Confetti Salsa Recipes

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CONFETTI CHEESE SALSA



Confetti Cheese Salsa image

"This creamy cheese dip is so quick and easy that it can be served in any season," writes Deidra Engle form Aledo, Illinois. "But it's always a big hit at Fourth of July picnics. I never have to worry about covering the dish on the picnic table because the mixture disappears in no time."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 7 cups.

Number Of Ingredients 9

2 cups finely shredded cheddar cheese
2 cups shredded part-skim mozzarella cheese
2 large tomatoes, seeded and chopped
1 medium green pepper, diced
1 small cucumber, seeded and diced
1 small onion, chopped
1 bottle (8 ounces) ranch salad dressing
2 tablespoons salsa
Corn or tortilla chips

Steps:

  • In a large bowl, combine the first six ingredients. Combine the salad dressing and salsa; pour over cheese mixture and toss gently. Serve with chips. Refrigerate leftovers.

Nutrition Facts : Calories 98 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 161mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

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

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

CONFETTI SALSA



Confetti Salsa image

This salsa is sooo colorful...and uses a wide variety of peppers. It is a bit sweeter than most. Enjoy!

Provided by Aroostook

Categories     Vegetable

Time 1h10m

Yield 10-12 pints

Number Of Ingredients 18

10 cups tomatoes, peeled,diced and drained
2 yellow sweet peppers, coarsely chopped
2 green sweet peppers, coarsely chopped
1 sweet red pepper, coarsely chopped
1 orange sweet bell pepper, coarsely chopped
2 large Spanish onions, coarsely chopped
5 hot peppers, seeded and finely chopped (Add more if you wish it hotter =0 !!)
2 tablespoons minced garlic
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons canning salt
1/2 cup sugar
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon onion powder
2 tablespoons cumin
2 cups tomato sauce
2 (12 ounce) cans tomato paste

Steps:

  • Place ingredients in a large heavy bottomed pot and cook for 10 minutes until mixture is very hot.
  • Pack in hot pint jars.
  • Place in water bath for 10 minutes.

ITALIAN BURGERS WITH CONFETTI SALSA



Italian Burgers With Confetti Salsa image

Make and share this Italian Burgers With Confetti Salsa recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 48m

Yield 6 serving(s)

Number Of Ingredients 16

1 large tomatoes, chopped
1 small mango, chopped
6 pitted dried plums, chopped (prunes)
1/4 cup chopped shallot
1/4 cup chopped cilantro
1 garlic clove, minced
1 lime, juice of
1/2 fresh jalapeno chile, diced
1 lb hot Italian sausage
1 lb ground turkey
2/3 cup small pimento stuffed olive, chopped
15 pitted dried plums, chopped (prunes)
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh flat-leaf parsley
1/4 cup zinfandel
6 seeded rolls, split

Steps:

  • To make the salsa: combine all the salsa ingredients in a bowl; mix well; cover and set aside to let flavors blend.
  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
  • To make the patties: combine the sausage, turkey, olives, dried plums, basil, parsley, and Zinfandel in a large mixing bowl.
  • Handling the meat as little as possible to avoid compacting it, mix well.
  • Divide the mixture into 6 portions; form each portion into a patty to fit the rolls.
  • When the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once, 4 minutes on each side or until juices run clear.
  • During the last few minutes of cooking, place the rolls, cut side down, around the outer edges of the rack to toast lightly.
  • To assemble: place a patty on each roll bottom; top with a spoonful of salsa; add roll tops and serve.

Nutrition Facts : Calories 667.9, Fat 29.3, SaturatedFat 9.3, Cholesterol 95.3, Sodium 1272.3, Carbohydrate 64.8, Fiber 5, Sugar 21.5, Protein 36.6

FRESH RESTAURANT-STYLE SALSA



Fresh Restaurant-Style Salsa image

This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!

Provided by NicoleMcmom

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

Time 10m

Yield 24

Number Of Ingredients 10

1 (28 ounce) can Roma tomatoes, drained
4 small Roma tomatoes, quartered
1 cup chopped white onion
1 clove garlic, smashed
1 small bunch fresh cilantro, stems removed
1 serrano pepper, seeded and chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon freshly squeezed lime juice
1 ½ teaspoons kosher salt
¼ teaspoon ground cumin

Steps:

  • Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g

CONFETTI SALAD



Confetti Salad image

My mother-in-law shared this recipe with me. The red and yellow peppers add to its flavor and eye-appeal. To speed it to the table, I often use a package of mixed greens.-Christine Panzarella, Buena Park, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 8

6 cups torn salad greens
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, halved and sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup shredded red cabbage
1 cup shredded part-skim mozzarella cheese
1 to 2 cups Italian salad dressing or dressing of your choice

Steps:

  • In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.

Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 441mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

RADISH CONFETTI WITH SALSA VERDE



Radish confetti with salsa verde image

An easy starter of raw vegetables, cut with a mandolin for a delicate finish. Serve with an Italian green sauce of herbs, capers and anchovies

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 30m

Number Of Ingredients 8

2 bunches radishes (about 400g, with a few leaves if you have them)
2 anchovies in oil, drained
large handful parsley
small handful mint leaves
1 tbsp caper
3 tbsp good-quality olive oil , plus extra for drizzling
1 tsp Dijon mustard
1 tbsp red wine vinegar

Steps:

  • Put all the salsa verde ingredients in a mini chopper (or use a hand blender) and blitz to a beautiful bright green sauce, adding a drizzle more olive oil.
  • Top and tail the radishes, reserving a few of the youngest, perkiest leaves, and pop them into iced water. Carefully slice the radishes into wafer-thin slices on a mandolin, using a guard, or with a knife - mind your fingers!
  • Pile the radish slices roughly into a circle in the centre of 4 chilled plates. Drain the leaves and scatter around the outside of the radishes. Splodge little drops of the salsa over the radishes and drizzle the leaves with a little olive oil. Season everything with sea salt and serve.

Nutrition Facts : Calories 108 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium

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