I love salsa; I eat it all the time. Seriously, there isn’t a time when I don’t have salsa in the house. I’d always prefer to have homemade, but what’s a girl to do when there’s no fresh tomatoes?
Try canned ones! And, you know, I’m really happy with these two salsas made from canned ones.
I’ve decided to take one of the salsa recipes and move it to another post. Each one is so good that they really should have their own homes!
So, if you’re looking for the Enchilada Salsa Recipe, please hope over here to grab it. And, I do apologize for any inconvenience.
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I mentioned the other day that we made homemade carne asada. Well, if we serve tacos, you can bet that we served salsa. In this case, salsa is good for two courses – the appetizer with chips, and the main dish tacos with all the fixin’s.
So, I have two salsas for you today. A traditional one with onions and cilantro, and a special Enchilada Salsa with more spice and some red peppers.
The Enchilada Salsa is adapted from Sumptuous Spoonfuls. It’s really tasty & I loved using it as part of a larger dish, like tacos; I made enchiladas with it; and I used it in some black bean patties. My father-in-law loved it with chips as the appetizer. If you process it in the blender until smooth, you’d have more of a traditional enchilada sauce, which is how Sumptuous Spoonfuls had used it.
For more info on how to roast veggies, take a look here.
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What are your favorite salsas to make or buy? What’s your favorite way to eat them?
And, here’s the more traditional table salsa. I love the convenience of using canned tomatoes, especially when fresh ones aren’t as tasty.
Traditional Tomato Salsa using canned tomatoes Recipe
Traditional Tomato Salsa
- 1 yellow onion unpeeled
- 1 Serrano chile
- 28 ounce can petite diced tomatoes, undrained
- 28 ounce can no-salt added whole peeled plum tomatoes, undrained
- 3 cloves of garlic
- 1 teaspoon salt
- ½ bunch cilantro
- Roast the onion and pepper on a hot grill, until blackened and charred. Or place them on a baking sheet and broil until the peels are black, turning once or twice to roast all the sides of the vegetables.
- Take the peel off the onion. Coarsely chop the onion. Cut the stem end of the spicy pepper and remove the seeds and membranes for a mild salsa; leave the seeds and membranes in if you want a hotter salsa.
- Put all the ingredients in a food processor or blender and blend until desired chunkiness. If the salsa is too thick, thin with a little water, about 1 tablespoon at a time until desired consistency is reached.