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Hot Salsa Sauce Recipe with chili

Found 9 recipes

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Salsa Verde - Green Tomatillo Sauce for[...]

1 medium onion 1/4 cup finely chopped blanched almond (optional) 2 tablespoons salad oil 2 (10 ounce) cans tomatillos or 1 3/4 lbs fresh tomatillos 1[...]

Source: food.com
Salsa Verde - Green Tomatillo Sauce for[...]

1 medium onion 1/4 cup finely chopped blanched almond (optional) 2 tablespoons salad oil 2 (10 ounce) cans tomatillos or 1 3/4 lbs fresh tomatillos 1[...]

Source: food.com

Salsa De Molcajete (Molcajete Sauce)

5 serrano chilies 2 tomatoes , ripe 1 garlic clove 1 teaspoon salt 1 On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are[...]

Source: food.com
Salsa De Suegra (Mother-In-Law Sauce)

10 each tomatillos 6 ounces green tomato * 2 tablespoons scallions, spring or green onions finely choppped 3 each chilies serrano, chopped * 2 tablespoons[...]

Source: recipeland.com
Salsa Guasacaca - Spicy Avocado Sauce

1 ripe tomato , diced 1 ripe avocado , diced 1/4 cup olive oil 1 tablespoon red wine vinegar 1/2 teaspoon sambal oelek or 1/2 teaspoon chili paste 1 teaspoon[...]

Source: food.com
Salsa a La Mexicana Para Pescado - Mexican[...]

4 tablespoons onions , chopped 1 tablespoon olive oil 2 teaspoons flour 1/2 teaspoon salt 1/2 teaspoon chili powder 2 teaspoons sugar 1 tablespoon vinegar 1/2[...]

Source: food.com
Salsa De Baracoa - Southwestern Barbecue Sauce

1 small onion , peeled and minced 1 garlic clove , peeled and minced 1/2 cup olive oil 1 1/2 teaspoons dry mustard (Coleman's preferred) 1 1/2 teaspoons salt[...]

Source: food.com
Salsa Verde Con Puerco/Pork Tenderloin in Green[...]

2 lbs pork tenderloin, cut into 1/2-inch cubes 10 tomatillos, husked and washed 1 small tomato 4 poblano peppers 3 anaheim chilies 2 (6 ounce) cans green[...]

Source: food.com
Salsa Verde (Mexican Green Tomato Sauce)

1 lb tomatillo, husks removed and rinsed 3 serrano chilies , finely chopped 1/2 cup cilantro , roughly chopped and loosely packed 2 tablespoons cilantro ,[...]

Source: food.com

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