Anitassalsapicante Recipes

SALSA PICANTE

Salsa Picante image

Homemade salsa picante can dress up tacos or serve as a table sauce for chips.

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

1 1/4 pounds vine tomatoes
2 jalapeno chiles, stems removed
1/2 medium white onion, cut into wedges
3 garlic cloves, unpeeled
1/4 cup water
1 tablespoon plus 1 teaspoon white vinegar
1 teaspoon coarse salt

Steps:

Preheat broiler. Place tomatoes, jalapenos, onion, and garlic on a rimmed baking sheet. Broil, turning vegetables often and rotating baking sheet frequently, until tomatoes are blistered with dark spots and flesh is tender, about 5 minutes. Let cool. When vegetables are cool enough to handle, peel garlic. Puree garlic, tomatoes, jalapenos, onion, water, vinegar, and salt in a blender until almost smooth. Serve warm or chilled. Sauce can be refrigerated for up to 3 days.

ANNIE'S ORIGINAL SALSA

Annie's Original Salsa image

I spent 5 years working on this recipe. Everyone loves it, and it's one of the few recipes that is actually mine, not inherited from someone else! It's been so popular that a friend canned 4 ounce jars and gave them as wedding favors. My oldest daughter asked me to do the same thing, and so we gifted wedding guests with 300 small jars of salsa at her autumn-themed wedding. -Angela Barnes, Big Rapids, Michigan

Provided by Taste of Home

Time 1h

Yield 7 pints.

Number Of Ingredients 13

Ingredients

2 cups tomato sauce
2 cups tomato paste
2 cups chopped onions
1 cup chopped green pepper
3 to 5 chopped jalapeno peppers, seeded
1/2 cup chopped fresh cilantro
6 garlic cloves, minced
2/3 cup white vinegar
1/3 cup sugar
2 tablespoons canning salt
2 teaspoons ground cumin
2 teaspoons pepper
8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

Steps:

In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

MATEO'S BETTER THEN YOUR TACO SHOP SALSA

Mateo's Better then Your Taco Shop Salsa image

This recipe came to me while I was just dabbling in the kitchen. I have tried a few different Mexican Salsa recipes but nothing really that taste like a fancy Mexican restaurant. This recipe is super easy and takes about 20 minutes. I hope you enjoy! I would love your feedback!

Provided by Matt P.

Categories Sauces

Time 15m

Yield 10 Oz, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

8 chili de arbol dried chilies
4 sweet chili peppers
3 garlic cloves
1 (8 ounce) can diced tomatoes
1/2 red onion
1 tablespoon cumin
1 teaspoon pepper
1 teaspoon salt
1 teaspoon brown sugar
1 handful cilantro
2 limes

Steps:

Start by boiling the 8 Chili De Arbol Chili's for about 5 to 10 minutes until they soften.
In the meantime, heat the diced tomatoes under high heat.
When The Chili De Arbol Chilis are soft, drain and add to diced tomatoes. Add the Cumin, Pepper, Salt and Brown Sugar to the diced tomatoes and Chili De Arbol Mix. Let simmer.
In a Kitchen Blender, combine Sweet Chilis, Garlic, Red Onion.
When diced tomatoes and Chili De Arbol mix are simmered. Turn off heat and pour to add diced tomatoes and Chile de Arbol into the Blender mix.
Mix ingredients on high until a smooth consistency.
Add the juice of 2 Limes and 1 handful of Cilantro and blend again until a smooth consistency.
Place in refrigerator and let cool for 20 minutes.
When Salsa is Chilled, serve with Chips. Enjoy!

Nutrition Facts : Calories 47.3, Fat 0.5, SaturatedFat 0.1, Sodium 299.6, Carbohydrate 11.2, Fiber 2.1, Sugar 5.4, Protein 2

ANITA'S SALSA PICANTE

Anita's Salsa Picante image

After years of loving Mexican food, I devised my own recipe for fresh salsa since the jars are too sweet and not really a true mexican salsa. Fast, easy & Delicious!

Provided by Chef AnitaM

Categories Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 10

Ingredients

3 -4 large ripe tomatoes, seeded (squeezed)
2 -3 cloves garlic (fresh, crushed)
1 medium sweet onion, to taste
1/2 cup cilantro, to taste
1 jalapeno, to taste
1 tomatillo (if available)
3 -5 dashes ground cumin
3 -5 dashes cajun seasoning
3 -5 dashes hot sauce
1 tablespoon fresh lime juice (a must!)

Steps:

Chop in processor on Pulse, slow.
Chop onion first and tomatoes last.
Add spices, juice.
Be careful not to over-process.
Drain to get excess water out.
Serve alone with chips or as a condiment.

SALSA PICANTE

Salsa Picante image

This salsa is very simple, yet everyone loves it.

Provided by annypanny

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

1 (14.5 ounce) can stewed tomatoes
1 dried red chile pepper
1 clove garlic
½ medium lime, juiced
1 teaspoon kosher salt
½ bunch fresh cilantro

Steps:

Combine tomatoes, chile pepper, garlic, lime juice, and salt in a food processor; process for about 10 seconds. Add cilantro and pulse until it's chopped in small bits.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 11.4 g, Fat 0.8 g, Fiber 1.5 g, Protein 2 g, Sodium 731.1 mg, Sugar 3.8 g

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