Salsa My Way Recipes
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
SALSA
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
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 MY WAY
I don't care for the chunky salsa so even before I started making my own, I would always run a jar of bottled salsa through the food processor or blender to break it down. I started experimenting earlier this year and have finally found a recipe that we all like and that I can consistently repeat. If you prefer a chunky salsa, I would suggest doing a rough chop on the onion, pepper and cilantro, then add the tomatoes and blend to the consistency you prefer. Cooking time is time in refrigerator for blending of flavors.
Provided by Mary K. W.
Categories Vegetable
Time 15m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Rinse the cilantro until all grit is removed. Spin dry in salad spinner or dab with paper towels to remove excess water.
- Remove the leaves from the cilantro, discarding stems.
- Add onion (I usually halve the half), pepper, cilantro leaves to food processor.
- For chunky salsa do a rough chop at this point.
- Add remaining ingredients.
- Process or blend to desired consistency. Pour into container and store in refrigerator until ready to enjoy. I'm not sure how long this will keep in a refrigerator -- it never lasts more than a day or two at my house.
Nutrition Facts : Calories 213, Fat 2.3, SaturatedFat 0.3, Sodium 3601.2, Carbohydrate 49, Fiber 12.5, Sugar 24.8, Protein 9.2
SALSA MY WAY
I have been making this salsa for probably 30 years.It is what I am most noted for. As with any recipe, please feel free to adjust the ingredients. Having said that,you can adjust the heat factor by the amount of crushed red pepper flakes you use. Be aware that the red pepper flakes tend to become hotter after the salsa has had time to let the flavors meld. You will see in the recipe where it says to drain the tomatoes, and reserve the juice. The juice is for thinning the salsa. I put most or all of the reserved juice in mine, this is the way we like it.If you prefer thicker salsa, don't put all of the juice in. This salsa doubles and triples great. If you are anti-cilantro, please feel free to use Italian flat leaf parsley or just leave it out, but the flavors won't be the same. I like to use whole canned tomatoes, and I like the consistency of the canned ones, and the convenience. Canned, whole tomatoes will give your salsa body, and I like the flavor. I happened to hear Tyler Florence,from the Food TV Network say that he never uses fresh tomatoes in salsa, and only uses canned. I've been making my salsa like this for many years! I keep mine in a glass container, and it will last about 2 weeks.
Provided by FLUFFSTER
Categories Sauces
Time 15m
Yield 1 quarts
Number Of Ingredients 6
Steps:
- The very first thing you do is to open the cans of tomatoes, and let it start draining; don't forget, do NOT throw away the juice, you will need it later.
- Using a food processor:.
- Place onion, red pepper flakes, and garlic salt in a food processor,with the blade, and pulse a few times, until the onion is the size you prefer.
- Remove the onion mixture and place in a medium size bowl; use a larger bowl to double or triple.
- Place cilantro in processor and pulse a few times. Scrape sides of processor,if necessary. Remove cilantro and place it in the bowl containing the onion mixture.
- Place the drained tomatoes in the processor, and pulse a few times.
- Now is the time to add in the reserved tomato juice. I happen to like mine on the thin side, so for this recipe, I will use most or all of the juice. Add a little juice, stir, adjust seasonings, and continue until you have the consistency and flavor you want. Taste, and add salt, if necessary.
- I find that salsas retain their freshness in a glass container better than plastic.
- *If you have a problem with the cilantro (too thick to process) just add a couple of tablespoons reserved juice or a tablespoons or two of water. That will "free up" the blades on your processor.
- When I make salsa, and I always at least triple the recipe, I store mine in a glass jar or mixing bowl with a lid. It will keep for about 2 weeks.
Nutrition Facts : Calories 210.8, Fat 1.9, SaturatedFat 0.3, Sodium 52.7, Carbohydrate 46.3, Fiber 12.7, Sugar 27.4, Protein 9.4
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