Simple And Easy Spicy Salsa Recipes
SIMPLE AND EASY SPICY SALSA
Simple and Easy Spicy Salsa is an all-natural wholesome snack food without any fillers or tons of sugar. Homemade salsa is easily made with 6 ingredients, and you can make it in minutes! Perfect appetizer or snack for family and friends!
Categories Appetizer / Snack
Time 10m
Number Of Ingredients 6
Steps:
- In a mixing bowl, add all the ingredients. Mix to combine well.
- Chill for at least one hour before serving. Stays fresh in the refrigerator for 4 to 5 days.
- Yields: 2.5 cups
SPICY SALSA
This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos. If you'd like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them.
Provided by Pam Garrison
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 4.3 mg, Sugar 1.2 g
FAST AND SIMPLE SALSA
So quick but so tasty!
Provided by Mom Van
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 28
Number Of Ingredients 5
Steps:
- Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.
Nutrition Facts : Calories 10.3 calories, Carbohydrate 2.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 85.5 mg, Sugar 1.4 g
SPICY SALSA MEXICANA
Spicy, flavorful salsa that will be the center of the snack table. Serve as a dip with chips or as a topping on tacos. Enjoy!
Provided by Abel Cabrera
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
- Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 0.8 g
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- Remove and discard the cores from the tomatoes and the stem from the jalapeño. Then place the tomatoes and jalapeno in a small saucepan and add just enough water to cover. Bring to boil over medium-high heat, then reduce the heat to medium-low and simmer for approximately 15 minutes or until the skin has broken away from the tomatoes.
- Drain the tomatoes and jalapeno and set them aside until cool enough to handle. Remove the skins from the tomatoes and add them to a blender along with the jalapeno. Pulse until roughly chopped.
- Taste the salsa and add additional salt, onion or cilantro if necessary. If the salsa is too spicy, boil another tomato or two and puree it into the salsa to moderate the heat. If you add more tomato, you may also want to add a bit more onion and cilantro, and it will certainly need a bit more salt. Serve with your favorite tacos, burritos, quesadillas or tortilla chips and enjoy!
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- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, bell pepper, and jalapeño and season with salt and black pepper, to taste. Cook for 4-5 minutes, stirring occasionally until the onion and peppers become soft.
- Add the tomatoes, oregano, smoked paprika, crushed red pepper flakes, and water. Stir to combine and reduce the heat to medium-low. Continue cooking, stirring occasionally, for another 4-5 minutes.
- Remove from the heat and set aside to cool for a few minutes. Once slightly cool, pureé the mixture with an immersion blender, leaving slightly chunky, or transfer to a regular blender or food processor and pulse a couple of times until just blended.
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