FRESH CALIFORNIA SALSA
I just throw this together, but it is very popular and requested at potlucks. Serve with tortilla chips.
Provided by Cecilia D
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Yield 16
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!
Nutrition Facts : Calories 12.1 calories, Carbohydrate 2.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 3.5 mg, Sugar 1.5 g
CALIFORNIA CHILLED SALSA
Make and share this California Chilled Salsa recipe from Food.com.
Provided by Sean Coate
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- * Also delicious made with red sweet peppers or a combination of red and green for nice color.
- Combine all ingredients; if finer texture is desired may be put through food grinder using fine blade.
- Cover tightly and chill overnight.
- Serving Ideas : Serve cold as a relish with meat.
- Kim C.
Nutrition Facts : Calories 21, Fat 0.1, Sodium 354.9, Carbohydrate 4.9, Fiber 0.9, Sugar 3.3, Protein 0.6
ROASTED CHILE SALSA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h
Yield 36 servings
Number Of Ingredients 10
Steps:
- Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
- Divide the ingredients into 3 batches so they will fit into a 12-cup processor
- Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
CALIFORNIA-STYLE SALSA
This salsa is made with fresh ingredients; and the flavor improves with time. Store in the refrigerator for up to 10 days.
Provided by ChefWhiz
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In small bowl combine all ingredients and mix well.
- Store in refrigerator for 10 days.
- Serve as a garnish or dip.
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