RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
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
MY RESTAURANT-STYLE SALSA-SMALL BATCH
This recipe is adapted from The Pioneer Woman's blog recipe. Everyone who has tried this salsa absolutely loves it. It is close to my Enough For A Superbowl Party Salsa only a much smaller amount. I think that this would make a great Mexican Gazpacho recipe for summertime. I have found that Hunts brand tomatoes is the best for this recipe. There really is a difference in flavor of brands. I also only use Rotel brand because the flavor is consistent. Here are the heat breakdowns: Mild: use mild (and don't use the jalapeno) Rotel Medium: use original Rotel Hot: use hot Rotel
Provided by dawnie2u
Categories Sauces
Time 10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour the tomatoes, Rotel, green onions and cilantro into an 7-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
- Add garlic, jalapeno (if using), sugar, salt and cumin.Pulse until the consistency that you like. I pulse about 10 mores times.
- Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
- It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.
LITTLE BRO'S SALSA
This is my little brother's recipe for salsa. We request it for all the family get togethers. When I asked him for the recipe he said, "NO WAY, it's a secret!!!" But when I told him it would be on the internet with a photo, he gave it to me. Thank you Little Bro!
Provided by Darla Emerson
Categories Sauces
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in a blender or food processor and pulse to desired consistency.
- Serve with tortilla chips.
- Will keep in refrigerator 3 to 4 days.
- Little Bro's Tip: Serve left-overs with scrambled eggs the next morning.
Nutrition Facts : Calories 33.8, Fat 0.3, Sodium 421.7, Carbohydrate 8, Fiber 1.9, Sugar 4.4, Protein 1
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