Sunday Salsa Recipes

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SUNDAY SALSA



Sunday Salsa image

Today I am sharing with you the second recipe from the "New Southwest Cookbook Spotlight Event", hosted by Girlichef. If you missed the first recipe I made, here's the post for the delicious Mushrooms and Leek Migas. This week we were able to choose our own recipe from the book. When I got this book

Provided by Erica Dinho

Categories     Appetizer

Time 30m

Number Of Ingredients 10

10 cloves garlic
1/2 large yellow onion (coarsely chopped)
4 poblano chiles (charred, peeled, stemmed, and seeded)
4 jalapeño chiles (charred, peeled, stemmed, and seeded)
16 plum (Roma tomatoes, ends removed, coarsely chopped)
1/4 cup freshly squeezed lime juice
1 tablespoon onion powder
1 tablespoon ground cumin
Salt to taste
Freshly ground black pepper to taste

Steps:

  • Place garlic and onion in the bowl of a food processor fitted with a steel blade and process to a paste.
  • Add remaining ingredients and process until mixed and relatively smooth. You may work in batches as necessary, and consider pulse-processing this salsa so that you have more control over the consistency of the end product.
  • Pour the processed salsa into a large heavy-bottomed pot and bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until the mixture has thickened slightly. Remove from the heat and set aside to cool.
  • This Salsa is best served either slightly chilled or at room temperature. You can store it, preferably in glass containers, sealed and refrigerated for up to weeks.
  • Note that this salsa tastes even better the longer it's allowed to sit.

Nutrition Facts : Calories 98 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving

FOOTBALL SUNDAY SALSA



Football Sunday Salsa image

Make and share this Football Sunday Salsa recipe from Food.com.

Provided by Pittsburgh Room

Categories     Mexican

Time 10m

Yield 2-3 cups, 3-4 serving(s)

Number Of Ingredients 8

1 (22 ounce) can of petite diced tomatoes
1/4 cup of finely diced onion
1/4 cup of finely diced green bell pepper
1 teaspoon lime juice, fresh lime even better (or lemon juice)
2 tablespoons hot sauce (I like Frankàs Red Hot)
16 ounces softened cream cheese
1 teaspoon chopped cilantro (optional)
1 diced jalapeno (optional)

Steps:

  • Let cream cheese soften, then open can of tomatoes. Chop onion and bell pepper and mix all ingredients together. Serve with your choice of chips or crackers.

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