Super Tasty Salsa Recipes

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SUPER TASTY SALSA



Super Tasty Salsa image

This is from a hand-out that was distributed by a local grower in the weekly Culver City, CA farmer's market. The chiptole gives it a great flavor. You will have a lot of chiptoles left over - just dump the rest of the can in a freezer bag and freeze for later (lay the bag out flat, so you can break of just one at a time once they're frozen). They're pretty hot, look out! P.S. If you are looking for Pico de Gallo and not Salsa, omit the canned tomato and double the fresh tomato.

Provided by Loves2Teach

Categories     Sauces

Time 40m

Yield 1 bowl

Number Of Ingredients 8

1 large ripe tomatoes, chopped (use the very best fresh tomato you can find at the time of year you are making this)
1/2 small red onion, chopped
1 (15 ounce) can chopped tomatoes
1/2 teaspoon salt
10 sprigs fresh cilantro
1 clove garlic, minced
1/2 teaspoon canned chipotle chile, minced (I use about 1 whole chili. Original recipe calls for 1/2 tsp. You may want to start with less and in)
10 leaves fresh oregano, minced

Steps:

  • Mix all ingredients together in a pretty serving bowl.
  • Leave out at room temperature for 20 minutes.
  • Stir and eat.

Nutrition Facts : Calories 134.3, Fat 1.4, SaturatedFat 0.3, Sodium 1209.2, Carbohydrate 29.3, Fiber 8.5, Sugar 17.8, Protein 6.4

FAIRLY FAST SALSA



Fairly Fast Salsa image

This is a sure winner tomato salsa recipe.

Provided by Elaine

Categories     Tomato Salsa

Time 30m

Yield 16

Number Of Ingredients 8

5 tomatoes, halved
1 onion, halved
1 jalapeno pepper sliced in half lengthwise and seeded
2 cloves garlic
¾ cup fresh cilantro leaves
2 tablespoons fresh lime juice
4 teaspoons salt
1 teaspoon pureed chipotle peppers in adobo sauce

Steps:

  • Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil.
  • Arrange the tomatoes, onion, and jalapeno pepper on the prepared baking sheet.
  • Roast the vegetables under the broiler until the skins are blackened, about 10 minutes.
  • Combine the roasted vegetables, garlic, cilantro, lime juice, salt, and chipotle peppers in a blender; blend to desired consistency. Store unused portions in refrigerator up to 1 week.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 585.6 mg, Sugar 1.1 g

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