Jalapeño Cilantro Salsa Recipes

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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

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

CRANBERRY SALSA



Cranberry Salsa image

Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.

Provided by Shan559

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt

Steps:

  • Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 37.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 1.3 g, Sodium 37.7 mg, Sugar 28.6 g

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

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.

CILANTRO SALSA



Cilantro Salsa image

Provided by Food Network

Categories     appetizer

Time 10m

Number Of Ingredients 7

1 large bunch cilantro
2 garlic cloves
1/2 cup olive oil
3 teaspoons lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Salt, to taste

Steps:

  • For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
  • For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
  • The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

JALAPENO-CILANTRO-LIME SALSA



Jalapeno-Cilantro-Lime Salsa image

Make and share this Jalapeno-Cilantro-Lime Salsa recipe from Food.com.

Provided by Roy A.

Categories     Sauces

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

1 jalapeno, finely diced (discard seeds if you dislike heat, add another pepper if you love spicy salsa)
2 medium tomatoes, chopped into small pieces
1/2 red onion, finely diced
1 garlic clove, smashed & finely diced
1 teaspoon salt
2 limes, squeezed for their juice
1/4 cup fresh cilantro, chopped
1 mango, chopped into squares (optional)

Steps:

  • Combine all ingredients in bowl, mix well to coat all with lime juice and salt. Adjust to taste (saltiness, spiciness, sourness). Let sit for 1-2 hours to allow flavours to blend. TIP: Try adding mango when it's in season for a delicious, juicy mango salsa!

Nutrition Facts : Calories 117.2, Fat 0.9, SaturatedFat 0.2, Sodium 2344.6, Carbohydrate 31.3, Fiber 8, Sugar 11.6, Protein 4.1

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO



Roasted Jalapeño-Tomato Salsa with Fresh Cilantro image

Provided by Rick Bayless

Categories     Condiment/Spread     Garlic     Herb     Pepper     Tomato     Roast     Fall     Jalapeño

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar

Steps:

  • 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
  • 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
  • 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
  • 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

JALAPEñO-CILANTRO SALSA



Jalapeño-Cilantro Salsa image

Categories     Condiment/Spread     Low Carb     Quick & Easy     Lime     Summer     Jalapeño     Cilantro     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 4

4 large jalapeño chilies
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

  • Char chilies over gas flame or in broiler until blackened on all sides. Place in paper bag and seal. Let stand 10 minutes. Peel, seed and finely chop chilies. Place chilies in small bowl. Mix in oil and cilantro. (Can be made 6 hours ahead. Cover and let stand at room temperature.) Mix lime juice into salsa. Season with salt and pepper.

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