Salsa Wheel Recipes
RESTAURANT-STYLE SALSA
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
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.
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
BAKED TORTILLA WHEELS WITH PINEAPPLE SALSA
This recipe is from the "Very Vegetarian Cookbook". Very beautiful and flavorful appetizer for the holidays or any get together. Really pretty on blue dishes.
Provided by Engrossed
Categories Sauces
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Tortilla Wheels:.
- Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
- Divide the mixture among the tortillas, spreading it evenly.
- Make 4 stacks of tortillas, 2 high. Roll them up tightly.
- Cover in plastic wrap. Chill for at least 2 hours.
- Preheat oven to 400.
- Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
- Serve with salsa.
- For the Salsa:.
- Prepare the salsa while the tortilla wheels are chilling.
- Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
- Grate the rind from the orange, then peel it, and dice the flesh.
- Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
- Allow the salsa to stand until required.
Nutrition Facts : Calories 277.1, Fat 14, SaturatedFat 7.5, Cholesterol 34.5, Sodium 333.3, Carbohydrate 30.8, Fiber 4, Sugar 10.4, Protein 9.2
FIESTA PINWHEELS
Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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