Super 7 Salsa Recipes

FAST AND SIMPLE SALSA

Fast and Simple Salsa image

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

Ingredients

6 large tomatoes, chopped
1 onion, chopped
¾ cup green chile peppers, chopped
1 teaspoon vinegar
1 teaspoon salt

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

MAGIC BULLET SEVEN-SECOND SALSA

Magic Bullet Seven-Second Salsa image

This is from the Magic Bullet Cookbook. Posted in response to a request on the forum. The quantity is an estimate. The book doesn't give the servings but measuring with water, the large cup holds about 2-1/2 cups. Based on a suggestion, I have switched the order of onions and tomatoes...in the original recipe from Magic Bullet, the onions go in first and the tomatoes third. Please feel free to adjust any of the ingredients to your taste ... everyone has different tastes and what pleases one person may not please the next. Thank you for your suggestions to make this a better recipe.

Provided by marisk

Categories Sauces

Time 1m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

6 -8 cherry tomatoes (or 1/2 cup)
1/4 of a jalapeno pepper
1 -2 garlic clove
1 sprig fresh cilantro (optional)
1/4 cup onion
salt and pepper

Steps:

Place all ingredients, IN THE ORDER THEY ARE LISTED, into the tall cup (you may need to cut up the tomatoes).
Twist on the cross blade and place the cup onto the power base.
Give it several quick pulses. Do not over-process -- salsa should be chunky.
Remember to apply a bit of counter-clockwise pressure to the cup to keep it from locking-on.

SUPER 7 SALSA

Super 7 Salsa image

This is packed with natural immune boosting ingredients. It is hot. I got this from a health magazine about stimulating your immune system naturally. It really does help especially with anything concerning the respiratory system. The heat depends on your choice of peppers. I highly recommend this to people who love horseradish. It gets better with age as it ferments. It does start to turn dark from the fermentation process after about two or three months. I have made this and it is still great after a year. I make much larger quantities than those that are listed. It is basically all equal parts and I went with a cup due to having to list an amount. I like to start this on a new moon evening or morning but it isn't necessary. You can eat it on the first day, then let it sit in a cool dark place for six weeks. It isn't as great fresh as it is once it ferments. We use this in chili, on taco salads, in beans and all kinds of soups and stews. You can use it as a condiment like you would any salsa.

Provided by SwoR8193

Categories Vegetable

Time 20m

Yield 7-8 cups

Number Of Ingredients 7

Ingredients

1 cup fresh garlic
1 cup yellow onion
1 cup jalapeno pepper
1 cup habanero pepper
1 cup horseradish root
1 cup gingerroot
(raw) apple cider vinegar, as needed to cover

Steps:

Vegetables should be fresh when you start.
Not wilted or going bad.
Wash and dry all vegetables.
Remove any bad spots.
Peel onions and garlic (if desired) but not ginger and horseradish.
Cut everything into manageable size pieces for your processor.
Place the Garlic and Onions in the bowl of food processor.
Add 1/2 cup (or more if necessary) Raw Apple Cider vinegar (ACV).
Process until it is evenly chopped but not mush.
Remove from food processor into a clean bowl that will be large enough to mix everything.
Next process the peppers (I leave the seeds in, but it is your choice) also covering with ACV.
Add to the onion and garlic.
Process Ginger and Horseradish seperate but also covered with ACV.
Add to other ingredients.
They breakdown at different rates because of texture and firmness.
Place in large glass jar with tight fitting lid and add enough ACV to have 1/4 inch above solids.
I do the Horseradish LAST because it is harder on the eyes than any thing else.
Also don't inhale over the bowl.
This stuff can take your breath.
Let it stand in a cool, dark place for 6 weeks or longer.
I like it best after 3 months.
It does improve with age.
To avoid loss of health benefits do not process in hot water bath!

Nutrition Facts : Calories 67.2, Fat 0.4, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 15, Fiber 2.1, Sugar 3, Protein 2.6

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