PEPPY SALSA...YOU CHOOSE THE HEAT!
This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.
Provided by Leslie
Categories Sauces
Time 2h15m
Yield 4 jars
Number Of Ingredients 15
Steps:
- In a large pot mix all ingredients well and simmer for one and a half hours.
- Stir occasionally and reduce to consistency of your liking.
- Place in sterilized jars.
- Wipe the rim of the jars with a very clean damp cloth.
- Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
- Yield is a wild guess, depending on jar size.
SMOKY FOUR-PEPPER SALSA
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!
Provided by Julia C Brogli
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat.
- Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
- Peel tomatoes and drain excess liquid. Peel and seed peppers.
- Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g
PEPPY PEACH SALSA
Garden-fresh salsas are one of my favorite condiments. So when I saw a recipe for peach salsa in the newspaper, I couldn't think of anything that sounded better. -Jennifer Abbott, Moraga, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the lime juice, honey, garlic and ginger; let stand for 5 minutes. Stir in the peaches, peppers and cilantro. Serve with chips. Refrigerate leftovers.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.
THE ONLY SALSA YOU NEED
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Provided by Andy Baraghani
Categories Bon Appétit Summer Appetizer Salsa Dip Tomato Onion Garlic Lime Healthy Quick & Easy Vegetarian Vegan Chile Pepper Hot Pepper Fat Free Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
- Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
MY HOMEMADE (HOT) SALSA
This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia. I went home and experimented to try to come up with one that tasted like the restaurant's and this is what I came up with. If you like your salsa even hotter you can adjust the hot seasonings to your taste. I always get lots of compliments when I serve this. Don't let all the ingredients scare you off...it's really easy to make. No accurate time on prep and actually the longer you let it simmer the better it is. I don't know how many exact servings you get but it does make alot. (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried)
Provided by Anita Harris
Categories Sauces
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot mix together all of the ingredients and bring to a boil.
- Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
- Remove from heat and let cool in pan.
- Pour into non-metal container with a lid and chill completely before serving.
- Keeps about 2 weeks in the refridgerator.
Nutrition Facts : Calories 59, Fat 2.6, SaturatedFat 0.4, Sodium 125, Carbohydrate 8.8, Fiber 2.2, Sugar 5.5, Protein 1.5
BASIC PEPPER SALSA
Spoon this pepper sauce over eggs, beans, pork chops or roast chicken. Or toss stewed, shredded chicken, pork, or beef with abundant salsa for a spicy, flavorful filling for tacos or enchiladas.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 30m
Yield About 1 3/4 cups
Number Of Ingredients 6
Steps:
- In a cast-iron pan set over high heat, toast peppers until their skin deepens in color and you can smell a toasty aroma, about 2 minutes. Remove peppers from pan and place in a large bowl. Pour enough boiling water over the peppers to cover, and let sit for 15 minutes.
- In the meantime, wipe out the pan, reduce the heat to medium-high, and set the tomatoes in the pan, skin-side down. Cook until the tomato skins are dark and blistery, about 10 minutes, then mash the tomato flesh with a wooden spoon and continue cooking until completely tender and somewhat reduced, another 5 minutes or so. Remove from heat.
- Use tongs to remove the peppers from the water and place in the jar of a blender, reserving the soaking liquid. Add tomatoes, garlic, salt and 1 cup of the reserved liquid. Blend until smooth, then strain through a fine sieve, using a spatula to help you push the salsa through. Taste and adjust salt as needed. Cover and refrigerate leftovers for up to 5 days.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 524 milligrams, Sugar 11 grams
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