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Salsa with clove

Found 10 recipes

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Salsa Verde Made With Green Tomatoes

10 garlic cloves 6 -10 green chilies (Heat of chili to your liking I used jalapeno and habanero) 1 vidalia onion, 12 ounces chopped 2 limes , zested then[...]

Source: food.com
Salsa Ranchera Recipe

4 large Roma tomatoes (about 1 lb./1/2 kilo) 3 serrano chiles 2 tablespoons mild oil 1/4 medium onion , small dice 2 large cloves of garlic , peeled and[...]

Source: cookeatshare.com

Salsa Negra

2 1/2 ounces piloncillo sugar or 1/3 cup dark brown sugar 1 1/4 cups water 50 (4 ounce) dried chipotles moritas chilies (small reddish-black chipotles) 2 cups[...]

Source: food.com
Salsa Ranchera

4 tomatoes (2 1/2-inch to 3-inch in diameter, the redder the better) 1/2 yellow onion (2 1/2-inch to 3-inch in diameter) 2 dried arbol chiles (3-inch long,[...]

Source: food.com
Salsa Roja de Molcajete (Stone-Ground Red Salsa)

2 Roma tomatoes 2 fresh jalapeños 1 clove garlic, unpeeled Kosher salt print a shopping list for this recipe add ingredients to shopping list On a[...]

Source: epicurious.com
Salsa Colorada

10 -12 colorado dried red chilies 3 cups chicken broth 2 garlic cloves , minced 1 teaspoon dried Mexican oregano 1/2 teaspoon ground cumin 1/2 teaspoon salt 1[...]

Source: food.com
Salsa Ranchera

1 lb roma tomato , grated* 1 cup chicken broth 1/4 large white onion, roughly chopped 4 fresh serrano peppers, stems removed* 4 tablespoons fresh cilantro 3[...]

Source: food.com
My Salsa

2 jalapeno peppers 2 serrano peppers 2 (14 ounce) cans whole tomatoes 1 medium-size white onion, roughly chopped 5 -10 cloves garlic , roughly chopped 1/2[...]

Source: food.com
Salsa for a Crowd

6 lbs diced tomatoes with juice (Hunt's) 1 bunch green onion , roughly chopped 1 bunch cilantro , large stems removed 3 jalapeno peppers, seeded 5 garlic[...]

Source: food.com
Salsa Rosa - Michael Chiarello

12 large red bell peppers olive oil , for coating the peppers plus 2 tablespoons (or as needed) 4 serrano chilies 2 cloves garlic , thinly sliced 1 tablespoon[...]

Source: food.com

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