Far Western Salsa Recipes

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COWGIRL SALSA



Cowgirl Salsa image

Filled with lots of fresh veggies, this salsa is a great addition to any meal. Best the next day, that way it's chilled and the ingredients have plenty of time to mix and mingle. Enjoy with tortilla chips, on a taco or burrito, on top of eggs, or by the spoonful!

Provided by MommaBean3

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

Time 2h30m

Yield 12

Number Of Ingredients 12

5 small Cucumber, with peel, raw
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can corn, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups Italian-style salad dressing
1 large tomato, seeded and diced
1 large red onion, diced
5 each bell peppers, mini sweet peppers
5 medium green onions, chopped
¼ cup chopped cilantro, or to taste
1 pinch garlic powder, or to taste

Steps:

  • Combine cucumbers, black beans, black-eyed peas, corn, diced tomatoes, dressing, tomato, red onion, sweet peppers, green onions, cilantro, and garlic powder in a large bowl; mix well.
  • Refrigerate for flavors to mix, 2 to 8 hours. Mix well before serving.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 26.6 g, Fat 9.1 g, Fiber 5.6 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 929.7 mg, Sugar 5.7 g

CALIFORNIA SALSA



California Salsa image

Provided by Food Network

Time 15m

Yield 5 c (1.2 kg)

Number Of Ingredients 6

½ (55 g) medium onion, peeled
1 (10 g) jalapeno pepper, seeds and membranes removed
¼ cup (5 g) fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon salt (optional)
6 (672 g) ripe Roma tomatoes, quartered (24 quarters), divided use

Steps:

  • 1.Place onion, jalapeno pepper, cilantro, lemon juice, and six of the tomato quarters into the Vitamix container in the order listed and secure lid.
  • 2.Select Variable 1.
  • 3.Turn machine on and slowly increase to Variable 5.
  • 4.Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
  • 5.Reduce to Variable 3 and remove the lid plug. Add the remaining tomatoes through the lid plug opening.
  • 6.Blend for an additional 10 seconds or just until desired consistency is reached, using the tamper to press the ingredients into the blades. Do not over mix, leave chunky. Serve with tortilla chips.

SOUTHWEST SALSA



Southwest Salsa image

This is a very colorful dish. Can be eaten as a cold soup or more traditionally with chips. Friends, family and co-workers request this all the time. Came from my friend April T.

Provided by lcreece

Categories     Black Beans

Time 15m

Yield 16-24 cups, 20 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans, drained
2 (8 ounce) cans shoe peg corn, not drained
1/2 orange bell pepper, chopped (or yellow or red bell pepper)
1/2 purple onion, medium, diced
2 -3 jalapeno peppers (optional to remove seeds)
1 quart diced tomato
1 tablespoon oil
1/2 teaspoon salt
1 teaspoon cumin
1/4 cup cilantro, chopped & firmly packed -add more to taste
3 limes, juice of

Steps:

  • Mix ingredients in large bowl. cover & chill 1-2 hours.

SALSA NINETY NINE (MILD)



Salsa Ninety Nine (Mild) image

A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.

Provided by YABEI

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

Time 3h

Yield 80

Number Of Ingredients 12

24 pounds tomatoes
1 (12 ounce) can tomato paste
½ bunch cilantro
16 jalapeno chile peppers
2 medium heads garlic
6 large green bell peppers, chopped
6 large onions, chopped
9 tablespoons salt
1 cup distilled white vinegar
½ cup brown sugar
¾ cup cornstarch
½ cup water

Steps:

  • Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
  • In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
  • In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
  • Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 826.6 mg, Sugar 6.3 g

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