SALSA (A COLD TOMATO AND CHILI DISH OR RELISH)
Provided by Craig Claiborne And Pierre Franey
Categories condiments, appetizer
Time 10m
Yield 3 - 3 1/2 cups
Number Of Ingredients 8
Steps:
- Cut away and discard the core of each tomato.
- Cut each tomato in half crosswise. Use the fingers to press out the fleshy, seedy sections. Squeeze each half gently to ensure that most of the seedy sections are empty. Cut each unpeeled tomato half into quarter-inch cubes. There should be about three cups.
- Put the tomato cubes into a mixing bowl and add the onions, lime juice, jalapeno peppers, white pepper, salt, oil and coriander. Blend. As the mixture stands, the volume will be reduced.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams
COLD -WEATHER SALSA
I don't recall where I got this recipe but the flavour is wonderful. Tt gets rave reviews every time I make some and disappears equally as fast.
Provided by Lorrie in Montreal
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large heavy saucepan, combine tomatoes, tomato sauce, celery, onions, garlic and jalapeño peppers.
- Bring to a boil; cook for 5 minutes or just until onions are translucent.
- Stir in sugar, vinegar, lime juice, coriander and salt.
- Reduce heat and boil gently, stirring frequently, for 45 minutes or until slightly thickened.
Nutrition Facts : Calories 113, Fat 0.5, SaturatedFat 0.1, Sodium 978.1, Carbohydrate 26.9, Fiber 3.5, Sugar 19.6, Protein 2.6
FRESH SALSA
I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.
Provided by bbmchicago
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.
Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.9 mg, Sugar 0.8 g
COLD CORN SALSA
Delicious with or without tortilla chips!
Provided by brujah42
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 9h25m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
- Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
- Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.
Nutrition Facts : Calories 354 calories, Carbohydrate 51.2 g, Fat 14.4 g, Fiber 7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 487.7 mg, Sugar 26.1 g
COLD MELON SALSA
This salsa recipe uses an unusual combination of ingredients - melons, onions, jalapenos, etc. It's a wonderful item to serve at parties as a dip with your favorite taco chips. Also great when eaten with fish, or even as a topping to a salad.
Provided by JOHN F
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 19.5 g, Fat 4.9 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 0.4 g, Sodium 175.5 mg, Sugar 14.7 g
CAUTION: EXTREMELY HOT! SALSA
This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!
Provided by canarygirl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
- Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
- Add seasonings, vinegar, olive oil and water and mix well.
- Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
- Stores well in the refrigerator for a couple of days.
- Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!
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