Peppy Salsa You Choose The Heat Recipes

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PEPPY SALSA...YOU CHOOSE THE HEAT!



Peppy Salsa...you Choose the Heat! image

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

12 cups peeled fresh tomatoes
4 cups chopped bell peppers (red, green, and yellow)
3 cups chopped onions
4 minced garlic cloves
2 cups grilled cooked corn kernels, straight off the cob
1 teaspoon chopped fresh oregano
1 teaspoon paprika
2 tablespoons sugar
1 teaspoon salt
2 cups cider vinegar
1 (5 1/2 ounce) can tomato paste
1 cup finely chopped jalapeno pepper, for mild salsa
2 cups finely chopped jalapeno peppers, for medium salsa (optional)
3 cups finely chopped jalapeno peppers, for hot salsa (optional)
4 cups finely chopped jalapeno peppers, for killer salsa (optional)

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



Smoky Four-Pepper Salsa image

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

8 ripe plum tomatoes
1 tablespoon vegetable oil
4 poblano peppers
4 Anaheim chile peppers
1 jalapeno chile pepper, or more to taste
1 large green bell pepper
2 tablespoons chopped cilantro leaves
2 tablespoons white vinegar
¼ onion
2 cloves garlic
2 teaspoons salt
¼ teaspoon mesquite flavored liquid smoke concentrate

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



Peppy Peach Salsa image

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

2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon minced garlic
1/8 teaspoon ground ginger
2 fresh peaches, peeled and diced
1/2 green serrano chile pepper, seeded and minced
1/2 red serrano chile pepper, seeded and minced
1/2 small yellow chile pepper, seeded and minced
2 teaspoons minced fresh cilantro
Tortilla chips

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 Only Salsa You Need image

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

2 lb. tomatoes, cored, cut in half crosswise
1 medium white onion, sliced into 1/4"-thick rounds
3 serrano chiles
3 garlic cloves, unpeeled
Kosher salt
2 Tbsp. fresh lime juice
2 Tbsp. finely chopped cilantro
Tortilla chips (for serving)

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



My Homemade (Hot) Salsa image

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

2 (28 ounce) cans peeled ready-cut tomatoes
1 large onion, diced in fairly large pieces
1 large green pepper, diced in faily large pieces
2 tablespoons canned jalapeno slices, minced
2 -4 tablespoons jalapeno juice, from jar
1 tablespoon sugar
1/2-1 teaspoon salt (or to taste)
1/2-1 teaspoon black pepper (or to taste)
2 -3 tablespoons vegetable oil
2 -3 tablespoons lime juice
1 -2 teaspoon chili powder
1 teaspoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1 -2 teaspoon fresh minced cilantro or 1 -2 teaspoon dried cilantro
1/4 teaspoon ground cayenne pepper
1/2-1 teaspoon garlic powder or 2 cloves fresh garlic, minced

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



Basic Pepper Salsa image

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

10 guajillo or New Mexico chiles, seeds and stems removed
3 arbol chiles, seeds and stems removed
2 to 3 cups boiling water
2 medium tomatoes, quartered
1 garlic clove
3/4 teaspoon salt, more to taste

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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