SALSA AND CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield about 2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
- Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
- Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
- Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
AJI CHILE SALSA
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Soak 1/3 cup finely diced white onion in ice water 15 minutes; drain. Mix with 1/2 cup each finely diced tomato and chopped cilantro, 1 each seeded minced aji chile and garlic clove, 2 tablespoons white wine vinegar, 1 tablespoon lime juice and 2 teaspoons extra-virgin olive oil. Thin with water. Season with salt.
SALSA WITH ANCHO CHILES
Steps:
- Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
- In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.
CHILI'S SALSA
Make and share this Chili's Salsa recipe from Food.com.
Provided by JustaQT
Categories Sauces
Time 5m
Yield 4 Cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- In food processor place jalapenos and onions.
- Process for just a few seconds.
- Add both cans of tomatoes, salt, sugar, and cumin.
- Process all ingredients until well blended but do not puree.
- Place in covered container and chill.
- A couple of hours of chilling will help blend and enrich the flavor.
- Serve with your favorite thin corn tortilla chips.
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
CHI CHI'S SALSA
Make and share this Chi Chi's Salsa recipe from Food.com.
Provided by Katza
Categories Sauces
Time 20m
Yield 1 recipe, 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper.
- Bring just to a boil.
- Boil hard 1 min.
- and remove from heat.
- Put half of mixture through blender just to mince fine, but not to puree.
- Return to remaining half of mixture.
- Cool and refrigerate in tightly covered container.
- Use within a few weeks.
- Freezes well up to 6 months.
CHIA'S SALSA
Make and share this chia's salsa recipe from Food.com.
Provided by chia2160
Categories Sauces
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 12
Steps:
- mix all ingredients, enjoy-.
- tastes even better in a day or 2.
CHA-CHA SALSA
A taste of the Islands. This salsa goes really well with grilled chicken or pork. We marinated 1-inch chicken strips in coconut milk, cilantro, fresh lime juice, jalapeno peppers, and then threaded them onto skewers and served with this salsa. Very good! Cook time is chill time.
Provided by MSnow
Categories Sauces
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Cover and chill 3 to 4 hours.
Nutrition Facts : Calories 42.1, Fat 0.2, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 10.4, Fiber 1.4, Sugar 7.6, Protein 0.8
HATCH CHILE SALSA
You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!
Provided by COOKINGQUEEN75
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
CHIA'S SPAGHETTI SAUCE FOR A CROWD
i've made this forever, and it's always a crowd pleaser. made it last night for a post college crowd, no leftovers at all!
Provided by chia2160
Categories Sauces
Time 4h20m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- in a very large stockpot heat oil and add onions, garlic and chopped beef, stir til browned, remove make meatballs-add ingredients, form into balls, add to pot, cook until browned, remove add sausages, cook until browned, remove, cut into 2" piece.
- add all back to pot, add remaining ingredients, bring to boil, lower to simmer and cook, partially covered 3-4 hrs, stirring every half hour serve over 3 lbs of al dente pasta with freshly grated cheese.
Nutrition Facts : Calories 345.7, Fat 20.4, SaturatedFat 6.5, Cholesterol 62.7, Sodium 768.8, Carbohydrate 24.7, Fiber 4.8, Sugar 10.4, Protein 18.1
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