Secret Salsa Recipes

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GRANDMA SKERSTON'S SECRET SALSA



Grandma Skerston's Secret Salsa image

This is my favorite salsa recipe given to me by my mother-in-law! Everyone in our family loves it!

Provided by LISABRIAN

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

Time 20m

Yield 12

Number Of Ingredients 8

4 serrano chile peppers, chopped, or more to taste
4 green onions, chopped, or more to taste
4 cloves garlic, chopped
5 roma (plum) tomatoes, chopped
1 bunch fresh cilantro, stems removed
1 (28 ounce) can crushed tomatoes (such as Contadina®)
1 pinch white sugar
1 pinch lemon pepper, or to taste

Steps:

  • Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
  • Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.9 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.6 g, Sodium 110.1 mg, Sugar 1 g

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

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.

SECRET SALSA



Secret Salsa image

I rescued this salsa recipe by adopting it from the recipezaar account, and plan to nurse it back to health when i get the chance :) I think with a bit of tweaking, this recipe could be really good!

Provided by love4culinary

Categories     Sauces

Time 3h30m

Yield 6 cups

Number Of Ingredients 11

1/3 cup jalapeno (slices)
1 (28 ounce) can whole tomatoes, peeled
1 (8 ounce) can tomato sauce
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon cumin powder or 1/8 teaspoon whole cumin seed
1 teaspoon chili powder
1/2 teaspoon msg (accent)
1 medium onion, finely chopped
2 tablespoons salad oil
1 (7 ounce) can Old El Paso green chilies, peeled, chopped (chopped! these are not NOT hot)

Steps:

  • Get out the blender.
  • assemble the ingredients: At this point you should barely have enough room to put the lid on the blender.
  • Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.
  • That is real slow.
  • Best if you got one with a pulse button.
  • This is one ya really don't want all over the kitchen.
  • You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup.
  • However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely.
  • All you wanna do is get them broken into large pieces and mixed thoroughly.
  • No more than fifteen seconds on total.
  • This should be about a Quart and a half.
  • I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell.
  • It'll keep a week or so in the icebox, most likely won't last that long anyhow.
  • Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring.
  • Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.

Nutrition Facts : Calories 96.5, Fat 5.2, SaturatedFat 0.7, Sodium 343.7, Carbohydrate 12.5, Fiber 3.4, Sugar 6.4, Protein 2.4

FRESH SALSA



Fresh Salsa image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

  • In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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