1/2 jalapeño.
  4. 4 Cover the salsa and chill until ready to serve.

By Allrecipes Member

Blueberry Habanero Salsa
Appetizer Mexican

Blueberry Habanero Salsa

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place 1 cup blueberries in a blender; cover and blend until puréed. Transfer to a bowl; set aside. Coarsely chop remaining 1 cup blueberries; add to the bowl.
  2. 2 Add onion, tomatoes, sugar, habaneros, cilantro, lime juice, garlic, and salt to blueberry mixture; stir to combine.

By B_aced

Secret Ingredient Pico de Gallo
Appetizer Mexican

Secret Ingredient Pico de Gallo

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a medium bowl, combine onion, jalapeño pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

By Jenny

Jen's Fresh and Spicy Salsa
Appetizer Mexican

Jen's Fresh and Spicy Salsa

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse tomatoes, green onions, jalapeño peppers, and cilantro in a blender or food processor to desired consistency. Transfer to a serving bowl. Mix in lime juice, hot pepper sauce, black pepper, garlic powder, and salt until well combined.

By JennyJenn

Fresh Homemade Salsa
Appetizer Mexican

Fresh Homemade Salsa

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor.
  3. 3 Pulse until mixture is combined but still chunky.
  4. 4 Transfer salsa to a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.
  5. 5 Serve with chips.

By Stephanie Roynestad Fuller

Roasted Tomato Salsa
Appetizer Mexican

Roasted Tomato Salsa

4.7

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.
  2. 2 Place tomatoes, onion, garlic, and jalapeño in a medium baking dish; drizzle with olive oil.
  3. 3 Broil, checking often, until the vegetables are charred, about 5 to 10 minutes. Remove vegetables from heat. Remove and discard tomato cores, jalapeño stem, and garlic skins.
  4. 4 Transfer charred vegetables into a blender or food processor; process until coarsely chopped. Transfer into a medium bowl; stir in cilantro, lime juice, cumin, and salt.

By KATKRO

Mango Habanero Salsa
Appetizer Mexican

Mango Habanero Salsa

4.0

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
  3. 3 Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
  4. 4 Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

By Van Dana

Tasty Tomatillo Guacamole
Appetizer Mexican

Tasty Tomatillo Guacamole

4.7

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
  2. 2 With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
  3. 3 Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

By Keiko

Avocado-Spinach Dip
Appetizer Mexican

Avocado-Spinach Dip

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
  2. 2 Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

By Sunny Hart