Best 5 Jasmines Easy Salsa For Tacos Recipes

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Are you looking for an easy and flavorful salsa recipe to elevate your tacos? Look no further! This article will guide you through the steps to create a delicious Jasmine’s Easy Salsa that will add a burst of flavor to your tacos. With fresh ingredients, vibrant colors, and a perfect blend of spices, this salsa is sure to become a staple in your kitchen. Get ready to tantalize your taste buds with this simple yet extraordinary salsa recipe!

Here are our top 5 tried and tested recipes!

TOE'S BEST SALSA



Toe's Best Salsa image

This is the best homemade salsa recipe I've ever made. If you love restaurant-style salsa, look no further!

Provided by toenacious

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

Time 1h20m

Yield 16

Number Of Ingredients 9

1 white onion, chopped
2 (15 ounce) cans tomato sauce
2 jalapeno peppers
1 serrano pepper
4 cloves garlic
1 lime, juiced
½ teaspoon salt
1 pinch ground black pepper
½ bunch cilantro

Steps:

  • Place the onion in a bowl, and set aside. In a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. Blend well. Place the cilantro into the blender, and pulse several times to chop the cilantro. Do not over blend. Pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.

Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.9 g, Sodium 349.1 mg, Sugar 2.5 g

CHICKEN STREET TACOS WITH CORN-JICAMA SALSA



Chicken Street Tacos with Corn-Jicama Salsa image

Here's a light, speedy meal you can enjoy anytime. Preparation is so simple-there's nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 19

1 cup Mexicorn, drained
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped peeled jicama
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
GUACAMOLE:
1 medium ripe avocado, peeled and pitted
1 small tomato, seeded and chopped
4-1/2 teaspoons lime juice
1/4 teaspoon salt
TACOS:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into thin strips
8 flour tortillas (6 inches), warmed

Steps:

  • For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.

Nutrition Facts : Calories 465 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1351mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 33g protein.

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY



Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa Recipe by Tasty image

Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.

Provided by Joe Sasto

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 22

chorizo, or use store-bought
3 tablespoons paprika
½ tablespoon ground cumin
1 tablespoon ancho chile powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried coriander
1 pinch ground cinnamon
1 pinch ground cloves
1 lb ground pork
1 tablespoon white vinegar
3 cloves garlic, minced
2 tablespoons olive oil
6 corn tortillas, preferably fresh
8 oz shredded cheese, such as mozzarella, queso Oaxaca, or cheddar
pickle, for serving
4 early girl tomatoes, quartered
8 habanada peppers, steam removed
10 cloves garlic
olive oil, for drizzling
kosher salt, to taste
1 lemon, juiced

Steps:

  • If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
  • Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
  • Sprinkle the cheese over the tortillas, then top with the chorizo.
  • Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
  • Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
  • Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
  • Serve the taco-quesadillas with salsa and pickles.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams

LINDA'S TACOS OLE



Linda's Tacos Ole image

Make and share this Linda's Tacos Ole recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Meat

Time 30m

Yield 6-8 tacos

Number Of Ingredients 10

1 lb 80% lean ground beef, at least 80% lean
1 (1 1/4 ounce) packet taco seasoning mix
1 (10 ounce) can Rotel tomatoes & chilies
2 jalapeno peppers, sliced, and chopped fine
1 (8 ounce) package Mexican blend cheese
1 (4 1/2 ounce) package taco shells
1/4 head lettuce, chopped fine
1 tomatoes, chopped
1 (8 ounce) container sour cream
1 (16 ounce) jar pace salsa, I like med. hot

Steps:

  • Fry beef, until cooked through. Drain any fat.
  • Add taco seasoning pkt., and Rotel tomatoes. Mix well.
  • Add the jalapeno peppers.
  • Let cook for a few mins., until some of the liquid from the tomatoes vaporates.
  • Add 1/2 the pkg. of cheese, and mix well. Let cook until cheese is completely melted.
  • Spoon into taco shells, and top with the rest of the cheese, lettuce, tomatoes, sour cream, and salsa.

Nutrition Facts : Calories 555.7, Fat 39, SaturatedFat 19, Cholesterol 114.2, Sodium 1718.6, Carbohydrate 27.6, Fiber 3.9, Sugar 7.7, Protein 25.4

JASMINE'S EASY SALSA FOR TACOS



Jasmine's Easy Salsa for Tacos image

This recipe is VERY simple but I wanted to post it anyway. In authentic Mexican cooking we have several different salsas and chiles to accompany our dishes. This one can be a tortilla chip dipper but mostly it's for fried tacos, (chicken, potato, beef etc) or tostadas. It needs to be a little runny and very flavorfull to get in all the nooks and crannies of the tacos. As long as the storage dish is not contaminated (double dipping or dipping a used spoon in it) this sauce will last a week if tightly covered.

Provided by jazzchef

Categories     Sauces

Time 35m

Yield 5 cups approx

Number Of Ingredients 9

4 -5 large tomatoes (double is using Roma)
3 garlic cloves
2 -4 serrano peppers (to taste)
1 large yellow onion
2 tablespoons salt
1 bunch cilantro
1 tablespoon Mexican oregano
2 tablespoons black pepper
1/4 cup white vinegar

Steps:

  • Put tomatoes, garlic, serranos whole with stem, onion peeled, to boil in enough water to cover in a saucepan for about 20 minutes rolling boil with salt to taste, about 2 tablespoons.
  • All ingredients should be very soft but not mushy drain but reserve water used. Let veggies cool in a bowl.
  • While this is boiling or veggies are cooling finely chop whole bunch of cilantro, stems removed.
  • Put veggies into your blender, blend well, add the cilantro little by little. You may have to do the blending with half of the veggies at a time.
  • Into blender also add oregano, black pepper and vinegar, you may have to add more salt (to taste).
  • Once all is blended slowly add in some of the reserved water to thin it out as desired.
  • Allow to cool completely then refrigerate promptly.
  • Use a good container with an airtight lid and do not dip into this container if you want it to last, pour into a bowl so as to not contaminate batch.

Nutrition Facts : Calories 54.5, Fat 0.5, SaturatedFat 0.1, Sodium 2803.9, Carbohydrate 11.9, Fiber 3.4, Sugar 5.4, Protein 2.2

Tips:

  • Choose ripe, flavorful tomatoes for the best salsa. Look for tomatoes that are heavy for their size and have a deep red color.
  • Use fresh cilantro and lime juice for the best flavor. If you don't have fresh cilantro, you can use dried cilantro, but the flavor will be less intense.
  • If you like spicy salsa, add a jalapeño pepper or two. Remove the seeds and ribs from the pepper before chopping it to reduce the heat.
  • Season the salsa to taste with salt and pepper. You can also add a pinch of cumin or chili powder for extra flavor.
  • Let the salsa sit for at least 30 minutes before serving to allow the flavors to meld.

Conclusion:

This fresh and flavorful salsa is the perfect topping for tacos, burritos, enchiladas, and other Mexican dishes. It's also great as a dip for chips or vegetables. With just a few simple ingredients, you can make this delicious salsa in minutes. So next time you're looking for a quick and easy recipe, give this one a try. You won't be disappointed!

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