Holiday Salsa Recipes

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HOLIDAY SALSA



Holiday Salsa image

When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it's scraped clean. -Shelly Pattison, Lubbock, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
6 green onions, chopped
1/2 cup fresh cilantro leaves, chopped
1 jalapeno pepper, seeded and finely chopped
1 package (8 ounces) cream cheese, softened
Assorted crackers or tortilla chips

Steps:

  • Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight., To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips.

Nutrition Facts : Calories 146 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

CALIENTE CHRISTMAS SALSA



Caliente Christmas Salsa image

This is a salsa with vibrant colors and even more vibrant flavors! It utilizes authentic ingredients that are all adjustable to suit individual tastes! If fresh cactus is not available, canned cactus may be substituted. The final mixture will be a variegated red and green and will be quite wet. This is a delicious and spicy salsa that, when bottled, makes a nice gift!

Provided by kherder330

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

Time 20m

Yield 64

Number Of Ingredients 9

6 tomatillos, diced
5 ripe tomatoes, diced
½ cup minced onion
2 jalapeno peppers, chopped
1 fresh cactus leaf, trimmed and cut into 1/4-inch dice
4 garlic cloves, minced
1 bunch fresh cilantro, chopped
6 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

  • Combine the tomatillos, tomatoes, onion, jalapeno peppers, cactus, garlic, cilantro, lime juice, salt, and pepper in a bowl; stir gently to combine.

Nutrition Facts : Calories 4.3 calories, Carbohydrate 0.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 0.5 g

HOLIDAY PARTY BEAN SALSA



Holiday Party Bean Salsa image

Such pretty colors freckling the buffet or picnic table, with this salsa in the starring role! An easy-to-put-together QUICK little number that will tingle the taste buds with its perky piquant flavor combination. My mother didn't know my four brothers and I were throwing her a surprise party to celebrate her 75th birthday on December 25th (2009), but she had a slew of stuff already prepared for what she thought was a smaller Christmas party. My sis-in-law (Kim) shared this recipe with Ma, and she passed it along to me, so this is truly a family favorite--and my Dear Hubby (who usually doesn't like bean salads with vinegary-oil dressings) loved this concoction...AND my Dear Son-the-onion-hater actually thought this was pretty decent, too (even if he "had" to pick out the onjens/onions!). PREP time includes cooling time for the dressing and a 24 hour marinating period for the beans. PLAN AHEAD!!! Ma tells me that this "lasts forever" with the vinegar in there, and she added salt; I also thought it might be good to add some cilantro or a pinch of red pepper flakes.

Provided by Debber

Time P1DT8m

Yield 6 cups, 12-20 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
1/2 cup canola oil
1/2 cup cider vinegar
1/2 cup sugar
1 (14 ounce) can pinto beans, drained & rinsed
1 (14 ounce) can black-eyed beans, drained & rinsed
1 (11 ounce) can white shoepeg corn, drained
bell pepper, red, chopped (one pepper)
1 onion, red, chopped
3 -6 scallions, thinly sliced (include green part, too)

Steps:

  • Prepare dressing: mix Dressing Ingredients in a saucepan and bring to a boil, remove from heart. Cool to room temperature.
  • Dump all the "Bean Part" ingredients into a large plastic bowl, pour the cooled dressing over, stir and cover.
  • Allow mixture to marinate for 24 hours, stir every so often OR gently shake the covered bowl.
  • Drain, spoon into a serving dish, and serve with tortilla chips.
  • BRILLIANT IDEA: this is good with the tortilla chips, but it also makes a delightful serving of "beans" for a picnic or for someone's lunch.
  • LEFTOVERS are even better!

Nutrition Facts : Calories 268.9, Fat 18.5, SaturatedFat 2, Sodium 2.7, Carbohydrate 23.6, Fiber 3.8, Sugar 9, Protein 3.9

MANUEL'S HOLIDAY SALSA



Manuel's Holiday Salsa image

My husband has been making this salsa for a few years, usually when he was working out of town and it was just "the guys" getting together and showing off, like how hot they could tolerate a salsa! I have kept this recipe in the medium range (medium as defined by a Spanish family), but feel free to experiment with the peppers to...

Provided by Susan Feliciano

Categories     Other Snacks

Time 20m

Number Of Ingredients 11

1/4 c fresh cilantro, chopped (or dried cilantro flakes)
3 clove garlic
2-3 medium onions, white or yellow
2 yellow bell peppers
2 orange bell peppers
3 small serrano peppers
2 medium jalapeño peppers
2-3 can(s) petite diced tomatoes (we use hunts with green chilies in them)
2-3 dash(es) apple cider vinegar (to taste)
2-3 dash(es) sugar, honey, or stevia (to taste)
optional: habañera peppers

Steps:

  • 1. I use a 2-quart container to mix this. Put everything into this container as it is processed. I use a food processor rather than chopping everything by hand. Process each vegetable to your desired size.
  • 2. Process cilantro, garlic, and onion by pulsing, to desired size. Add to container.
  • 3. Split peppers and remove stems, seeds and membranes. Wear gloves when handling the hot ones. Process all the peppers together with pulses. Don't turn this to a paste. Remove to the container.
  • 4. Drain tomatoes and reserve juice. Pulse if you want a smooth salsa; or leave the chunks whole if you want it chunky. Add to the container. Mix all the ingredients together. Add some of the reserved tomato liquid if you want the salsa thinner. You can also add some sea salt if you think it needs it.
  • 5. At this point, taste with a chip. If too sweet, add some vinegar - start with 2 tablespoons - and mix again. If too sour, add some sweetener - start with 1-2 tablespoons - then mix and taste again.
  • 6. Once it tastes just right to you, you can make a smaller VERY HOT batch like this: Remove 1-2 cups to a separate bowl. Add in some finely chopped habañera peppers. Warn your friends which is the hot dish.

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