Wednesday, August 10, 2011

Salsa Mexicana Recipe...The Real Thing

Salsa Mexicana

This all-purpose uncooked sauce represents the colors of the Mexican, white and green.  Salsa Mexicana is the most common Mexican sauce and is used as a condiment for all kinds of Mexican food, to enjoy with chips, on top of quesadillas, or just spooned all over everything...rice, beans, meat, whatever.
It is best used right away, or at least within one day. If you have extra and can’t use it up quickly, it can be cooked and used to make a delicious Huevos Mexicanos, which is basically scrambled eggs with salsa cooked in...or you can cook the sauce and then blend it for a great sauce for your Huevos Rancheros or to pour over Carne Asada.
It is recommended to use latex gloves when handling chiles. They are very powerful and can burn the skin of hands, and the essence will stay on your hands for hours, making it very unwise to touch your face or eyes for up to 24 hours. If you forget to use the gloves, keep hands away from your face!
Note: Can also be made without chile for children or anyone who doesn’t appreciate spiciness.

What you’ll need:
5 Roma Tomatoes 1/2 Large White Onion 1 small bunch Cilantro  
2 to 6 Serrano Chiles 1 Fresh Lime Salt

WASH and/or disinfect Tomatoes, Onion, Chile, Cilantro, Lime
 CHOP 5 Roma Tomatoes
 CHOP 1/2 Large White Onion or 1  whole Small  Onion
 CHOP 1/2 cup Cilantro
 CUT 3 to 6 Serrano Chiles lengthwise and take out seeds.  CHOP. Use latex gloves to protect hands
 SQUEEZE juice of Fresh Lime, about 3 teaspoons
 MIX everything together and ADD Salt to taste
 ENJOY with Tortilla Chips, on Quesadillas ,  Eggs or on just about any food.


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