Cooked Red Salsa Recipes

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EASY COOKED SALSA



Easy Cooked Salsa image

I've experimented with a lot of salsa recipes and this is, by far, my favourite. It doesn't take too long to make (especially if you have a food processor to do the chopping) and is just right for spice -- a little kick but not so much that your tongue falls off!

Provided by Sackville

Categories     Sauces

Time 50m

Yield 6-8 cups

Number Of Ingredients 9

1 tablespoon olive oil
6 jalapenos, chopped
2 sweet peppers, chopped
8 -10 cloves garlic, minced
1 cup onion, chopped
9 cups seeded and chopped tomatoes (about 40 whole, small, tomatoes)
3 tablespoons red wine vinegar
4 tablespoons fresh cilantro, chopped
salt, to taste

Steps:

  • In a large pot, heat the oil and add the jalapenos, sweet peppers, garlic and onion.
  • Sauté until everything is soft but not browned.
  • Add the tomatoes and cook until the tomatoes are quite soft and starting to pack down in the pot, about 5 minutes.
  • Add the remaining ingredients and cook for about 10 minutes more to give the flavours a chance to mix together and the water to boil off.
  • When the salsa is as thick as you like it, add salt to taste if needed and let stand for at least one minute.
  • Stir well before serving.

COOKED RED SALSA



Cooked Red Salsa image

This is a great shortcut salsa. Try it as written before you tinker with it - it's deceptively good. The garlic salt really is the key. I love this with plain cheese quesadillas.

Provided by dividend

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 3

1 (15 ounce) can plain chopped tomatoes, drained
1 -2 jalapeno (choose fat, bright green ones)
1 teaspoon garlic salt

Steps:

  • In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides. Remove from the skillet and let cool.
  • When cool enough to handle, stem, seed, and roughly chop.
  • Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency.
  • Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills.
  • Store in a pint jar in the fridge.

Nutrition Facts : Calories 53.8, Fat 0.6, SaturatedFat 0.1, Sodium 14.3, Carbohydrate 11.7, Fiber 3.7, Sugar 7.8, Protein 2.6

AUTHENTIC BASIC RED SALSA



Authentic Basic Red Salsa image

Homemade salsa is just 15 minutes away with garden-fresh tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 12

Number Of Ingredients 8

1 lb plum (Roma) tomatoes (about 6 tomatoes)
1 jalapeño chile, seeded
1 clove garlic, peeled
1/4 medium white onion
1/2 teaspoon chicken tomato bouillon granules
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon vegetable oil

Steps:

  • In blender, place all ingredients except oil. Cover; blend until smooth.
  • In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

RED-RIBBON ROASTED SALSA



Red-Ribbon Roasted Salsa image

This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).

Provided by feistykitty

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

Time 3h

Yield 12

Number Of Ingredients 8

10 dried chipotle peppers
12 roma (plum) tomatoes
¼ yellow onion, coarsely chopped
2 cloves garlic, or more to taste
2 tablespoons white vinegar
2 teaspoons salt
1 pinch ground black pepper, or to taste
1 lime, juiced, or more to taste

Steps:

  • Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
  • Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
  • Refrigerate until flavors have blended, at least 2 hours to overnight.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1 g, Protein 0.7 g, Sodium 391.5 mg, Sugar 1.9 g

FIERY RED SALSA



Fiery Red Salsa image

Customize this tomato salsa with as much jalapeno pepper as you like. Using a blender makes it fast and easy.

Provided by Oster® Versa®

Categories     Trusted Brands: Recipes and Tips     Oster® Versa® Brand

Yield 12

Number Of Ingredients 9

2 large garlic cloves
1 (14.5 ounce) can whole tomatoes, drained
1 medium white onion, quartered
½ cup fresh cilantro leaves
1 jalapeno, stemmed and quartered (or more to taste)
½ teaspoon natural cane sugar, or to taste
Kosher salt, to taste
1 tablespoon lime juice
1 (14.5 ounce) can whole tomatoes, drained

Steps:

  • Place first eight ingredients in Oster® Versa® Performance Blender in order listed. Add remaining can of tomatoes.
  • Select programmed DIP/SALSA setting.

Nutrition Facts : Calories 18.2 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 131.5 mg, Sugar 2.3 g

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