Genies Magic Salsa Recipes
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
D'S FAMOUS SALSA
This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.
Provided by Denise Smith
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 282.9 mg, Sugar 2 g
GENIES' MAGIC SALSA
Salsa concocted by the Genies of Gourmet team for Zaar World Tour 5, blending elements of pico de gallo, guacamole, and green salsa in a single mild but tasty dip. Members of the team suggested ingredients which were then put together by my DH. Here are the suggestions: tomatillos: CharlotteJ; cilantro: Vicki in Ct; lime: MarraMamba; garlic: Island Gurl; onions: A Good Thing; jalapeños: Westtextazzy; salt: Chef sizzle; cumin: LoriInIndiana; avocado: Lavender Lynn; tomato: MissChef-Maker.
Provided by Lavender Lynn
Categories Onions
Time 55m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Remove husks from tomatillos and rinse well. Cut in half and broil, cut side down, close to elements, until about half of the skin of each is blackened.
- Remove as much of the skin as will peel off, paper-like, without taking the flesh with it. Some skin in the salsa is ok, but skin adds a bitter flavor.
- Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified. Pour into a small mixing bowl, leaving a little in the blender. Add brown sugar to taste, just enough to cut any residual bitterness in the tomatillo mixture.
- Dice the tomatoes and red onion. Peel the avocado, remove any dark spots, and dice -- do not squash, this isn't guacamole.
- Finely mince the garlic, and chop the celantro. Add the prepared ingredients, plus cumin, salt, and lime juice, to the tomatillo mixture and gently fold together.
- Chill this mixture while you make the dressing.
- Dressing: Slice the three peppers in half lengthwise, removing white core, seeds, and stem. Broil as you did the tomatillos but do not remove the skin. Place the roasted peppers in the blender with oil, vinegar, and any tomatillo left there. Pulse to break up the peppers, then run on medium speed until the mixture is almost smooth. This is the flavor kick of the salsa, to be added to your taste. Start with half, gently stir in, sample, and add more as you like. (It won't be extremely hot even with all of the dressing.).
Nutrition Facts : Calories 213, Fat 18, SaturatedFat 2.5, Sodium 300, Carbohydrate 13.5, Fiber 5, Sugar 6.3, Protein 2.2
ANNIE'S ORIGINAL SALSA
I spent 5 years working on this recipe. Everyone loves it, and it's one of the few recipes that is actually mine, not inherited from someone else! It's been so popular that a friend canned 4 ounce jars and gave them as wedding favors. My oldest daughter asked me to do the same thing, and so we gifted wedding guests with 300 small jars of salsa at her autumn-themed wedding. -Angela Barnes, Big Rapids, Michigan
Provided by Taste of Home
Time 1h
Yield 7 pints.
Number Of Ingredients 13
Steps:
- In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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