Moms Famous Salsa Recipes

MOM'S FAMOUS SALSA RECIPE

Mom's Famous Salsa Recipe image

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup fresh cilantro
½ serrano pepper, seeded
5 green onions
2 14 oz cans S&W stewed mexican tomatoes
3 cloves fresh garlic, minced
2 tbsp olive oil
1 tsp white wine vinegar
Pepper

Steps:

Wash all fresh ingredients.
Chop the green onions and add only the white parts to a blender.
Add ½ serrano pepper, tomatoes, minced garlic, vinegar, olive oil, pepper to taste and cilantro.
Pulse the blender a few times until you achieve desired texture (for smoother salsa, purée it for 10 seconds).
Serve with warm tortilla chips.

MOM'S FAMOUS SALSA

Mom's Famous Salsa image

Provided by My Food and Family

Categories Recipes

Time 10m

Number Of Ingredients 9

Ingredients

1 jalapenos, cut off stem
1 clove garlic
2 scallions
3-4 bunches cilantro
1/2 white onion
1 tomato
1 teaspoon salt
1 can tomato sauce
1/2 cup water

Steps:

Finely chop all ingredients.
Put into a blender for 30 seconds and refrigerate.
If it's too hot just add more water.

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

D'S FAMOUS SALSA

D's Famous Salsa image

This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.

Provided by Denise Smith

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

Time 10m

Yield 16

Number Of Ingredients 7

Ingredients

2 (14.5 ounce) cans stewed tomatoes
½ onion, finely diced
1 teaspoon minced garlic
½ lime, juiced
1 teaspoon salt
¼ cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Steps:

Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 282.9 mg, Sugar 2 g

STING'S NEARLY WORLD FAMOUS SALSA

Sting's Nearly World Famous Salsa image

This is my own recipe that I created. After many requests from co-workers, I finally fine tuned it and wrote it down. I call it "Nearly World Famous" because I've given the recipe to friends from all over Michigan, to Los Angeles, Philadelphia, Tampa and even to my friend's mom in London, England. There are many variables that you can change and tweak to your own tastes, but if you make it as is, it'll turn out great. I will usually make two batches, one "plain" (without any hot peppers) and one with peppers. Change the peppers to change the flavor/heat. Leaving the seeds in will increase the heat level. I also freeze my peppers and use a microplane to grate them. It turns the peppers into a fine mash and releases all the oils. I also microplane the garlic. Feel free to email me if you have any questions. :-)

Provided by Marc R.

Categories Onions

Time 30m

Yield 32 ounces, 32 serving(s)

Number Of Ingredients 10

Ingredients

28 ounces diced tomatoes, petite
3 ounces tomato paste
1 medium white onion (chopped)
1 large garlic clove (grated or minced)
1/2 teaspoon black pepper
1 teaspoon garlic salt
1 tablespoon lime juice
1 tablespoon sugar
2 tablespoons fresh cilantro, finely minced, packed, leaves only
hot pepper (Jalapeno, Habanero, Scotch Bonnet)

Steps:

Combine the first 9 ingredients.
It will have great flavor, but very little heat at this point. To spice it up, add whatever hot peppers you like. Personally, I like to add one half habanero or scotch bonnet along with one half jalapeno for some decent heat and flavor. If you don't want it too hot, add one half to one whole jalapeno. All I do is cut off the stem and finely mince the peppers, seeds and all. Even better is to freeze the peppers and use a microplane to grate them into a fine mash. Please wear rubber gloves when handling the diced peppers and do not rub your nose or eyes!
Another flavor variant is to use lemon juice instead of lime juice.
Letting the mix sit for an hour will allow the flavors to meld better especially if you add hot peppers.

Nutrition Facts : Calories 10.3, Fat 0.1, Sodium 22.7, Carbohydrate 2.4, Fiber 0.5, Sugar 1.5, Protein 0.4

MOM'S SALSA

Mom's Salsa image

This has been a favorite in our family for as long as I can remember. I use it on tacos, chimichangas, with chips, tamales, enchiladas, burritos, scrambled eggs, taco salads, Mexican rice, huevos rancheros, fried potatoes...you get the point. This recipe is an ATTEMPT to get the spices right since Mom doesn't measure the ingredients. (Nor do I.) ;) Feel free to adjust seasonings to your taste. Please note: The salsa needs to sit in the fridge for at least 2-3 hours for the flavors to meld.

Provided by rickoholic83

Categories Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can tomato sauce (We use Hunt's brand)
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
3/4 teaspoon onion powder
2 teaspoons red pepper flakes

Steps:

Combine all ingredients in a large bowl.
Cover and refrigerate until ready to use.
NOTE: I use an empty, clean mayonnaise jar to make this. Put all the ingredients in the jar, cover and shake well. Stick in the fridge to have on hand whenever you need it.

PAUL'S FAMOUS SALSA

Paul's Famous Salsa image

Pop some tomatoes, onions, serrano peppers, and garlic under the broiler, blend them with spices, cilantro, and lime juice and you've got a yourself a 30-minute homemade salsa.

Provided by Paul Tannos

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

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

4 large vine-ripened tomatoes, cored and cut into quarters
2 white onions, quartered
4 serrano peppers, or to taste, stemmed
6 cloves garlic
2 tablespoons vegetable oil, or as needed
2 teaspoons salt
1 teaspoon ground cumin
¼ cup chopped fresh cilantro, or to taste
1 lime, juiced

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Combine tomatoes, onions, serrano peppers, and garlic in a large bowl; drizzle with vegetable oil and toss until lightly coated. Transfer to the prepared baking sheet.
Broil in the preheated oven until vegetables begin to brown, about 5 minutes.
Transfer vegetables to the bowl of a food processor. Add salt and cumin; pulse a few times until desired chunkiness is reached. Add cilantro and pulse a couple of times to combine. Stir in lime juice.

Nutrition Facts : Calories 36.4 calories, Carbohydrate 3.7 g, Fat 2.5 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 391.9 mg, Sugar 1.8 g

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