King Taco Green Salsa Recipe
The King Taco Green Salsa recipe is an easy-to-make recipe that you can make at home whenever you want. It might say taco in the name, but trust me, you can have it with anything you want. You can have it with chicken barbecue, steak, salsa, chips, and everything else you like.
What is a green salsa made of?
Salsa is made with onions, tomatoes, jalapeño, cilantro, etc. To make it, you have to fry some basic ingredients. After that, you cook these main ingredients in a pan, and then you mix the fried ingredients in the pan. After that, you mix them and that’s it!
King Taco Green Salsa Recipe
This recipe is full of flavor. If you want to personalize this recipe, you could easily swap some ingredients, and add or remove a few ingredients to give the salsa a different flavor. If you don’t want that, then simply follow this recipe.
Ingredients
- Tomatoes — 5-7 Pieces (Green)
- Jalapeño — 4 Pieces
- Green Cilantro — 1 Cup (Fresh)
- Olive Oil — 3 Tbsp (Extra Virgin)
- Garlic — 3 Cloves
- White Onion — 1 Piece (Medium)
- Green Pepper — 2 Pieces
- Ground Pepper — ½ Tbsp
- Red Pepper Flakes — 2 Tbsp
- Salt — ½ Tbsp
- Lime Juice — 2 Tbsp
- White Sugar — 2 Tbsp
Equipment
- Knife
- Blender
- Skillet
- Chopping Board
- Bowls
Step by Step Guideline
- Cut the Jalapeños along the middle and remove the seeds. Also, cut the onion and cilantro into very small sizes and put them aside.
- Heat the pan at medium heat and add 1btsp oil. Cook the jalapeño, green pepper, and garlic cloves in the frying pan for about 1 minute. Stir them so that everything is equally fried. Extract them into a bowl.
- Pour another 2btsp olive oil on the skillet and heat it. Wash the tomatoes, drain the water and cook them for about 3 minutes on low heat. Make sure they do not burn. Season them with a pinch of salt and ground pepper and flip them until they turn brown. Once the whole tomato is fried, extract them into a bowl.
- In a blender, add the roasted Jalapeño, garlic, green peppers, the fried tomatoes and blend all of them until they form a smooth paste. After that, add sugar, a pinch of salt, and the red pepper flakes and blend them again.
- Pour the whole mixture into a bowl, add the chopped cilantro, onion, and lemon juice and mix them well. That’s it. Enjoy!
Nutritional Info
| Calories | 60 |
| Fat | 0g |
| Carbs | 12g |
| Protein | 4g |
| Sodium | 1480mg |
| Carbohydrate | 4g |
Conclusion
This tasty recipe will go with any food you like to have, whether that is chicken or chips. You can enjoy everything. Also, you have the independence of mixing anything you want and adding new tastes to this recipe. That’s all!
Check out the MIKUNI PEPPERFIN TUNA RECIPE.
King Taco Green Salsa Recipe
Equipment
- 2 Knife Sharp
- 1 Blender
- 1 Skiller
- 1 Chopping Board
- 3 Bowls
Ingredients
- 5-7 Pieces Tomato Green
- 4 Pieces Jalapeño
- 1 Cup Green Cilantro Fresh
- 3 Tbsp Olive Oil Extra Virgin
- 3 Cloves Garlic
- 1 Piece White Onion Medium
- 2 Pieces Green Pepper
- ½ Tbsp Ground Pepper
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp White Sugar
Instructions
- Cut the Jalapeños along the middle and remove the seeds. Also, cut the onion and cilantro into very small sizes and put them aside.
- Heat the pan at medium heat and add 1btsp oil. Cook the jalapeño, green pepper, and garlic cloves in the frying pan for about 1 minute. Stir them so that everything is equally fried. Extract them into a bowl.
- Pour another 2btsp olive oil on the skillet and heat it. Wash the tomatoes, drain the water and cook them for about 3 minutes on low heat. Make sure they do not burn. Season them with a pinch of salt and ground pepper and flip them until they turn brown. Once the whole tomato is fried, extract them into a bowl.
- In a blender, add the roasted Jalapeño, garlic, green peppers, the fried tomatoes and blend all of them until they form a smooth paste. After that, add sugar, a pinch of salt, and the red pepper flakes and blend them again.
- Pour the whole mixture into a bowl, add the chopped cilantro, onion, and lemon juice and mix them well. That’s it. Enjoy!
Image credit: fithull.com
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