Salsa Vinagreta Recipes

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

Ingredients

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.

BASIC VINAIGRETTE

Basic Vinaigrette image

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

Steps:

In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Basic Vinaigrette Dressing With 8 Variations image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

Ingredients

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

Steps:

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.
Note -- I recommend the lemon dressing on spinach.
Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

SALSA VINAGRETA

Salsa Vinagreta image

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

Provided by Iowahorse

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

4 small tomatoes, peeled and chopped
1 small onion, chopped (1/2 cup)
2 jalapenos, seeded and chopped
2 teaspoons olive oil
1 teaspoon vinegar
1 teaspoon lime juice
2 cloves garlic, minced
1/2 teaspoon crushed dried oregano (Greek if available)
1/2 teaspoon salt

Steps:

Combine all ingredients.
let set in fridge 20 min.
Serve.
Makes about 2 cups.

Nutrition Facts : Calories 97.8, Fat 5, SaturatedFat 0.7, Sodium 592.4, Carbohydrate 12.9, Fiber 3.2, Sugar 6.8, Protein 2.3

SALSA VINAIGRETTE

Salsa Vinaigrette image

Categories Blender Citrus Onion Tomato Vegetable No-Cook Quick & Easy Salad Dressing Lime Jalapeño Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 cup chopped peeled seeded vine-ripened tomato (about 3/4 pound)
3 tablespoons chopped onion
1 small jalapeño chili, chopped (wear rubber gloves)
2 1/2 tablespoons fresh lime juice
1/4 cup vegetable oil
2 tablespoons finely chopped fresh coriander

Steps:

In a blender blend together tomato, onion, jalapeño, lime juice, and salt to taste until smooth. With motor running, add oil in a stream and blend vinaigrette until emulsified. Stir coriander into vinaigrette.

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