Spicygardensalsa Recipes

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GARDEN SALSA



Garden Salsa image

This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. -Michelle Beran, Caflin, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 5 cups.

Number Of Ingredients 13

6 medium tomatoes, finely chopped
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup thinly sliced green onions
6 garlic cloves, minced
2 teaspoons cider vinegar
2 teaspoons lemon juice
2 teaspoons olive oil
1 to 2 teaspoons minced jalapeno pepper
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
Tortilla chips

Steps:

  • In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SPICY SALSA



Spicy Salsa image

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

3 large ripe tomatoes, diced
3 roma (plum) tomatoes, diced
4 green onions, finely chopped
4 fresh jalapeno peppers, finely diced
1 stalk celery, finely diced
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 teaspoons ground black pepper
salt to taste

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

SPICY CHUNKY SALSA



Spicy Chunky Salsa image

Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. -Donna Goutermont, Sequim, Washington

Provided by Taste of Home

Time 1h45m

Yield 8 pints.

Number Of Ingredients 16

6 pounds tomatoes
3 large green peppers, chopped
3 large onions, chopped
2 cups white vinegar
1 large sweet red pepper, chopped
1 can (12 ounces) tomato paste
4 jalapeno peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1/2 cup sugar
1/2 cup minced fresh cilantro
1/2 cup bottled lemon juice
3 garlic cloves, minced
4 teaspoons ground cumin
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PERFECT GARDEN SALAD



Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

FRESH GARDEN SALSA



Fresh Garden Salsa image

Fifteen minutes is all it takes to make super fresh, super delicious salsa.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 8

Number Of Ingredients 9

1 large tomato, finely chopped (1 cup)
1 small green bell pepper, finely chopped (3/4 cup)
1/2 cup finely chopped unpeeled cucumber
1/4 cup finely chopped radishes or red onion
3 tablespoons chopped fresh cilantro or parsley
1 tablespoon lime juice
1 1/2 teaspoons cider vinegar
1/4 teaspoon salt
1 jalapeño chili, seeded and finely chopped

Steps:

  • Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

SPICY GARDEN SALSA



Spicy Garden Salsa image

This is a great salsa recipe. It's very HOT and has strong flavors of onion and garlic. Unlike a lot of salsa recipes, this one isn't sweet. The key ingredient is white vinegar, which really makes the flavors pop. I hope you like it as much as I do - Enjoy

Provided by ksaxsma

Categories     Sauces

Time 10m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 7

3/4 medium red onions or 6 1/2 ounces red onions
2 -3 large jalapenos or 3 1/2 ounces jalapenos
1 ounce cilantro
3 medium tomatoes or 16 ounces tomatoes
1 1/2 teaspoons salt
1 tablespoon white vinegar
4 teaspoons minced garlic

Steps:

  • Add peeled red onion, salt, white vinegar and minced garlic to blender.
  • Add tomatoes - Use standard tomatoes (not roma, cherry, etc.) If possible, get ones that are vine ripened. Choosing good tomatoes makes a huge difference in the flavor!
  • Add Jalapeños to blender based on your preferences to the following - Leave seeds in for some good heat. Remove them to make a milder salsa. Jalapeños can vary widely on their heat. The ones that are solid green are more mild, while the ones with the white striations up the sides are the hottest.
  • Cilantro - grab the leafy end of the cilantro and pull off the thicker stems at the bottom. Add leafy part of cilantro to blender.
  • Coarsely blend all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

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