Puree Salsa Recipes

PUREE SALSA

Puree Salsa image

My DH does not like the chunky salsa's so this is what he came up with. Oh I forget he likes it best without the fresh cilantro, I like it best with the fresh cilantro. Makes about 2 cups

Provided by GrandmaG

Categories Onions

Time 20m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 (12 ounce) can diced tomatoes, drained
1 (4 1/2 ounce) can chopped green chilies
2 chipotle chiles in adobo
4 green onions
1 clove garlic, minced
1/2 green bell pepper
1/2 teaspoon cumin
1 tablespoon fresh cilantro, chopped very fine

Steps:

Place all ingredients in a processor or blender and mix until well blended.
Pour into bowl and cover.
Chill at least 4 hours before serving.
Best if chilled overnight.

Nutrition Facts : Calories 74.5, Fat 0.6, SaturatedFat 0.1, Sodium 229.3, Carbohydrate 17.1, Fiber 3.9, Sugar 9.1, Protein 3.6

RESTAURANT-STYLE SALSA

Restaurant-Style Salsa image

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

Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

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.

RESTAURANT STYLE SALSA

Restaurant Style Salsa image

Recipe video above. Just like what you get at your favourite restaurant and those jars sold alongside corn chips at the grocery store.... but it's better, healthier and cheaper! The fresh flavour is so, so good. Make it chunkier or smoother, to your taste.

Provided by Nagi

Categories Dip

Time 5m

Number Of Ingredients 11

Ingredients

1/4 cup chopped onion ((white, brown or yellow))
1 tbsp jalapeño pepper (, seeds removed, roughly chopped (fresh best, canned ok))
400g / 14 oz canned crushed tomato (, best quality)
4 oz / 120g canned diced green chiles ((Note 1))
1/4 cup (packed) cilantro/coriander (, roughly chopped)
1/2 tbsp+ lime juice
1 clove garlic (, minced)
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 teaspoon ground cumin

Steps:

Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
Taste test with corn chip for salt and lime. Adjust if necessary.
Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

FRESH PINEAPPLE SALSA

Fresh Pineapple Salsa image

Fresh pineapple salsa that is perfect with fish or chicken! You can also try substituting papaya or mango for the pineapple.

Provided by OFACTO

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup finely chopped fresh pineapple
¼ cup finely chopped red onion
¼ cup red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
½ teaspoon white sugar
½ teaspoon salt

Steps:

Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

Nutrition Facts : Calories 22.1 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 195 mg, Sugar 3.7 g

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

Ingredients

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.

SALSA GUILLE

Salsa Guille image

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.

Provided by Andrea Aliseda

Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

2 cups avocado oil or grapeseed oil
1 medium white onion, quartered through stem end, layers separated
12-14 garlic cloves, smashed
8 serrano chiles, halved lengthwise, seeds and ribs removed
2 Tbsp. unsalted, sugar-free creamy peanut butter
1 tsp. vegetable bouillon concentrate (preferably Better Than Bouillon)
½ tsp. kosher salt, plus more
Chopped salted, dry-roasted peanuts (for serving; optional)

Steps:

Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
Transfer to a small bowl and top with peanuts just before serving.
Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.

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