Simple Spicy Salsa Recipes

TAY'S HOT AND SPICY SALSA

Steps:

• Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
• Mix ingredients together and store in an airtight container for up to 6 months.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

SIMPLE AND EASY SPICY SALSA

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

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.

SIMPLE SPICY SALSA

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onion, bell pepper, and jalapeno and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion and peppers become soft, around 4-5 minutes.
• Add the Mexican oregano, smoked paprika, crushed red pepper flakes, and water. Stir to combine and reduce heat to medium-low. Continue cooking, stirring occasionally, for another 4-5 minutes.
• Remove from heat and set aside to cool for a few minutes. Add 1/4 - 1/2 the diced tomatoes and puree the mixture with an immersion blender, leaving slightly chunky.
• Transfer the salsa to a bowl, add the remainder of the tomatoes. Stir in the fresh lime juice and cilantro. Season with additional salt and black pepper, if desired. Serve immediately or cover and place in the refrigerator until ready to use.

JEN'S FRESH AND SPICY SALSA

Steps:

• Combine tomatoes, green onions, jalapenos, and cilantro.
• You can pulse this in a blender or food processor to get this to the consistency you like.
• Add remaining ingredients and mix well.
• Keep refrigerated until serving.

SPICY CHUNKY SALSA

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

SWEET AND SPICY SALSA

Steps:

• Place the ingredients in a blender in the order given - jalapenos on the bottom, tomatoes next, etc.
• Pulse for one second at at time.
• Take a wooden spoon and mix ingreditents then pulse again until blended, but not too long where it will turn to liquid.
• Serve with tortilla chips and enjoy!