Salsa Iii Recipes

SALSA

Salsa image

This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.

Provided by Cecilia Donnelly

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

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

4 large tomatoes, chopped
1 onion, chopped
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon lime juice
1 tomatillo, diced
salt to taste
1 jalapeno pepper, minced

Steps:

In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g

SALSA II

Salsa II image

Make and share this Salsa II recipe from Food.com.

Provided by Sergio Dorothy G P

Categories Sauces

Yield 3 cups

Number Of Ingredients 11

Ingredients

6 tomatoes
1 cup onion
6 -8 serrano chili peppers, seeded
2 tablespoons cilantro or 2 tablespoons Italian parsley, chopped
4 teaspoons salt
4 teaspoons fresh lime juice
1/2 teaspoon cumin
2 cloves garlic
1/4 teaspoon black pepper
2 tablespoons olive oil
2 banana peppers (mild)

Steps:

Cut the tomatoes into chunks and put them in a colander to drain juice, reserve liquid since you may need it later.
Put oil, lime juice, and serrano peppers and a couple of jalapenos in a blender, and chop up very fine. If it's too thick add a little juice from tomatoes.
Chop onions in food processor, not too fine, chop tomatoes in processor, not too fine, fine chop garlic in processor, add cilantro to processor ( I add a couple of mild banana peppers for taste) I also use Italian parsley in place of cilantro, If it's too hot for your taste add more tomatoes .
I puree the peppers, so when you eat it, you can taste the flavor of the vegetables, then you get the taste of the hot peppers (I used some small about one inch long peppers much stronger than jalapenos.)

Nutrition Facts : Calories 165.1, Fat 9.8, SaturatedFat 1.4, Sodium 3121.4, Carbohydrate 19, Fiber 5.4, Sugar 10, Protein 3.6

MEXICAN SALSA II

Mexican Salsa II image

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

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

Time 30m

Yield 24

Number Of Ingredients 6

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

Steps:

Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

SALSA CRUDA III

Salsa Cruda III image

Make and share this Salsa Cruda III recipe from Food.com.

Provided by Diana Adcock

Categories Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 9

Ingredients

4 large tomatoes, seeded and chopped
1/4 cup yellow bell pepper
1/3 cup red onion
1/3 cup green onion
3 jalapenos, seeded and chopped
3 teaspoons fresh cilantro, chopped
2 cloves garlic
2 teaspoons fresh lime juice
salt and pepper

Steps:

Toss everything together and let stand for 30 minutes.

Nutrition Facts : Calories 65.7, Fat 0.6, SaturatedFat 0.1, Sodium 15.8, Carbohydrate 14.6, Fiber 4.1, Sugar 8.1, Protein 2.9

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