Really Yummy Red Salsa Recipes

AUTHENTIC BASIC RED SALSA

Authentic Basic Red Salsa image

Homemade salsa is just 15 minutes away with garden-fresh tomatoes.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 15m

Yield 12

Number Of Ingredients 8

Ingredients

1 lb plum (Roma) tomatoes (about 6 tomatoes)
1 jalapeño chile, seeded
1 clove garlic, peeled
1/4 medium white onion
1/2 teaspoon chicken tomato bouillon granules
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon vegetable oil

Steps:

In blender, place all ingredients except oil. Cover; blend until smooth.
In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

FIERY RED SALSA

Fiery Red Salsa image

Customize this tomato salsa with as much jalapeno pepper as you like. Using a blender makes it fast and easy.

Provided by Oster® Versa®

Categories Trusted Brands: Recipes and Tips Oster® Versa® Brand

Yield 12

Number Of Ingredients 9

Ingredients

2 large garlic cloves
1 (14.5 ounce) can whole tomatoes, drained
1 medium white onion, quartered
½ cup fresh cilantro leaves
1 jalapeno, stemmed and quartered (or more to taste)
½ teaspoon natural cane sugar, or to taste
Kosher salt, to taste
1 tablespoon lime juice
1 (14.5 ounce) can whole tomatoes, drained

Steps:

Place first eight ingredients in Oster® Versa® Performance Blender in order listed. Add remaining can of tomatoes.
Select programmed DIP/SALSA setting.

Nutrition Facts : Calories 18.2 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 131.5 mg, Sugar 2.3 g

REALLY YUMMY RED SALSA

Really Yummy Red Salsa image

My family has been working on perfecting this one for years. It is a rip off of the best salsa in the world, from a hole in the wall taqueria in West LA.

Provided by PBShakes

Categories Mexican

Time 12h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

8 -9 roma tomatoes, cut into quarters
1/4 onion
8 -10 slices pickled jalapeno peppers
2 tablespoons pickled jalapeno juice
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime juice
1 red chili pepper, sliced

Steps:

Put all ingredients into a food processor.
Blend until desired consistency.
chill overnight.

Nutrition Facts : Calories 15.9, Fat 0.2, Sodium 149.2, Carbohydrate 3.5, Fiber 1, Sugar 2.1, Protein 0.7

RED-RIBBON ROASTED SALSA

Red-Ribbon Roasted Salsa image

This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).

Provided by feistykitty

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

Time 3h

Yield 12

Number Of Ingredients 8

Ingredients

10 dried chipotle peppers
12 roma (plum) tomatoes
¼ yellow onion, coarsely chopped
2 cloves garlic, or more to taste
2 tablespoons white vinegar
2 teaspoons salt
1 pinch ground black pepper, or to taste
1 lime, juiced, or more to taste

Steps:

Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
Refrigerate until flavors have blended, at least 2 hours to overnight.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1 g, Protein 0.7 g, Sodium 391.5 mg, Sugar 1.9 g

RED SALSA

Red Salsa image

This all-purpose cooked salsa forms a simple dip for chips, a topping for tacos or enchiladas, a pool of sauce for chiles rellenos or a key flavoring in soups, rices and stews. Variations couldn't be easier: substitute smoky chipotle chilies for the jalapenos, for example, or add chopped cilantro just before serving to give it a fresher flavor.

Provided by Witch Doctor

Categories Sauces

Time 1h

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
1 yellow onion, thinly sliced
2 garlic cloves, sliced
1 fresh jalapeno pepper, stemmed, seeded and thinly sliced
1 teaspoon salt (or to taste)
2 cups canned plum tomatoes, with their juices

Steps:

In a saucepan over medium heat, warm the vegetable oil. Add the onion and saute until soft, about 10 minutes. Add the garlic, chili pepper and salt and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes.
Let cool slightly, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely for use as a table salsa. Or reheat gently over low heat to use hot. To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Serving Size = 2 tablespoons.

Nutrition Facts : Calories 216.2, Fat 14.2, SaturatedFat 1.9, Sodium 1728.5, Carbohydrate 22.8, Fiber 3.6, Sugar 13.9, Protein 3.1

RED CHILE SALSA

Red Chile Salsa image

Provided by Jeanne Kelley

Categories Condiment/Spread Sauce Blender Sauté Vegetarian Quick & Easy Low Cal Healthy Low Cholesterol Honey Cinnamon Chile Pepper Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
3 garlic cloves, sliced
2 tablespoons honey
1/4 teaspoon ground cinnamon
Ingredient info: Dried ancho chiles are available at supermarkets and Latin markets.

Steps:

Heat oil in heavy medium skillet over medium heat. Add chiles; fry until fragrant and chiles turn light orange, stirring often, about 2 minutes. Transfer to plate; cool. Heat same skillet over medium-high heat. Add garlic; sauté until golden, about 1 minute. Add 1 cup water; remove from heat. Puree chiles, garlic-water mixture, honey, and cinnamon in blender, adding more water by tablespoonfuls if too thick. Transfer to bowl. Season with salt. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

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