Rosies Famous Salsa Recipes

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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

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.

ROSIE'S RED ONION SALSA



Rosie's Red Onion Salsa image

Provided by Cooking Channel

Categories     condiment

Time 10m

Yield About 2 cups/500ml

Number Of Ingredients 5

2 tablespoons/30 ml olive oil
1 bunch fresh cilantro, leaves finely chopped
1 red onion, diced
Juice of 1 seville orange or 2 limes
Salt and freshly ground black pepper

Steps:

  • Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.

ROSIE'S FAMOUS SALSA



ROSIE'S FAMOUS SALSA image

Categories     Appetizer

Number Of Ingredients 10

2 cans black beans
2 cloves garlic, minced
1/2 bag frozen corn
1/2 bag frozen mango
1 bunch cilantro, minced
1/2 cup apple cider vinegar
1 Tbsp.cumin
1 Tbsp. oregano
1/2 tsp. cayennne pepper
salt and pepper

Steps:

  • Combine all ingredients. Serve with tortilla chips.

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

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

ROSIES



Rosies image

Yup, tomato soup.

Provided by Rosina

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 12

1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1 cup shortening
1 ⅓ cups white sugar
1 egg
1 cup condensed tomato soup
2 ½ cups rolled oats
1 cup raisins
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves.
  • Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins and pecans and mix well.
  • Roll the dough into walnut sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes until lightly colored. Cool on wire racks.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 38.4 g, Cholesterol 10.3 mg, Fat 17.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 145.1 mg, Sugar 20.9 g

THE BEST RESTAURANT SALSA MADE AT HOME



The Best Restaurant Salsa Made at Home image

I don't know about you, but I'm so frustrated with salsa in a jar. We were so surprised to find out our favorite restaurant salsa contained only 4 ingredients!! My husband and I have tried every type there is - from big brand names to local brands. We have been searching for a salsa that tastes like what we get at our favorite local mexican restaurants. In the past, I've tried making my own but it hasn't been any better than store bought. Now I've found it though. One of our local restaurants posted their recipe on the wall...though it was for a 6 pound can of tomatos. So I've had to guess at amounts, but it turns out yummy everytime. ADDICTING!! And best of all it's only 4 ingredients!!!

Provided by Aggiezoey

Categories     Vegetable

Time 5m

Yield 1 batch

Number Of Ingredients 4

28 ounces crushed tomatoes
1 -2 teaspoon pickled jalapeno pepper (more if you like it really hot!!)
1/2 teaspoon salt (actually 1/4 to 1/2 teaspoon of salt to taste. NOTE, I use kosher salt for this, adjust to whatever )
1/4-1/2 teaspoon garlic powder, again to taste. I love garlic so I probably use more

Steps:

  • Basically, you just stir up the ingredients and you got it, but since the original recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
  • I take the pickled jalapeños (which at my store comes as jalapeño rings) and I chop them up fine in my mini processor. Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeños. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand. I also like to add a little bit of the juice from the jar, b/c I think that's what helps give it that restaurant flavor. Just a few dribbles.
  • My suggestion is to go light on the jalapeños for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it. It gets hotter after it has had time to sit. So if the next day it isn't hot enough for you, add more chopped jalapeños or just add a little of the jalapeño juice from the jar.
  • When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought). So again, go light and then add small amounts till it tastes right. Same thing with the garlic powder.
  • Remember you can always add but ya can't take out. Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalapeños and some of the juice!).
  • The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!

Nutrition Facts : Calories 257.3, Fat 2.2, SaturatedFat 0.3, Sodium 2256.7, Carbohydrate 58.6, Fiber 15.2, Sugar 0.1, Protein 13.2

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