GREEN & GOLD SALSA
Edamame and corn give this unique salsa its unmistakable team colors. You can add a little salt if you like, too. A healthy alternative to creamy dips, it's good for the extra point. -Maggie Lovat, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- Combine edamame, corn, avocado and pico de gallo until well blended. Serve with cucumber slices and chips for dipping.,
Nutrition Facts : Calories 48 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish.
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
SUN GOLD SALSA
Every year my husband and I plant two types of cherry tomatoes. This year we chose Sun Gold tomatoes and Super Sweet 100's. The Super Sweet 100's are red and a bit larger than the Gold's. You can find the salsa recipe for the 100's elsewhere in my cookbook. The Sun Gold's range from yellow to gold to bright orange. We grow them in garden pots on our deck and surround them with chive plants to keep the snails and ants away. One plant can grow to five feet tall, with a three- to four-foot radius. The tomatoes are delicious in salads, soups, and salsa. I don't use vinegar in my salsas so if the tomatoes are sweet (and they are!) the salsa is sweet. This sweet salsa gets its kick from cayenne pepper. Yum!
Provided by Chef Wilma and Frie
Categories Vegetable
Time 2h30m
Yield 8 half-pint jars, 16 serving(s)
Number Of Ingredients 10
Steps:
- This recipe makes about 8 cups of salsa. If you plan on canning the salsa, start with the instructions in the canning section below.
- In a food processor or blender, pulse small batches of tomatoes, onions, garlic, Bell pepper, and diced green chiles.
- Pulse the ingredients to the level of chunkiness you like. I make sure at least half of the ingredients are pulsed to liquid.
- Place each batch of raw salsa in a large (at least 2 quarts) saucepan. When all of the raw salsa has been processed, add the lemon and lime juices, salt, cumin, and cayenne pepper.
- Bring to a boil, stirring frequently. Once boiling, turn heat to low (the lowest setting you have) and cook for 2 hours. Stir occasionally.
- Place in glass containers, cool completely, refrigerate.
- CANNING INSTRUCTIONS:.
- You will need 8 half-pint, or 4 pint containers. I use canning jars. I have a canner and all the associated tools, but for a small batch of salsa I prefer to use smaller gear.
- I begin the whole procedure by placing a clean cloth ( to protect the jars) in the bottom of a large, deep pot. I put the glassware in the pot so that the lips of the jars don't touch. Fill the pot with water to cover the jars. Place on stove and bring to boil. Boil for 10 minutes. Turn off heat and cover.
- Place the rings and lids (for canning jars) in a saucepan with water to cover, and bring them to a boil, as well. Boil gently for 5 minutes, turn off heat and cover.
- Follow the instructions above for preparing the salsa. About 15 to 20 minutes before the salsa is done, bring your pots of jars, rings and lids back to a boil. Keep them hot until ready to can the salsa.
- Using tongs or a canner's grip, remove jars from large pot. Place jars on a clean tea towel or cloth. Make sure the water is poured out, but don't dry (don't touch the insides of jars with anything that has not been sterilized).
- Fill the jars leaving a 1/2-inch space between salsa and jar lip. Place lids on the jars. Place rings on jars, making sure they are on straight. Tighten only fingertip tight.
- Place the jars in the large pot. Make sure hot water covers jars completely. Bring to a boil and continue to boil for 15 minutes. Use a clock or timer - don't guess when processing food.
- When salsa has processed, turn off heat and remove pot from heat source. Very carefully remove jars from hot water. DO NOT TOUCH LIDS. Place jars on cloth or towel, out of draft or open window. As the salsa cools you will hear the pops of the lids as they seal. After a few hours remove the rings from the sealed jars. Store jars in pantry. Chill before serving.
- ___________________________.
- *If you don't grow them, you can find them at most produce stands. Don't bother trying to skin or de-seed these little tomatoes. Use them whole.
- **If you grow your own green chili's, you will need 1/2 to 3/4 cup of chopped chili's. Wash the chili's, remove the stem and slit down the middle. Remove the seeds and discard. Chop the remaining flesh into half-finch bits.
- ***Mild (1/2 tsp.), Medium (1 1/2 tsp.), Hot (3 tsp.) These measurements are based on MY tongue. You will need to do your own taste tests.
Nutrition Facts : Calories 20, Fat 0.3, Sodium 247.1, Carbohydrate 4.3, Fiber 0.9, Sugar 0.8, Protein 1
GREEN AND GOLD HERRING SALSA (PACKER SALSA)
Steps:
- Drain herring, reserve sauce and onions, cut herring fillets into quarters.
- Combine all ingredients in a large bowl, toss gently.
- Place Packer Salsa in a large re-sealable container, and cover with reserved wine sauce.
- Seal container and chill 24 hours before serving.
- Serve with green and gold corn chips or your favorite dipping crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
IOWA HAWKEYES BLACK AND GOLD SALSA
Round out your University of Iowa tailgate spread with this delicious make-ahead black and gold salsa.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, mix beans, corn, green chiles, green onions, lime juice, coriander, cumin and cayenne. Stir in cilantro.
- Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1/3 Cup Salsa and 1 oz Chips, Sodium 260 mg, Sugar 2 g, TransFat 0 g
FRESH MILD SALSA
Fresh tomato salsa is excellent with just chips and salsa for an appetizer or a perfect compliment to any Mexican dish. Adjust to personal taste with salt, pepper, and ground cumin. Add 1 additional serrano pepper to make hot salsa, and 2 serrano peppers for 'fire' salsa.
Provided by clow4851
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Stir tomatoes, garlic, serrano pepper, jalapeno pepper, white onion, green bell pepper, cilantro, cumin, lemon juice, salt, and black pepper together in a bowl.
Nutrition Facts : Calories 50.5 calories, Carbohydrate 10.7 g, Fat 0.7 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 1175.3 mg, Sugar 5.3 g
SALSA NINETY NINE (MILD)
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
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
FRESH GARDEN SALSA
Fifteen minutes is all it takes to make super fresh, super delicious salsa.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.
Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
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