Best 5 Fresh Salsa A La Gringo Recipes

Fresh salsa a la gringo is a spicy and refreshing condiment that can add a burst of flavor to any dish. It is a great way to use up fresh tomatoes and other vegetables from your garden, and it can be made in just a few minutes. There are many different variations of fresh salsa a la gringo, so you can easily customize it to your own taste. Whether you like it mild, medium, or hot, there is a recipe out there for you. Read on to discover the perfect recipe for your next party or get-together.

Here are our top 5 tried and tested recipes!

FRESH SALSA

Fresh Salsa image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

FRESH HOMEMADE SALSA

Fresh Homemade Salsa image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Provided by Stephanie Roynestad Fuller

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

Steps:

Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g

POBLANO CHILE ENCHILADAS A LA GRINGA

Poblano Chile Enchiladas a la Gringa image

Prepare for your taste buds to jump for joy!

Provided by Olga Gonzalez

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 5

Number Of Ingredients 10

Ingredients

2 (8 ounce) skinless, boneless chicken breast halves
2 tablespoons minced garlic
1 medium onion, chopped
3 cups water
1 tablespoon chicken bouillon granules
4 fresh poblano chilies
1 (8 ounce) container sour cream
2 tablespoons olive oil
10 (6 inch) corn tortillas
1 cup shredded mozzarella cheese

Steps:

Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g

REALLY FRESH SALSA MEXICANO

Really Fresh Salsa Mexicano image

A delicious salsa that uses a combination of fresh and canned tomatoes to get that perfect balance of fresh tomato taste with the deeper richness that comes with canned tomatoes. All other ingredients are raw. Adjust the flavors to your taste...more or less anaheims, cilantro or red onion will change how spicy it is and what kind of flavor it has. The yield is approximate.

Provided by TexasToast R

Categories Mexican

Time 5m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 medium ripe red tomatoes
1 cup canned diced tomato, undrained
1 -2 fresh anaheim chili, seeded (depending on how spicy the peppers are and how spicy you want your salsa)
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
1/4 cup chopped cilantro
1/2 teaspoon garlic salt (taste and add more if desired)
1 -2 tablespoon lime juice, fresh-squeezed
1/4 cup diced red onion

Steps:

Place all ingredients in food processor and process to desired consistency. I find the ingredients meld and taste better if it is processed to a more smooth, restaurant-salsa consistency. Serve with tortilla chips!

FRESH SALSA (A LA GRINGO)

Fresh Salsa (A La Gringo) image

Accidentally came up with this while trying to use up some leftovers. Quick, easy ( a little messy) but worth it.The mango and lime balance out the spiciness

Provided by Dave Buckland

Categories Sauces

Time 15m

Yield 6 cups

Number Of Ingredients 9

Ingredients

4 large tomatoes, peeled
1 fresh mango, chopped finely
4 tablespoons chopped garlic (I use the prepared in a jar)
1 zucchini, chopped with skin on
2 vidalia onions, chopped
5 seeded jalapenos, minced
1 lime, juice of
12 ounces tomato puree
Tabasco sauce

Steps:

Combine the above ingredients in a glass or plastic bowl (do not use metal or it will acquire a metallic taste).
Refrigerate overnight for better flavor.
Great with your favorite chips or on eggs and omelets.

Nutrition Facts : Calories 99.8, Fat 0.7, SaturatedFat 0.1, Sodium 28.2, Carbohydrate 23.6, Fiber 4.5, Sugar 13.7, Protein 3.5

Tips:

Choose the ripest tomatoes you can find. This will ensure that your salsa is flavorful and juicy.
Use a variety of tomatoes. This will give your salsa a more complex flavor. Some good options include Roma tomatoes, cherry tomatoes, and heirloom tomatoes.
Don't be afraid to experiment with different ingredients. There are many different ways to make salsa, so feel free to add your own personal touch.
If you like your salsa spicy, add some jalapeños or serrano peppers. If you prefer a milder salsa, omit the peppers or use a milder variety, such as Anaheim peppers.
Be sure to taste your salsa as you make it. This will help you adjust the flavors to your liking.
Serve your salsa immediately, or store it in the refrigerator for up to a week.

Conclusion:

Fresh salsa is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a quick and easy way to add flavor to your meal, give fresh salsa a try. You won't be disappointed!