Ninfas Salsa Recipe

The BEST EVER Restaurant Style Keto Salsa Recipe!

WebMay 26, 2020 · Instructions. Add all of the ingredients to a food processor or blender and process until as smooth or as chunky as you’d like. Taste …

Rating: 4.3/5(35)
1. Add all of the ingredients to a food processor or blender and process until as smooth or as chunky as you'd like.
2. Taste and add additional jalapeno, salt, or lime, as desired. The salsa will get spicier the longer it sits in the fridge.
3. Transfer to a bowl and serve immediately.
4. Store tightly covered in the refrigerator for up to 5 days.

Preview

See Also:

Show details

Ninfa's Red Salsa Recipe Mexican.Food.com

WebDec 22, 2008 · Stem and seed them, and then set aside. In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent …

Rating: 4.5/5(2)
1. Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
2. In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
3. Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
4. If the salsa is pale, you may wish to add some tomato sauce to deepen the color.

Preview

See Also:

Show details

Creamy Guacamole Salsa (Ninfa's Green Sauce) Recipe

WebMay 19, 2020 · Add the sour cream and continue to mix until it reaches a mostly smooth consistency. Drizzle in a couple tablespoons of lime juice …

1. cook: add the ingredients to a medium saucepan over medium-high heat along with a big pinch of salt and stir to combine. When you hear it start to sizzle, lower the heat to medium-low and let it cook for 12-15 minutes or until everything softens. If around the 10-minute mark you see a lot of liquid leftover in the pan, kick the heat up to medium-high to help evaporate all the liquid, stirring as needed to prevent sticking. Allow the mixture to cool for 20 minutes before proceeding.
2. blend: add the avocados, cooled tomatillo mixture, and cilantro to a food processor and pulse until smooth. Add the sour cream and continue to mix until it reaches a mostly smooth consistency. Drizzle in a couple tablespoons of lime juice and pulse to combine. Taste and adjust with additional lime juice and salt as desired. Pour the guacamole salsa into a bowl, cover and refrigerate for at least 3 hours before serving.

Preview

See Also:

Show details