Salsa Bread Recipes
HOMEMADE SALSA
A super easy, super fresh, super delicious salsa. You'll never need another salsa recipe again! This has been my go-to recipe for years, it's definitely a family favorite. We make it almost every week. It's a staple recipe.
Provided by Jaclyn
Categories Appetizer
Time 5m
Number Of Ingredients 12
Steps:
- Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
- Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
- Store in refrigerator up to 1 week.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 41 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY SALSA PULL-APART BREAD
Make a dish that's perfect for sharing with this Cheesy Salsa Pull-Apart Bread. Preparing this awesome salsa pull-apart bread is as easy as baking refrigerated biscuits with butter and cheese and serving it up with salsa.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Cover bottom of 8x4-inch loaf pan with parchment; spray pan and paper with cooking spray.
- Toss biscuit pieces with butter in large bowl. Add grated cheese, then shredded cheese and pepper, mixing lightly after each addition. Place in prepared pan.
- Bake 35 to 40 min. or until golden brown. Run knife or spatula around sides of pan to loosen bread; cool 5 min. Remove bread from pan to heatproof platter or cutting board. Serve warm with salsa for dipping.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
HOMEMADE SALSA
Making Homemade Salsa is quite easy to do. With just a few basic ingredients and a food processor or blender you can make fresh salsa in your own kitchen!
Provided by oldworldgardenfarms
Categories Appetizers
Time 10m
Number Of Ingredients 10
Steps:
- Wash and dry the tomatoes. Cut them in half and squeeze out the juice and seeds. They don't have to come completely out, as long as you get the majority your salsa won't be too runny.
- Place the tomatoes in a food processor. Pulse 4-6 times until the tomatoes reach a thick and chunky consistency.
- Place all remaining ingredients into the food processor with the tomatoes.
- Pulse 3-5 times until well combined, but still chunky.
- Eat it right away or place in the fridge for an hour to allow the flavors to meld even more.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SALSA BREAD
This delicious bread is very easy to make and is a great snack. It takes very few ingredients and is easily changed to suit your taste. This quickly replaced pizza as the late night munchy for our kids and their friends.
Provided by Stacey Carque Stojanovic
Categories Appetizers and Snacks Spicy
Time 50m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Use the butter to grease a 9x13 inch baking dish.
- Quarter biscuits. Mix biscuits and salsa in a large bowl. Pour into prepared dish; top with onions, cheese, and black olives.
- Bake in the preheated oven for 35 to 40 minutes.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 27.1 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 884.7 mg, Sugar 5.4 g
SALSA BREAD
Steps:
- 1) Cut the baguette into thick (around 3/4") slices. Alternatively, use Texas Toast. 2) Grate garlic and mix it with butter. 3) Apply the garlic butter on the baguette slices and place them (butter side facing up) in an oven or grill till half done. 4) Remove from oven and apply a generous layer of salsa and sprinkle with grated cheese. Put back in oven/grill till the bread is done and cheese has melted. 5) Serve hot.
SALSA BREAD
This is from a company-wide cookbook from a place I used to work. There is a note that it is great toasted. This can be made in a bread machine, or the "old fashioned" way. The cook time listed isn't accurate, should depend on your bread machine.
Provided by Shelby Jo
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add ingredients to bread machine according to manufacturers directions. Select the basic white cycle and desired color setting.
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SALSA BREAD | A TASTE OF MADNESS
From atasteofmadness.com
Estimated Reading Time 2 mins
- In a seperate bowl, mix together the sugar, flour, baking powder and salt. Slowly add to the wet ingredients and mix until fully combined.
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From themom100.com
Estimated Reading Time 4 mins
- Preheat the oven to 400°. If you’ve made the salsa verde already, either stir in the minced garlic, or pulse it into the salsa verde in a food processor. If you’re making the salsa verde from scratch, then when you place the parsley, scallions, thyme, capers and lemon juice and zest into a food processor, also add the garlic and pulse until chopped and well combined, then finish the recipe.
- Cut the baguette into 1/2-inch or so slices, but don’t cut all the way though the bread; the goal is for the slices to remain attached at the bottom. See above for details about using chopsticks along the sides of the bread to prevent slicing all the way down.
- Use a brush to smear the salsa verde in between the slices, making sure to brush some of the salsa on both sides of each slice. Place the baguette on a large piece of foil, and pull the foil up around the sides of the bread, but not over the top – you want the top to be able to brown.
SALSA BREAD - BOTTOM LEFT OF THE MITTEN
From bottomleftofthemitten.com
Estimated Reading Time 3 mins
- In a food processor, combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks ,and it has a slightly soupy consistency.
- In another bowl or in the food processor, start to make the bread base. Add sour cream, vegetable oil, egg, and salsa mixture.
- Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
BEST MANGO BREAD RECIPE AND MANGO SALSA RECIPE ...
From shabbyfufu.com
Estimated Reading Time 3 mins
- Pour into 2 greased 8 x 4 loaf pans. Bake at 350 degrees for about an hr or until toothpick comes out clean.
SALSA VERDE WITH TOASTED BREADCRUMBS RECIPE | BON …
From bonappetit.com
Estimated Reading Time 1 min
- Heat ¼ cup oil in a medium skillet over medium. Add bread and cook, tossing and shaking pan often, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer croutons to paper towels to drain; season with salt and let cool. Transfer croutons to a medium bowl and crush using your hands or a metal spoon until finely ground. Set aside.
- Using the side of a chef’s knife, mash anchovies, garlic, and capers to a paste on a cutting board. Transfer anchovy mixture to a medium bowl. Add vinegar and let sit 10 minutes. Stir in parsley and remaining ¾ cup oil.
EASY BLENDER SALSA - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
- Wash tomatoes and cut out the core. Slice each tomato in fourths. Using a spoon or your hands, gently remove the seeds from each tomato. Make sure you feel around each section and get all the watery seed membrane out. The tomato pieces will look empty and that's ok!
- Slice onion into 1" chunks. My favorite salsa has half red onion and half sweet onion. If you opt for both, you'll just need about 4-5 one inch chunks of each.
- Add tomatoes to your blender. Top with cilantro, onion, garlic, lime juice, sugar and salt. Place the lid on your blender and pulse 5-10 times. I like to aim for a consistency thinner than chunky salsa, but definitely not pureed.
BREAD FOR THE GODS: MOLA SALSA - TAVOLA MEDITERRANEA
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Estimated Reading Time 9 mins
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From inspiredtaste.net
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- Check the seasoning and add more salt or lime juice to taste. Pulse once to mix if you adjust the seasoning at all.
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