BEST DAMN SALSA EVER!
Steps:
- Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
- Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
- Transfer to a bowl and enjoy!
- I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.
Nutrition Facts : ServingSize 1 cup, Calories 50 kcal, Carbohydrate 10.4 g, Protein 2 g, Fat 0.3 g, Sodium 501.8 mg, Fiber 2.1 g, Sugar 5 g
THE BEST HOMEMADE SALSA YOU'LL EVER EAT
This recipe for homemade Mexican-style salsa is hands down the best salsa you'll ever eat. Tomatoes and peppers are perfectly charred on the stovetop before they're blended with the other ingredients. So good and simple!
Provided by Amy Rains
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
- Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
- Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
- Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
- Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE BEST FRESH TOMATO SALSA
Great with your favorite chips. Gets better as the flavors meld.
Provided by Cheryl Dressler
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g
FAST AND SIMPLE SALSA
So quick but so tasty!
Provided by Mom Van
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 28
Number Of Ingredients 5
Steps:
- Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.
Nutrition Facts : Calories 10.3 calories, Carbohydrate 2.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 85.5 mg, Sugar 1.4 g
FRESH SALSA
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
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
BEST AND SIMPLE AUTHENTIC SALSA
My friends mother showed me how to make this salsa recipe and it is so simple, so easy and so delicious!
Provided by jamesrmoreno
Categories Sauces
Time 10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili's, tomato paste, salt, and pepper in a blender or food processor.
- Blend until everything is incorporated well.
- In a separate container add all the rest of the ingredients.
- Be sure to dice the rest of the tomato's, cilantro and onion before adding.
- Best if left to sit in the refridgerator for up to 24 hours.
- Right before serving or eating season to taste. It may need some additional salt.
BEST EVER SALSA
This recipe is so close to the Salsa served at Pappasitos that you will swear you are there. Every time I serve this people ask for the recipe. Best part is that it is so easy and doesn't require fresh tomatoes so it works all winter.
Provided by Golfcrazy
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients into blender and mix or pulse until blended.
- Do not liquify.
- Note: Seeds in peppers determine heat so remove if you like mild salsa. I use 2 peppers and seeds from one for medium to hot salsa.
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