Jacksons Salsa Recipes

JALAPENO SALSA

Jalapeno Salsa image

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.

Provided by Trey

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 27m

Yield 25

Number Of Ingredients 8

Ingredients

10 fresh jalapeno peppers
2 tomatoes
1 white onion, quartered
¼ cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1 lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g

JENNINE'S SALSA RECIPE BY TASTY

Jennine's Salsa Recipe by Tasty image

Here's what you need: whole tomatoes, jalapeñoes, garlic, large onion, fresh cilantro, salt

Provided by Jennine Thompson

Yield 1 serving

Number Of Ingredients 6

Ingredients

28 oz whole tomatoes, canned
2 jalapeñoes, or pepper of choice, roasted
2 cloves garlic
1 large onion, chopped
1 bunch fresh cilantro
2 ½ teaspoons salt

Steps:

Add ingredients to blender and pulse to the consistency desired.
Enjoy!

Nutrition Facts : Calories 248 calories, Carbohydrate 55 grams, Fat 1 gram, Fiber 14 grams, Protein 10 grams, Sugar 31 grams

JALAPENO SALSA

Jalapeno Salsa image

This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.

Provided by Dancer

Categories Sauces

Time 40m

Yield 3 pints

Number Of Ingredients 9

Ingredients

3 cups chopped peeled cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar

Steps:

Combine all ingredients in large saucepot.
Bring mixture to a boil.
Reduce heat.
Simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.
Process for 15 minutes in boiling-water canner.

EDDIE JACKSON'S MASON JAR SALAD AND SALAD DRESSING

Eddie Jackson's Mason Jar Salad and Salad Dressing image

Provided by Eddie Jackson

Categories main-dish

Time 20m

Yield 1 serving, plus additional dressing

Number Of Ingredients 20

Ingredients

1 cup fresh parsley leaves, roughly chopped (about 1 small bunch)
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
10 large leaves fresh basil
Few sprigs fresh oregano, leaves picked
Few sprigs fresh tarragon, leaves picked
2 medium cloves garlic
Kosher salt and freshly ground black pepper
8 ounces skinless roast chicken breast, cubed
1/4 cup garbanzo beans
1/4 cup thinly sliced red onion
1/4 cup thinly sliced zucchini
1/4 cup grated carrot
1/4 cup thinly sliced English cucumber
1/4 cup thinly sliced red bell pepper
1/4 cup pumpkin seeds
1/4 cup crumbled feta cheese
1/2 cup thinly cut red leaf lettuce
1/2 cup thinly cut kale

Steps:

For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.
To serve, flip over on a bowl or plate, mix everything together and dig in.

MONTEREY JACK SALSA

Monterey Jack Salsa image

A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!

Provided by Debra D. Tate

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

Time 15m

Yield 24

Number Of Ingredients 9

Ingredients

2 cups shredded Monterey Jack cheese
5 green onions, chopped
1 avocado - peeled, pitted and diced
1 tomato, chopped
¼ cup chopped fresh cilantro
1 (4 ounce) can diced green chiles
1 (6 ounce) can chopped black olives
1 cup zesty Italian dressing
1 teaspoon monosodium glutamate (MSG)

Steps:

In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 2.5 g, Cholesterol 8.4 mg, Fat 8.5 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 356.4 mg, Sugar 0.9 g

JACKSON'S SALSA

Jackson's Salsa image

Make and share this Jackson's Salsa recipe from Food.com.

Provided by Stacey in BG

Categories Low Cholesterol

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can crushed pineapple
1 bunch cilantro
2 jalapeno peppers
1/2 red pepper
6 green onions
2 tablespoons olive oil

Steps:

Drain and rinse black beans.
Seed and chop all peppers.
cut green onions into small pieces.
chop cilantro.
Mix all ingredients well.
Let sit several hours to blend flavors.
Enjoy on chips!

Nutrition Facts : Calories 92.9, Fat 2.5, SaturatedFat 0.4, Sodium 3.2, Carbohydrate 15.1, Fiber 3.8, Sugar 5.6, Protein 3.6

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