CHUNKY SALSA
This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. -Dana Hayes, Canton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 7 pints.
Number Of Ingredients 8
Steps:
- Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
CHUNKY TOMATO SALSA
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHUNKY TOMATO SALSA
This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.
Provided by MMers
Categories Sauces
Time 1h30m
Yield 12 500ml (2 cup) canning jars
Number Of Ingredients 10
Steps:
- In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
- Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
- Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.
Nutrition Facts : Calories 183.4, Fat 0.8, SaturatedFat 0.2, Sodium 787.1, Carbohydrate 40.1, Fiber 5.9, Sugar 29.6, Protein 4.3
CHUNKY TOMATO SALSA
I thought this was pretty good until I brought it to a family gathering and my brother and sister stood over it and ate it all, they thought it was great. I'm asked to bring it to all family gatherings. My brother grows the most beautiful organic tomatoes, so I use his whenever I can. During the winter I use canned petite diced tomatoes. I leave the skin on my tomatoes and keep the seeds in. I hand chop everything.
Provided by Christi W
Categories Vegetable
Time 20m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and gently stir well.
- Refrigerate to give flavors time to mix, I usually refrigerate for about an hour.
- We eat with tortilla chips, but the possibilities are endless.
Nutrition Facts : Calories 53.6, Fat 0.3, SaturatedFat 0.1, Sodium 707, Carbohydrate 11.5, Fiber 2.5, Sugar 5.9, Protein 3.1
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
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
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- Put the tomatoes, bell pepper, chili pepper, and one of the chopped onions, and one crushed clove garlic in a small-medium sized pot. Grab a hand blender and roughly blend about a third of the vegetables. Heat on medium-high heat until bubbling and half-cover the pot with a lid to protect yourself from any hot spattering juices.
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