Carol Littmans Hot Salsa Recipes

TAY'S HOT AND SPICY SALSA

Tay's Hot and Spicy Salsa image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
1 can diced tomatoes
Tortilla chips, for serving
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
Mix ingredients together and store in an airtight container for up to 6 months.

CAUTION: EXTREMELY HOT! SALSA

Caution: Extremely Hot! Salsa image

This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!

Provided by canarygirl

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 12

Ingredients

2 jalapenos
3 habaneros
1 small onion
2 garlic cloves
2 tablespoons cilantro, chopped
1 teaspoon cumin seed
1/4 teaspoon oregano, to taste
1 pinch thyme, to taste
salt and pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup water

Steps:

Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
Add seasonings, vinegar, olive oil and water and mix well.
Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
Stores well in the refrigerator for a couple of days.
Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

BARBARA'S HOT SALSA

Barbara's Hot Salsa image

We love tomatoes! Every year, when our tomatoes come in, I make spaghetti sauce, can some of the tomatoes, do sun dried tomatoes with the romas, and make fresh salsa. I usually can the salsa, too. I love making it extremely hot, as it tends to mellow in the canning process. Sometimes, though, the heat just comes right on through. It is not a raw type of hot, but with the canning, it tends to age quite nicely. I keep a crock of salsa going all Summer and Fall. I don't can it until the flavors have had a change to mingle and the raw taste is gone. (about 3-4 days)

Provided by Sweetiebarbara

Categories Onions

Time P4DT2h

Yield 7 pint jars, 20 serving(s)

Number Of Ingredients 9

Ingredients

1 lime, juice of
6 tomatoes (peeled and diced)
2 onions (diced)
3 jalapeno peppers (thinly sliced, two green, one red2 serano peppers)
4 hot peppers (tabasco)
1 tablespoon sugar
1 tablespoon cumin (freshly ground)
1 tablespoon coriander (freshly ground)
1 teaspoon kosher salt

Steps:

sprinkle salt in bottom of crock.
Add tomatoes, onions, peppers, sugar, spices, and lime juice.
Daily, sprinkle just a little salt into crock and stir.
On the 4th or 5th day, pack (what has not been consumed) into hot sterile pint jars.
Process in boiling hot water bath for 10 minutes.

Nutrition Facts : Calories 19.4, Fat 0.2, Sodium 90.8, Carbohydrate 4.4, Fiber 0.9, Sugar 2.7, Protein 0.7

PAUL'S FAMOUS SALSA

Paul's Famous Salsa image

Pop some tomatoes, onions, serrano peppers, and garlic under the broiler, blend them with spices, cilantro, and lime juice and you've got a yourself a 30-minute homemade salsa.

Provided by Paul Tannos

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

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

4 large vine-ripened tomatoes, cored and cut into quarters
2 white onions, quartered
4 serrano peppers, or to taste, stemmed
6 cloves garlic
2 tablespoons vegetable oil, or as needed
2 teaspoons salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro, or to taste
1 lime, juiced

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Combine tomatoes, onions, serrano peppers, and garlic in a large bowl; drizzle with vegetable oil and toss until lightly coated. Transfer to the prepared baking sheet.
Broil in the preheated oven until vegetables begin to brown, about 5 minutes.
Transfer vegetables to the bowl of a food processor. Add salt and cumin; pulse a few times until desired chunkiness is reached. Add cilantro and pulse a couple of times to combine. Stir in lime juice.

Nutrition Facts : Calories 36.4 calories, Carbohydrate 3.7 g, Fat 2.5 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 391.9 mg, Sugar 1.8 g

CHILI'S COPYCAT SALSA RECIPE

Chili's Copycat Salsa Recipe image

We love Chili's salsa and now you can make it at home in just a few minutes with this easy copycat recipe.

Provided by Kristen Hills

Categories Side Dish

Time 5m

Number Of Ingredients 8

Ingredients

29 ounces whole tomatoes (2 (14.5 ounce cans), drained)
4 whole jalapenos (canned, (not pickled))
1 yellow onion (quartered)
1 teaspoon garlic salt
½ teaspoon salt
1 teaspoon cumin
½ teaspoon sugar
2 teaspoons lime juice

Steps:

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Nutrition Facts : Calories 28 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 567 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

CAROL LITTMAN'S HOT SALSA

CAROL LITTMAN'S HOT SALSA image

Yield 10 people

Number Of Ingredients 8

Ingredients

1 big jar salsa
1 8oz. pkg. cream cheese, room temp.
1 pkg. plain frozen spinach (10 oz.)
1 C half and half (opt.)
1 two cup pkg. shredded taco cheese
1/2 can black beans, drained
Use hand mixer to mix all ingredients.
Heat in glass 9 x 12 dish for 1/2 hr. at 375 degrees.

Steps:

See above

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